Caramel Brownie

Rich, fudgy brownie layered with silky mascarpone cream and a luscious caramel drizzle, this dessert is the perfect balance of deep chocolate, creamy softness, and sweet indulgence. Every bite is decadent, smooth, and absolutely irresistible.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 9 brownies

Calories: 650 kcal per serving

Ingredients

¾ cup - butter
1 ¼ cups - granulated sugar
½ cup - light brown sugar
3 - eggs
2 ½ ounces - dark chocolate
¾ cup - cocoa powder
1 tsp - vanilla extract
½ tsp - salt
¾ cup - all-purpose flour
⅓ cup - chocolate chips
1 cup - mascarpone
1 cup - heavy cream
⅓ cup - granulated sugar
¾ cup - caramel sauce
2 tablespoons - heavy cream
1 pinch - salt

Instructions

Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there're no lumps in it and set it aside to cool.
Preheat the oven at 166C if you're using dark colour aluminum pan or at 176C if using lighter colour aluminum pan.
Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper.
In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. This step is essential for achieving that shiny, crinkly top.
Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together.
Add the all-purpose flour and salt and mix just until combined, avoid overmixing.
Fold in the chocolate chips or chunks until evenly distributed.
Pour the batter into the prepared pan and bake for about 30-40 minutes.
Begin checking at the 25 minute mark by inserting a knife into the center. The brownies are done when the edges are set and the knife comes out with a little batter still clinging to it. Depending on your oven, total bake time may be up to 40 minutes.
Let them cool down when they're done baking.
In a bowl whisk mascarpone, double cream & Sugar together till you get a thick consistency.
Mix caramel, double cream and salt together in a bowl.
Add mascarpone layer on the brownie and refrigerate it to set for 3-4 hours.
Add caramel layer in the end and then refrigerate it again to set.
Bring it to room temperature before serving and enjoy.

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