Brownie with Mascarpone and Caramel

To prepare a special dessert that will impress anyone, we will start by melting high-quality chocolate together with butter. Make sure both ingredients are at room temperature for better mixing. Use a double boiler or a microwave, being careful not to overheat them. Once the chocolate and butter have melted and combined, let the mixture cool slightly, but not completely, so it doesn't harden.

In a separate bowl, mix the eggs with granulated sugar using an electric mixer. Continue mixing until the mixture doubles in volume and becomes a fluffy, bright yellow foam. Here, the secret lies in the incorporated air, which will make the cake fluffy. After the eggs are ready, add the melted chocolate, mixing quickly to integrate everything. It is essential that the eggs do not coagulate, so make sure the chocolate is not too hot.

Now, I come with an essential ingredient: flour. Sifting the flour is crucial to avoid lumps. Start incorporating the flour into the egg and chocolate mixture with a spatula, using gentle up-and-down movements to maintain the aeration of the mixture. Once the flour is fully integrated, pour the mixture into a 35x35 cm baking pan lined with parchment paper to prevent sticking.

Place the pan in the preheated oven set to 180 degrees Celsius and let the cake bake for 25-30 minutes. Check if it is ready with the toothpick test: insert the toothpick in the center of the cake, and if it comes out clean, it means it is baked. After baking, let the cake cool in the pan to stabilize.

In parallel, prepare a delicious caramel and chocolate sauce. Melt 50 g of chocolate with 50 ml of liquid cream, stirring constantly until you achieve a smooth texture. Then, for the caramel, heat the remaining liquid cream and add the caramels until they melt completely. This sauce will be generously drizzled over the cooled cake, creating a perfect contrast between sweet and bitter.

For the mascarpone cream, mix the butter with powdered sugar until creamy and fluffy. Gradually add the mascarpone, mixing gently with a spatula or spoon to avoid curdling the cream. If the cream curdles, don’t panic; continue mixing gently and drain the liquid, adding a tablespoon from a second box of mascarpone.

Once the cream is ready, spread it evenly over the cake with caramel and chocolate. As a finishing touch, decorate with crushed Snickers bars, which will add crunch and extra flavor. Let the dessert chill for a few hours before serving, to set and combine the flavors. This cake will quickly become the star of any meal and will please everyone!