I’m sure you are questioning my sanity right now. I mean another salted caramel dessert?
Let me tell you that when I get hooked on something, I go all in until the next thing catches my attention. A few years ago (like 14 really) I started scrapbooking. I now own a small scrapbook supply store in my office. Hey, some of those papers work great for back drops. A few years after that I got into rubber stamping. We won’t talk about how many stamps I currently own…
My latest hobby/job is food photography, and the need to buy cute inexpensive props comes with that. This is another subject I would like to move from quickly. Let’s just say I have enough plates, napkins, and straws to last a life time.
My kids get excited when they see me using the straws because they know this is the only time I let someone use them. What?!? They would use them for every single drink, and then when I need a particular color, it would be gone. Yes…I have hoarding problems.
So anyway, about this pie.
Currently I just can’t get enough salted caramel flowing through my veins. Clearly! So when the thought hit that I needed to incorporate it into a brownie cheesecake, I couldn’t get into the kitchen fast enough. This happened to be another dessert that I had all the ingredients for in my kitchen.
Remember? I said I had hoarding issues. That also applies to all sorts of baking ingredients too.
It’s perfectly normal to find brownie mixes, Rolos, and pie crust just lurking around in my cupboards and refrigerator. And not just one, there are usually multiples of said ingredients.
I used this Peanut Butter Snickers Cheesecake Brownie Pie as my base and slightly tweaked it to include all things salted caramel. A little bit of coffee in the brownie mix gave it the hit of mocha that I wanted.
For those of you scared of coffee in your chocolate. Don’t be! You really cannot taste it at all. Now I’m sure you are wondering why add it then.
The coffee just enhances the chocolate flavor and makes it better. Trust me on this. And if you have trust issues with your chocolate, leave it out! It’s won’t affect the pie at all.
Salted caramel goodness all wrapped up in a pie crust. Now that’s what I’m talking about.
Stay up to date on all the BruCrew baking here:
- 1 refrigerated pie crust
- 1 - 9x13 box brownie mix
- 2 Tablespoons instant coffee
- 1 egg
- 1/4 cup oil
- 1/4 cup water
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup caramel ice cream topping
- 2 teaspoons coarse ground sea salt
- 1 egg
- 1/4 cup sugar
- 24 Rolos, unwrapped and cut in half
- 1 - 8 ounce container Cool Whip, thawed
- extra caramel topping and coarse ground sea salt for garnish
- Preheat oven to 350 degrees.
- Unroll the pie crust and fit into a 9 1/2 inch deep dish pie plate. Crimp the edges and set aside.
- In a mixing bowl, combine the brownie mix, coffee, egg, oil, and water. Whisk until combined. The batter will be very thick. Spread in the pie crust. Bake for 30 minutes.
- While the brownie is baking, place the cream cheese, caramel topping, sea salt, egg, and sugar in a mixing bowl and beat until creamy.
- Stir in the halved Rolos by hand. When the brownie is done baking, remove from the oven and spoon the cheesecake batter gently on top. Spread out very gently.
- Place the pie back in the oven and bake for another 25 minutes. Remove from the oven and let cool for an hour on a wire rack. Refrigerate until completely chilled.
- Cover the chilled pie with Cool Whip. Drizzle with caramel and sprinkle with more sea salt, if desired. Keep refrigerated.
*Do not use the ingredients and directions on the back of the brownie mix.
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Amount Per Serving: Calories: 349Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 52mgSodium: 601mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 4g
More Salted Caramel goodness I can’t get enough of: