Salted Caramel Brownies

262 mins
Serves 1
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Directions

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