Snickers Cheesecake Brownie

Ingredients

Base:

100g Westgold Unsalted Butter

200g dark chocolate

2 tbsp water

½ c caster sugar

2 eggs

⅓ c flour

1 tsp vanilla extract

Pinch salt

Topping:                                                                      

300g cream cheese                                               

¼ c milk                                                                     

1 egg                                                                             

⅓ c caster sugar                                                       

½ tsp vanilla extract                                                    

½ lemon, juiced                                                           

⅓ c crunchy peanut butter

2 snickers bars, sliced

Caramel Sauce:

50g Westgold Unsalted Butter

½ c brown sugar

⅓ c cream

½ tsp vanilla extract

Pinch salt

½ c salted peanuts, to sprinkle

2 snickers bars, to garnish

Method

To make the base:

Over gentle heat, melt the butter, chocolate and water together. 

Remove from the heat and add the sugar and stir until smooth. 

Whisk in the eggs and vanilla, followed by the flour and salt. 

Line an 18cm x 27cm tin slice with baking paper. 

Pour the brownie mix into the tin and place in the fridge for 1 hour to firm up.  Meanwhile, make the topping.

To make the topping:

Place all the ingredients except the snickers into a food processor. 

Blitz until well mixed. 

Pour over the set base and press the sliced snickers into the topping.  Bake 180^oC around 30-35 minutes until set.  

Remove from the oven and set aside until cold.

To make the caramel sauce:

Place all the ingredients into a saucepan, and whisk while slowly bringing it to a boil. 

Simmer for 5 minutes, remove from the heat and allow to cool.

To serve the brownie:

Remove from the tin and cut into desired-sized slices. 

Sprinkle the top with the chopped peanuts. 

Spoon over the caramel sauce and top with sliced snickers.  Serve.