Caramel & Chocolate Ganache Cheesecake Brownie.

Ingredients
Brownie Base

150g (1 ¼ cups) dark chocolate, chopped

115g (½ cup) unsalted butter

150g (¾ cup) granulated sugar

2 large eggs

1 tsp vanilla extract

65g (½ cup) all-purpose flour

Pinch of salt

Cheesecake Layer

450g (16 oz) cream cheese, softened

150g (¾ cup) granulated sugar

2 large eggs

1 tsp vanilla extract

120ml (½ cup) sour cream

Caramel Sauce

200g (1 cup) granulated sugar

60ml (¼ cup) water

120ml (½ cup) heavy cream, warmed

45g (3 tbsp) unsalted butter

Pinch of salt

Chocolate Ganache

200g (7 oz) dark chocolate, chopped

200ml (¾ cup + 2 tbsp) heavy cream

Decoration

Chocolate truffles or pralines

Small chocolate chunks

Edible flowers (optional)

Instructions
1. Prepare the Brownie Base

Preheat oven to 175°C (350°F). Line a 9-inch square pan with parchment paper.

Melt chocolate and butter together in a heatproof bowl over simmering water or in the microwave. Stir until smooth.

Add sugar, whisk until combined, then add eggs one at a time. Mix in vanilla.

Sift in flour and salt, fold gently until combined.

Spread into the prepared pan and bake for 15 minutes (just until set, it will bake more later).

2. Make the Cheesecake Layer

Beat cream cheese until smooth. Add sugar, mix well.

Add eggs one at a time, followed by vanilla and sour cream. Mix until creamy.

Pour over the brownie base, smooth the top.

Bake for 35–40 minutes until the center is set.

Cool completely, then refrigerate at least 4 hours or overnight.

3. Prepare the Caramel Sauce

In a saucepan, combine sugar and water. Heat without stirring until it turns amber.

Remove from heat, carefully whisk in warm cream (it will bubble vigorously).

Stir in butter and salt. Let cool.

4. Make the Chocolate Ganache

Heat heavy cream until just simmering.

Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.

5. Assemble the Dessert

Remove cheesecake brownie from the pan.

Pour caramel sauce evenly over the cheesecake layer.

Drizzle chocolate ganache generously over the top.

Decorate with truffles, chocolate chunks, and edible flowers.