Ingredients

For the salted caramel

  • 110g butter
  • 110g dark brown sugar
  • 180ml cream
  • ½ tbsp. sea salt
  • ½ tsp. of vanilla extract

For the brownie

  • 125g butter, cubed
  • 335g dark chocolate, chopped
  • 225g caster sugar
  • 3 large eggs, at room temperature
  • 1.5 tbsp. cocoa powder
  • 4 tbsp. (45g) corn flour

Method

  1. For the salted caramel Melt the butter in a medium heavy-bottomed saucepan over a medium heat. Add the sugar and cream, whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.
  2. Remove this from the heat and add the vanilla and salt. Stir this well. Taste a little but be careful the mixture will be very hot. This will keep in a container in the fridge for two weeks (you may not need all of it for this brownie but you can keep it for other treats- maybe some ice cream with some warm salted caramel?).
  3. For the brownie Line the inside of an 8-inch (21 cm) rectangular tray with parchment so that it goes up the sides to the rim. Lightly grease with oil.
  4. Preheat the oven to 160ºC. Melt the butter and chocolate in a bowl over a pot of simmering water. Stir to make sure botboth have melted.
  5. Remove this from heat and stir in the sugar, then the eggs, one at a time. Sift together the cocoa powder and corn flour in a small bowl then fold them into the chocolate mixture in two stages. Beat the batter for at least one minute, until the batter is no longer grainy and nearly smooth.
  6. Pour half of the brownie mixture into the prepared tray, drizzle some of the salted caramel over this, pour in the rest of the brownie mixture. Drizzle some more of the salted caramel over the top. Place this in the oven for 40 minutes.
  7. You can add some of the left-over salted caramel over the brownie while it is hot.