- 225g butter
- 250g dark chocolate (70% cocoa solids)
- 225g caster sugar
- 4 large eggs
- 1 tsp vanilla essence
- 150g plain flour
For the caramel:
- 80ml double cream
- 30g butter
- 120g caster sugar
- 80g golden syrup
- Sea salt
Start by making your caramel. Put the cream, half the butter and a good pinch of sea salt into a pan and cook, whisking, over a low heat for about 3-4 minutes until it’s just bubbling. Take the pan off the heat and set aside.
Place the caster sugar and golden syrup into a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar.
Turn up the heat to medium and keep swirling until the sugar turns a golden caramel. Take the pan off the heat and stir in the hot cream mixture carefully. Return it to a low heat and stir in the remaining butter until fully incorporated. Take off the heat.
Scrunch up a large piece of greaseproof paper, wet it under the tap and shake off excess water. Place it flat on a baking sheet and pour over the caramel, sprinkle with another good pinch of sea salt and place it in the fridge for 30 minutes.
Start the brownies. Preheat the oven to 180c/350f/gas 4. Grease and line a 20cm x 30cm baking tin.
Chop the butter and chocolate into small pieces and put into a bowl over a pan of simmering water until melted. Remove the bowl from the pan and stir in the sugar. Once cooled slightly, whisk in the eggs and vanilla essence, then sift and fold in the flour until incorporated. Pour the mixture into the prepared tin.
Take your caramel out of the fridge and scoop out spoonfuls and dot them into the brownie mix, pressing the submerge. Once you have a third of the caramel left, drizzle it over the top.
Bake in the oven for about 20 - 25 minutes, until cooked but still gooey in the middle. I check after 20 minutes and make a judgement call – remember that the brownies will still cook a little while it cools.
Take out of the oven and leave to cool for at least an hour before cutting into squares.