Brownie with crunchy caramel

Name: Brownie with crunchy caramel
Cook time: 1 h
Total time: 1 h
Yield: 42
Ingredients: 750 g Dark chocolate; 625 g Butter; 10 Eggs (size M); 300 g demerara sugar; 1/4 TEASPOON Salt; 550 g Flour; 125 g Cocoa powder; 2 1/2 TSP. Baking Powder; 500 g Mascarpone; 3 TSP Lemon juice; 400 g Whipped cream; 300 g Soft Caramels; 200 g Oat bran crispy flakes; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 42

750 g Dark chocolate
625 g Butter
10 Eggs (size M)
300 g demerara sugar
1/4 TEASPOON Salt
550 g Flour
125 g Cocoa powder
2 1/2 TSP. Baking Powder
500 g Mascarpone
3 TSP Lemon juice
400 g Whipped cream
300 g Soft Caramels
200 g Oat bran crispy flakes
7-10 Tbsp Grease

Directions

1
Chopping chocolate. Cut butter into pieces. Melt both in a pot at low heat while stirring.
2
Beat the eggs, 250 g brown sugar and salt in a bowl with the whisk of the hand mixer for 3-4 minutes until creamy. Stir in the chocolate and butter mixture and pour into the egg mixture. Mix flour, cocoa and baking powder.
3
Quickly lift under the egg mass.
4
Put the dough into the greased fat pan of the oven (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes.
5
Remove and let it cool down.
6
For the cream, mix mascarpone, 50 g sugar and lemon juice. Whip 200 g cream until stiff and fold into the mascarpone. Spread the cream on the cooled brownie base and put it in a cool (better cold) place.
7
For the caramel, chop soft caramels. Heat 200 g cream and melt the soft caramels in it while stirring. Mix the crunchy flakes and caramel, spread on the cream and allow to set briefly.
8
Cut into pieces.