When it comes to desserts, in my world, there’s more to it. And when it comes to Galentine’s and Valentine’s day dessert, the same is true. I want a lot of zest and richness in every bite. The macaroons? All that and more. I could have had three watching them all romantic comedy for Galentine Day with my close friends. You may be thinking: Are you tired of macaroons after baking six different macaroons recipes for your last baking? Is not. Now that I understand the science of marzipan, I’m excited to take what I’ve learned and turn it into my own recipe. Plus, there’s no better time than the season of love to enjoy The more chocolate the better. With all of that in mind, I set out to create the ultimate macaroons recipe. Let me specify: Salted Caramel Cheesecake Brownies.
As I experimented with all those marzipan recipes last week, I realized (in the middle of my thousandth slice) that adding a slightly aromatic ingredient would balance out the rich sweetness of the cookies. This marzipan is amazing. A greasy cheesecake with a savory bite. (I know, a tough decision.) So here’s how this goes.
Brownie class:
After trying a lot of macaroons, I discovered that my ideal chocolate square is chewy and slightly chewy. I love to bite and chew from the edge pieces. My two recipes for macaroons left in the fridge after baking are also the ones I chew on the most. And since they’re more like marzipan bars, I want them to hold their shape when cut. So these macaroons are very chewy and thick, like marshmallows. To really bring out the chocolate flavor, I used both a little espresso powder and malted milk powder. While malt powder is completely optional, after trying it for Claire Saffitz’s recipeI don’t know if I could make a marzipan without it again.
A quick tip: Don’t overeat your macaroons! The longer you bake, the more likely you are to get dry and spongy. I want to start trying my macaroons around 25 minutes. Then I pulled them out of the oven just before they were done. They will continue to bake in the oven tray to ensure a nice smooth consistency.
Cheesecake Layer:
I love cheesecake. It’s sweet and fragrant and rich and all the good in the world. To keep things simple here, I want the top layer of the cheesecake after baking. I also like it to be placed in the fridge after the macaroons have been finished to avoid an overly toasted texture. No-bake cheesecake is all the rage, but I don’t like too many versions that use condensed milk or other additives. When doing research and recalling I had this set of recipes in the fridge, I did with the whipped cream method.
Whipping cream and folding in softened cream cheese creates a thick and creamy topping that, when cooled, is the perfect topping for these macaroons. Make sure to leave this layer completely in the fridge if you want nice clean lines when cutting. If you don’t mind that, just grab a fork and head to town.
Salted caramel layer:
I admit, making caramel used to scare me. But once I found out This method for homemade caramel from Broma Bakery, I realized how easy it can be. I followed Sarah’s recipe and then added a TONS of flakey salt, both caramel and then on top. I like to pour the caramel on top of the cheesecake for a layered look, but you can also swirl it into the cheesecake if you’d like. You can also store leftovers in an airtight container in the fridge for any caramel needs.
Other flavors:
If you don’t like salted caramel, there are some other delicious options you can try.
Ultimate Chocolate Cheesecake Brownies Add melted chocolate and/or cocoa powder to the cheesecake filling and stir to combine. Use chocolate fudge sauce instead of salted caramel for the top layer.
Cheese Brownies with Fruits Use your favorite raspberry or other red berry jam and swirl into the cheesecake layer. Top it off with fresh mint and berries for an upscale yet equally delicious dessert.
Peanut Butter Cheese Brownies For real fun, add a little peanut butter to the cheesecake filling. Top with peanut butter cups or drizzle with melted peanut butter chocolate chips.
If you’re still looking for a last-minute dessert for your Valentine’s Day, here are some other options that I love:
Another salted caramel option: Easy Salted Caramel Pots de Creme
For chocolate lovers: Gluten Free Olive Oil Chocolate Cake with Preserved Raspberry
And for your friends who like to keep things light, grab some fruit and bake in the oven or grill. Served with ice cream like this. Interesting!
