Caramel Cream Cheese Swirl Brownies

Caramel Cream Cheese Swirl Brownies

Made with:

HERSHEY'S Caramel Topping (Item# 35194)
HERSHEY'S Cocoa, Natural (Item# 63525)

40 squares or 80 triangles


1 lb. cream cheese, softened
12 fl. oz. HERSHEY'S Caramel Topping (Item# 35194)
2 lbs. unsalted butter, melted
4 lbs. sugar
1 oz. vanilla extract
17-1/2 oz. eggs
8-3/4 oz. HERSHEY'S Cocoa, Natural (Item# 63525)
1 lb. 4 oz. all-purpose flour
2 tsp. baking powder
1 tsp. salt


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
    2. Prepare CARAMEL CREAM CHEESE SWIRL: Mix softened cream cheese and HERSHEY'S Caramel Topping in 5 qt. bowl of mixer fitted with paddle attachment until smooth. Set aside.
    3. Prepare BROWNIES: Mix together butter, sugar and vanilla in 20 qt. bowl of mixer fitted with paddle attachment. Add eggs, one at a time, blending well after each addition. Blend together HERSHEY'S Cocoa, flour, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Spread into prepared pan.
    4. Transfer CARAMEL CREAM CHEESE SWIRL to pastry bag. Pipe rows of caramel swirl across brownie batter. Using a wooden pick or knife, pull the caramel swirl away in wisps to create a feathered effect. Do not cut into brownie.
    5. Bake 25 to 30 minutes* or until brownie begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 3-inch squares; cut each square diagonally to form a triangle.
    *If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.
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