Salted Caramel Cheesecake Brownies

Brownies – amazing. Cheesecake – amazing. Salted caramel – amazing. All three together? Heaven!

Prep

  1. Preheat the oven to 160c fan/180c conventional.
  2. Line the base and grease the sides of a 20cm square cake tin. If it doesn’t have a removable base then also line the sides so you can get the brownie out.
  3. Prepare the salted caramel. Place the caster sugar in a medium sized heavy-based pan. Allow it to dissolve over a low heat; don’t stir, just swirl. Once dissolved, turn up the heat to medium until the sugar turns a golden caramel. Remove from the heat and whisk in the butter. Once melted, add the double cream and salt. Return to the heat and simmer for a few minutes. Set to one side.
  4. Melt the butter and chocolate together in a heatproof bowl over a bowl of barely simmering water. Once melted, remove from the heat and whisk in the sugar, cream and eggs. Fold in the sifted flour and cocoa powder. Tip the mix into the tin.
  5. Now make the cheesecake topping by beating together the cream cheese, egg yolks, sugar, lemon juice and zest.  Pour this over the brownie, swirling together with a metal skewer if you like. Now top with swirls of salted caramel – if it has hardened up too much then stick it back on the heat and whisk until it becomes obedient. Don’t worry if it separates, it will come together with enough heat and whisking.

Cook

  1. Bake for 30-35 minutes until it is just slightly wobbly in the centre. Remove from the oven and allow to cool completely in the tin.  Slice up into small pieces – a little is goes a long way!

Useful Cooking Information

Weight

Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb

Volume

Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints

Measurements

Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise


Oven Temperatures

Gas °F °C
Mark 1275140
2300150
3325170
4350180
5375190
6400200
7425220
8450230
9475240

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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