White Chocolate Caramel Mousse Brownie Cake

By srumbel

Ingredients

• 1 - 13 x9 Pillsbury Chocolate Fudge Brownie mix
• 2/3 cup oil
• 1/4 cup water
• 2 eggs
• 1 - 8 ounce cream cheese, softened
• 1 - 13.4 ounce can dulce de leche
• 1 - 12 ounce Cool Whip, thawed
• 1 - 4 ounce white chocolate baking bar
• caramel corn

Details

Servings 8
Preparation time 30mins
Cooking time 70mins
Adapted from insidebrucrewlife.com

Preparation

Step 1

This time I had him make the brownie in a 9-inch springform pan. I like to

For the 9×13 mix, we baked our brownie between 40-42 minutes.  The edges will be slightly crispy, but the center will still be nice and fudgy, even after refrigerating it.

Once the brownie is completely cool, it is time to make the layers. Since they are both no bake, it doesn’t take much time at all.  It’s the refrigerating time at the end that makes you have to wait for dessert.

For the first layer, beat the cream cheese until creamy.  Then slowly add the dulce de leche.  FYI I usually find this canned caramel in the

If you warm the caramel up in the microwave slightly, it mixes into the cream cheese easier. A little bit of Cool Whip added at the end adds a little bit of fluff to the layer.


makes up the next layer.  Beat those two things together and it results in a fluffy truffle-like mixture.  I may or may not have beat the kids to licking the bowl first. Layer those mixtures on the cooled brownie and place it in the refrigerator to set up.

While the layers in this white chocolate caramel mousse brownie cake are setting up, turn off the phones, computers, and tv’s and

I challenge you and your family to go technology free for one evening as well.  Turn off all those electronics, make a decadent dessert, and life enjoy together!

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.