For the brownie mix: Mix the egg, sugar and whisk until the mixture doubles its volume. Slice the solids (flour and salt) and add to the previous mixture in an enveloping way. Melt chocolate (in a bain-marie or in the microwave) just like butter. Mix the melted chocolate with the butter and add the Hunt's ® Honey BBQ Sauce. Add this mixture to the previous shake in an enveloping way with the help of a miserable shovel. Reserve a moment
For the Cheesecake: In a bowl mix the cream, milk and heat over low heat without reaching a boil. Add the cheese and beat to obtain a homogeneous mixture. Add the dry ingredients (flour and sugar) and continue whisking. Add the egg, the essence of vanilla and finish beating until the mixture is homogeneous and has no lumps. Reserve a moment
For the Toffee: In a saucepan place the water, sugar and heat over high heat. Let the water be consumed until a dark caramel begins to form. Separately over low heat heat the cream. Remove the candy from the heat and add the warm cream. Cut the butter into cubes and add it to the previous caramel. Heat over low heat until the butter dissolves and integrate into a uniform and bright mixture. Leave cool and reserve.
To mount the Marbled Brownie: Preheat the oven to 180 ° C for 10 minutes. Line a mold with waxed paper (preferably a square or rectangular mold). Empty the brownie mixture that was previously reserved. In an empty pastry bag, mix the cheesecake and start to inject the brownie. With a toothpick form the marbling, inserting it into the mixture and moving it in the form of 8. Bake for 50 minutes. Take out of the oven and let it cool down.
Once the Brownie is cold, unmold and portion in boxes of 6cm x6cm
Bathe with toffee and accompany with vanilla ice cream.
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