🍂 My Fall Bakery Menu – Salted Caramel Mascarpone Brownie Bars

 

🍂 My Fall Bakery Menu – Salted Caramel Mascarpone Brownie Bars

🤎 Ingredients

Brownie Base

• 180g caster sugar

• 2 eggs

• 113g unsalted butter, browned

• 170g chopped chocolate

• 80g plain flour

• 3 tbsp cocoa powder

• ½ tsp salt

Mascarpone Cream Layer

• 250g mascarpone

• 250g double cream

• 70g caster sugar

Caramel Topping

• 200g ready-made caramel

• 2 tbsp double cream

• Flaky sea salt, for finishing

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🤎 Method

1. Preheat & Prepare the Tin
Preheat your oven to 170°C. Line an 8-inch square baking tin with baking paper and set aside.

2. Make the Brownie Base

• Melt the browned butter and chopped chocolate together until completely smooth and glossy.

• In another bowl, whisk the sugar and eggs until pale and slightly thickened.

• Pour the melted chocolate mixture into the egg mixture and stir gently to combine.

• Fold in the flour, cocoa powder, and salt until just incorporated—do not overmix.

• Transfer the batter into the prepared tin and bake for 22 minutes.

• Allow the brownie base to cool fully before adding the next layers.

3. Prepare the Mascarpone Cream Layer

• In a mixing bowl, whip together the mascarpone, double cream, and caster sugar until smooth, thick, and spreadable.

• Spread the mascarpone cream evenly over the cooled brownie base.

• Refrigerate for 1 hour to set.

4. Make the Caramel Topping

• Warm the ready-made caramel and double cream in a small saucepan over low heat, stirring until smooth and pourable.

• Let the caramel cool slightly (so it doesn’t melt the cream layer), then spread it evenly over the mascarpone layer.

• Finish with a generous sprinkle of flaky sea salt.

5. Chill & Serve
Refrigerate the dessert for at least 4 hours, or ideally overnight, to achieve the perfect texture and flavour.
Slice into bars and serve chilled.