Caramel cheesecake brownie slice

This is a bit of a frankenslice - imagine a shortbread base, topped with brownie and finished with a thick layer of caramel cream cheese ganache.

I’m normally a bit of a brownie purist. How can you improve on perfection? But every now and then I’ll mix things up and try something new, just to see if I'm missing out. This slice combines three separate layers, all beautifully rich and luscious, in tones of beige and brown - the cross-section is a visual delight!

But how does it taste? Ummm, delicious, obviously. Make the slice and see for yourself.

Try this:

Shortbread

1 and 1/4 cup plain flour

A pinch of salt

1/3 cup of icing sugar

130gm cold butter

Process all ingredients in a food processor until the butter is in small pieces. Turn it out onto a lined baking tray, and bake at 160c for 12 minutes. While it bakes make the brownie layer.

Brownie

200gm dark chocolate

200gm butter

1/2 cup caster sugar

2 eggs

1/2 cup plain flour

1/3 cup cocoa

1 tsp vanilla paste

Melt the chocolate and butter together in the microwave (gently, in 30 second bursts works well). In a separate bowl, whisk the sugar, eggs and vanilla together until well combined. Once the chocolate has cooled a little, add the egg mixture and whisk well. Finally, whisk in the flour and cocoa. Spread out evenly over the baked shortbread, and cook for 20 minutes at 160c (do not over bake!). Remove, and leave to cool completely.

Caramel cream cheese ganache

250gm caramel chocolate

250gm cream cheese (room temperature)

50gm butter (room temperature)

Gently melt the chocolate in a microwave (same as above). In a stand mixer beat the cream cheese and butter together until smooth. Once the chocolate has cooled, add it to the cream cheese and beat quickly until just incorporated. Spread it evenly across the cooled brownie, then pop into the fridge to set for 30 minutes and firm up the ganache. Remove and slice.