Directions

Preheat your oven to 350.

For the Caramel:

In a medium pot, combine the sugar, water, salt, and corn syrup.

Bring to a boil over medium heat, stirring to dissolve the sugar.

Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes.

Remove from the heat.

(Complete while the mixture is becoming an amber color)

While the sugar is heating, pour the heavy cream into a small pot.

Add the vanilla bean (split and seeded with the tip of a sharp knife) to the cream.

Place the pan over medium-high heat until it is just under a boil.

Reduce the heat to low to keep the milk warm.

Slowly pour the warmed cream into the amber sugar syrup.

At first, the mixture will boil furiously but then will simmer down.

Whisk until smooth. Add the lemon juice and cool for 10 minutes.

One tablespoon at a time, add the butter to the caramel, and whisk constantly after each addition.

For the Brownies:

Butter and line a 9" x 13" baking dish with parchment paper, then set aside.

In a small saucepan, melt the butter over low heat.

Remove from the heat and add the chocolate.

If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.

(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove).

Set chocolate mixture aside to cool.

Sift the flour and cocoa powder into a small mixing bowl. Set aside.

In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla.

Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, for 4 to 5 minutes.

Using a rubber spatula, fold the cooled chocolate into the egg mixture.

Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with a spatula.

Bake until the top looks slightly cracked and feels soft to the touch, for about 25 minutes.

After baking, allow the brownies to cool completely before adding the caramel mascarpone topping, this prevents it from melting into the brownie base.

For the Cream:

In a large bowl, combine the mascarpone cheese and heavy cream.

Beat on medium speed until well combined, about 30 seconds.

Add the sugar, salt and vanilla bean paste.

Continue to beat on medium-high speed until soft peaks form, about 1 to 2 minutes.

Fold in the caramel, but reserve 1/4 cup for topping.

For the Assembly:

Top the cooled brownies with the caramel cream.

Use a spatula evenly distribute the cream into an even layer

Drizzle on remaining 1/4 cup of caramel

Cut into pieces and serve or store in the fridge until ready to serve. Enjoy!