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Peanut butter caramel cheesecake brownie

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These cheesecake brownies are the ultimate sweet treat. A fusion of two classic desserts, they’re a must-try.

  • Serves16
  • Cook time50 minutes
  • Prep time15 minutes, + 1 hour cooling time
Peanut butter caramel cheesecake brownie


  • 300g dark chocolate, chopped
  • 150g butter, chopped
  • 1 cup (220g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 1 1/4 cup (185g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/3 cup (80g) sour cream
  • 250g cream cheese, softened
  • 1/4 cup (70g) peanut butter
  • 1/4 cup (60ml) Coles Salted Caramel Topping

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease and line the base and side of a 20cm square cake pan with baking paper, allowing the sides to overhang.
  2. Step 2

    Combine the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Remove from heat.
  3. Step 3

    Add 3/4 cup (165g) of the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and sour cream and stir to combine.
  4. Step 4

    Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until smooth. Add the peanut butter and beat until smooth. Add the caramel topping and gently fold to marble through.
  5. Step 5

    Spoon the chocolate mixture and cream cheese mixture, in alternating batches, over the base of the prepared pan. Swirl with a skewer to create a marbled effect.
  6. Step 6

    Bake for 40-45 mins or until a skewer inserted in the centre of the brownie comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.