Salted Caramel Brownies

Instructions

• Begin by making the caramel, place the sugar over a medium heat in a large heavy-based pan (the sugar should cover the base in an even thin layer). Carefully melt the sugar slowly, swirling the pan to help melt the sugar evenly.
• Once the sugar has melted, let it bubble for a moment until it is an even rich amber colour. Quickly remove the pan from the heat and stir in the butter and double cream, being careful as it will splutter. Once the caramel is smooth and creamy, stir in the salt and transfer to a bowl to cool. Cover the surface with cling film to prevent a skin from forming.
• Once the caramel has cooled, begin making the brownies. Preheat oven to 180°C (160°C fan), grease and line a 30cm x 20cm tin with baking parchment.
• In a deep pan, melt the butter and chocolate over a low heat. Once melted, stir in the sugars with a whisk and continue to heat until the sugar has mostly dissolved. Remove the pan from the heat and allow to cool for 10 minutes.
• Crack the eggs into a jug, then tip into the melted chocolate mixture, whisking continuously until the mixture comes away from the sides of the pan. Sieve over the flour and cocoa powder, and carefully fold in.
• Spoon half of the brownie mixture into the prepared tin and smooth to an even layer. Spoon half the caramel into mounds over the brownie mixture. Top with the remaining brownie mixture, smoothing it again. Drop spoonful’s of the remaining caramel over the brownie mixture and use a knife to swirl it though the mixture. Sprinkle with a little extra salt. Bake for 25-30 minutes until the top is set, but there is still a wobble when you shake the pan. Allow to cool in the tin on a wire rack, before cutting into 12 brownies.