By Daniel Barrington @smokedbeyondsmoked

Brownie Ingredients: 

  • 1 cup 8oz/240g unsalted butter, melted and cooled
  • 2 tablespoons (30ml) vegetable oil
  • 1 1/4 cups white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 1 Tbs Lane’s Chocolate Sea Salt Caramel 
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 200g Roughly chopped Caramilk Chocolate 

Cheesecake Filling Ingredients: 

  • 3 Tbs Lane’s Chocolate Sea-Salt Caramel 
  • 3 Blocks of 250g Cream Cheese
  • 125g Sour Cream
  • 1 Half Block of Caramilk Chocolate
  • 1  3/4 Cup of Sugar 
  • 3 Tbs All Purpose Flour
  • 3 Large Eggs
  • Chocolate Topping (good quality) 



  • Preheat smoker to 175°C | 350°F & take sour cream, eggs and cream cheese out of the fridge and bring up to room temperature.
  • Lightly grease an 8x12-inch baking pan with cooking oil spray or butter. Line with baking paper and set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until pale in colour (Roughly another 1 minute)
  • Sift in flour, cocoa powder and Lane’s Choc Sea-Salt Caramel. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  • Fold in 3/4 of the Caramilk chocolate.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Smoke or bake for 25-30 minutes for just under-done brownies.
  • Allow to cool and put aside  
  • Once cooled, break up brownie mixture and line your cake tin with squishy brownie mix (just like you would butter biscuit for a regular cheesecake and put aside. Reserve remaining brownie for top of cake


  • Melt half block of Caramilk chocolate in microwave until just loose.
  • Mix cream cheese and sour cream together until smooth and then add melted Caramilk chocolate.
  • Mix in flour until smooth.
  • Add whole egg individually  one at a time until all incorporated (don’t over mix as your mixture could split while cooking.
  • Pour mixture over brownie mixture lined in cake tin.
  • Cover cake tin sides in aluminium foil to hold heat when cooling
  • Smoke cake at 320f/160c for 45 minutes or until cake has a slight wobble in the middle.
  • Shut vents on the smoker/oven and leave small wedge in door so it cools down slowly. 
  • Once cake has cooled down, place in the fridge for minimum 4 hours (recommended overnight)
  • Decorate cake with remaining brownie mixture and top with chocolate topping swirl.