Salted Caramel Brownies

Make the Caramel

Add the sugar to a medium saucepan and heat over medium heat. Do not stir — instead, gently swirl the pan occasionally as the sugar melts and turns amber.

Once the sugar is fully melted and a deep amber colour, carefully add the butter. The mixture will bubble vigorously. Whisk until the butter is fully incorporated.

Remove from heat and slowly pour in the cream, whisking continuously. Stir in the sea salt flakes.

Pour into a bowl and let cool for at least 30 minutes. The caramel should be thick but still pourable.

Prepare for Baking

Preheat your oven to 180°C (160°C fan). Line a 23cm square baking tin with parchment paper, leaving some overhang for easy removal.

Make the Brownie Batter

Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water, stirring occasionally. Remove from heat and let cool slightly.

In a large bowl, whisk together the sugar and eggs until thick and pale — about 2 minutes. The mixture should fall in ribbons from the whisk.

Fold in the melted chocolate mixture and vanilla extract until combined.

Sift together the flour, cocoa powder, and salt. Fold into the chocolate mixture until just combined — don't overmix.

Assemble and Bake

Pour half the brownie batter into the prepared tin and spread evenly. Dollop half the salted caramel over the top and use a knife to swirl it through.

Add the remaining brownie batter and spread gently. Add the rest of the caramel in dollops and swirl again.

Sprinkle with a few sea salt flakes.

Bake for 30-35 minutes until the top is set and cracked around the edges, but still has a slight wobble in the centre.

Cool and Serve

Let cool completely in the tin — ideally refrigerate for at least an hour for the cleanest cuts.

Lift out using the parchment paper overhang and cut into 16 squares.

Store in an airtight container at room temperature for up to 4 days, or refrigerate for a more fudgy texture.