Cheesecake Topped Brownies

Crack 4 eggs (make sure to keep an egg aside for cream cheese mixture!) into a second large mixing bowl. Add brownie mix, melted butter, pecans and a pinch of salt. Stir together with a wooden spoon until well combined.

To the bowl with the caster sugar, combine cream cheese and the remaining egg. Whisk with electric beaters or a whisk, until combined, 2-3 minutes. Set aside.

Pour brownie mixture into the prepared baking tin, spreading the mixture out with the back of the wooden spoon. Dollop the cheesecake mixture and caramel onto the brownie. Using a fork or knife, swirl the cheesecake mixture into the brownie to create a marble effect.

Bake the cheesecake topped brownies for 50-60 minutes or until just firm to the touch but still a little soft in the middle. Set aside to cool.

TIP: To check if the brownies are done, stick a toothpick or skewer in the centre. It should come out with crumbs clinging. If you like your brownie more cakey and less fudgey, bake for an extra 5 minutes. TIP: The brownies will firm up more once they've cooled. Allow to cool completely in the baking tin.