Directions
- 1Preheat oven to 170°C. Line an 8-inch square tin with baking paper.
- 2Crack 2 eggs into a mixing bowl.
- 3Add 180g caster sugar to the eggs and whisk until pale.
- 4Melt 113g browned unsalted butter and 170g chopped chocolate together until smooth.
- 5Stir the chocolate mixture into the egg and sugar mixture.
- 6Fold in 80g plain flour, 3 tbsp cocoa powder, and rac{1}{2} tsp salt.
- 7Pour the brownie batter into the lined tin and bake for 22 minutes. Cool completely.
- 8Whip 250g mascarpone, 250g double cream, and 70g caster sugar together until smooth and thick.
- 9Spread the mascarpone cream over the cooled brownie base and refrigerate for 1 hour.
- 10Gently heat 200g ready-made caramel and 2 tbsp double cream in a small saucepan over low heat, stirring until smooth and pourable.
- 11Let the caramel cool slightly, then spread over the mascarpone layer. Sprinkle with flaky sea salt.
- 12Chill for at least 4 hours, or overnight for best texture and flavour. Slice and serve chilled.
Ingredients
- 180 g caster sugar
- 2 eggs
- 113 g unsalted butter, browned
- 170 g chopped chocolate
- 80 g plain flour
- 3 tbsp cocoa powder
- 0.5 tsp salt
- 250 g mascarpone
- 250 g double cream
- 70 g caster sugar
- 200 g ready made caramel
- 2 tbsp double cream
- flaky sea salt
Equipment
8-inch square tinbaking papermixing bowlswhiskspatulaelectric mixersmall saucepan
Tips
- Chill for at least 4 hours, or overnight for best texture and flavour. Slice and serve chilled.
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