Peanut butter caramel cheesecake brownie

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How to make Peanut butter caramel cheesecake brownie

  • Yield : 16
  • Prep Time : 1:15
  • Cook Time : 0:50
  • Total Time : 2:05

Ingredients

  • 300g dark chocolate, chopped
  • 150g butter, chopped
  • 1 cup (220g) caster sugar
  • 2 Coles Australian Free Range Eggs
  • 1 1/4 cup (185g) plain flour
  • 1/4 cup (25g) cocoa powder
  • 1/3 cup (80g) sour cream
  • 250g cream cheese, softened
  • 1/4 cup (70g) peanut butter
  • 1/4 cup (60ml) Coles Salted Caramel Topping

Method

  • Step 1 Preheat oven to 180°C. Grease and line the base and side of a 20cm square cake pan with baking paper, allowing the sides to overhang.
  • Step 2 Combine the chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 mins or until chocolate and butter melt and the mixture is smooth. Remove from heat.
  • Step 3 Add 3/4 cup (165g) of the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder and sour cream and stir to combine.
  • Step 4 Use an electric mixer to beat the cream cheese and remaining sugar in a bowl until smooth. Add the peanut butter and beat until smooth. Add the caramel topping and gently fold to marble through.
  • Step 5 Spoon the chocolate mixture and cream cheese mixture, in alternating batches, over the base of the prepared pan. Swirl with a skewer to create a marbled effect.
  • Step 6 Bake for 40-45 mins or until a skewer inserted in the centre of the brownie comes out clean. Set aside in the pan for 1 hour to cool. Cut into pieces to serve.

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