Salted Caramel Brownies

Method

Preheat your oven to 170 and line a 20x20cm tin with baking parchment

For the caramel, put the sugar, in a medium heavy based pan on a medium heat. After about 3 to 4 minutes it will start bubbling. Don’t stir the caramel, gently swirl it then leave it alone.

Once caramelised it should look a deep golden-bronze, almost the colour of a 2 pence piece take the pan off the heat and get a whisk and gently start stirring the mixture and slowly start to pour the double cream in (be careful because it will foam up a lot) drop in the butter, salt and stir, once nicely combined pour into a sterilised labelled jar and leave to cool.

Melt the chocolate and butter in a bowl over a barely simmering saucepan of water (don’t let the bottom of the bowl touch the water). Once melted allow it cool a little.

Whisk the eggs, sugar and vanilla together until it is thick, frothy.

Add the still warm melted chocolate to the egg mixture and whisk until combined

Sift the flour and cocoa powder in batches folding it in gently as you go until all the flour is incorporated.

Pour the brownie mix into the prepared tin and level it out. Spoon blobs of the salted caramel over the top use a knife swirl to it through the top of the brownie.

Bake for 25-30 minutes. You want the brownie to remain gooey and because of the caramel a skewer won’t come out totally clean. It will continue to cook for a few minutes once it comes out of the oven.

Take out of the oven and place on a wire rack, letting it cool in the tin.

Serve at room temperature or chilled.