- 150g of salted caramel sauce (see below)
- 80g of unsalted butter
- 160g of dark chocolate, broken into pieces
- 320g plus 1 tbsp of caster sugar
- 6 eggs
- 80g of cocoa powder
- 160g of plain flour
- 250g of caster sugar
- 250g of double cream
- 25g of tbsp of golden syrup
- 1 tbsp of unsalted butter
- 2 tsp of Maldon sea salt flakes
- Ice cream (optional)
- First prepare the salted caramel sauce and set aside. To make the sauce add the sugar to a warmed saucepan and melt over a medium heat until liquid and a light caramel colour. Whisk in the cream and then the golden/light corn syrup; it will bubble so be careful and whisk quickly until combined. Finally, add the butter and salt and stir until melted. Once cool, it is ready to use. Store in an airtight container or a jar in the fridge, where it will keep for up to 2 months.
- Put the butter and chocolate pieces in a heatproof bowl and microwave in short bursts of 30 seconds, stirring gently each time, until melted and combined. Leave to cool until cold but still liquid.
- Preheat the oven to 200C. Combine the sugar and eggs in a mixing bowl. Whisk together at a medium speed with a hand-held electric whisk (or use a stand mixer with the whisk attachment), until pale yellow, light and thick enough to hold the trail of a figure of eight.
- Slowly add the cooled melted chocolate to the sugar and egg mixture, whisking to combine. Mix together the cocoa powder and flour, then slowly mix in until evenly combined.
- Pour the brownie mix into the prepared pan and drizzle over the salted caramel sauce. Use a knife to gently swirl the caramel into the surface of the batter.
- Bake in the preheated oven for 20–25 minutes until slightly risen with a light crust and still wobbly in the centre.
- Leave to cool completely in the pan before cutting into even squares. Serve warm with ice cream for dessert or cold as a treat at any time of the day.
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