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
2 cups (1 lb. 8 oz.) HERSHEY'S Caramel Topping (Item# 35194)
4 cups (2 lbs.) unsalted butter, melted
8 cups (4 lbs.) sugar
2 Tbsp. vanilla extract
10 whole (17-1/2 oz.) eggs
2-1/2 cups (10 oz.) HERSHEY'S Cocoa, Natural (Item# 63525)
4 cups (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 large bowl of mixer fitted with paddle attachment until smooth; set aside.
    3. Prepare BROWNIES: Mix together butter, sugar and vanilla in large bowl of mixer fitted with paddle attachment. Add eggs, one at a time, blending well after each addition. Add HERSHEY'S Cocoa, flour, baking powder and salt; blending well. 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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