Vanilla Bean Sea Salt Caramel Brownies

1. In a medium pot, combine the sugar, water, salt, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the contents) 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 step 2 while the mixture is becoming an amber color)

2. 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.

3. 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.

4. One tablespoon at a time, add the butter to the caramel. Whisk constantly after each addition. If not using, cool and refrigerate. The caramel will keep in an airtight container in the refrigerator for 1 month.
   
   

Topping:

1. In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until combined, about 30 seconds.
   

2. Add the sugar, salt and vanilla bean paste. Continue to beat on medium speed until soft peaks form, about 30 seconds (or until soft peaks form see image below). Keep a close eye at this phase it should be just combined and very soft peaks it will continue to set in the fridge. If you over mix at this stage, the mixture will become grainy.

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

4. Top the cooled brownies with the caramel cream. Use a spatula evenly distribute the cream into an even layer.

5. Drizzle on remaining 1/4 cup of caramel. Set in the fridge for ~1-2 hours until set.
   
   

Recipe: @kitchen_bythesea

Photography: @kitchen_bythesea