White Chocolate Caramel Mousse Brownie Cake

• Produce

  • 1 Caramel corn

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 13.4 ounce can Dulce de leche

• Baking & Spices

  • 1 oz Cool whip
  • 1 oz White chocolate baking bar

• Oils & Vinegars

  • 2/3 cup Oil

• Dairy

  • 1 oz Cream cheese

• Liquids

  • 1/4 cup Water

• Other

  • 1 13x9 pillsbury chocolate fudge brownie mix

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.
• Mix the brownie mix, oil, water, and eggs according to the brownie package directions. Spread the mixture evenly in the bottom of the prepared pan and bake for 40-42 minutes or until the center is baked. Insert a toothpick into the center, and if it comes out with a few crumbs it is done. Remove and cool complete.
• Loosen the springform pan ring and flip the brownie out onto a plate. Remove the parchment paper and place the brownie back in the springform pan gently.
• Place the cream cheese in a mixing bowl and beat it until creamy.
• Spoon the dulce de leche into a microwave safe bowl and heat for 20 seconds at a time until warm. D not melt it! Beat the warm dulce de leche into the cream cheese until creamy.
• Fold 1 cup Cool Whip into the caramel mixture gently. Spoon the caramel mixture on top of the cooled brownie and spread it out evenly.
• Break apart the white chocolate baking bar and place in a microwave safe bowl. Heat for 30 seconds and stir. Repeat until the chocolate is melted and creamy.
• Pour the chocolate into a mixing bowl and add 2 cups of Cool Whip. Beat until creamy. Use a spatula to push the mixture down from time to time, so all the chocolate gets mixed in evenly.
• Spoon the white chocolate mixture evenly onto the caramel cheesecake and spread out evenly. Refrigerate for 3-4 hours or until completely set. Spread 1 cup Cool Whip on the very top evenly.
• Run a warm knife along the edge of the pan to loosen everything. Remove the springform pan ring gently and place the brownie on a serving plate or stand. Top with caramel corn right before serving.