• Preheat the oven to 350°F. Line an 8 x 8-inch pan with parchment paper, letting it hang over the sides for easy removal.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the nut butter on medium speed, then mix in the eggs or flax eggs, maple syrup, and vanilla. Add in the cacao powder and baking soda until the dough comes together. Stir in the chocolate chips, then pour the batter into the prepared pan.
• Sprinkle the remaining chocolate chips over the top of the brownies and drizzle on the caramel sauce. Bake for 35-40 minutes or until toothpick comes out clean.
• Let cool completely for fudge center to set.

For the cream layer

• In a chilled bowl, beat the heavy whipping cream until still peaks form and set aside.
• In another bowl, beat the mascarpone cheese, powdered sugar and vanilla until well blended. Fold in the heavy whipping cream until incorporated. Spread a thin layer of the mixture on top of the brownies and then transfer the rest to a piping bag.
• Pipe dollops of the cream over the layer and then dust the top with cocoa powder. Chill in the fridge until ready to serve.