Salted Caramel Chocolate Brownies

Pre-heat your oven to 180°C. Line a brownie tin or small metal baking tray neatly with baking paper.

Melt butter in a medium sized sauce pan, over medium heat. Once almost completely melted, add sugar, stir well and continue to heat for a few minutes. Turn off the heat and add chocolate. Allow to sit for 5 minutes, the stir the melted chocolate into the mix using a whisk until well combined. Next, add the eggs one at a time, stirring the mix together well with your whisk between each addition. Add salt and vanilla and stir to combine. Your mix should now be very glossy and shiny. Add flour and stir with a spatular until just combined - it is a fine line between combined and over stirred.

Scrap the brownie mix into the lined tin. Shake the tin side to side to flatten the mix slightly. Drizzle room temperature salted caramel sauce back and forth across your brownies, until it looks like it has tiger stripes. Then run a skewer in lines going the opposite direction, to create a pretty swirled pattern on top of the brownies.

Bake in oven for 28-32 minutes. To rest if they are ready give the tin a gentle shake, the middle of the brownies should move or wobble slightly, but should not be liquid. Remove from oven and allow to cool completely before slicing.

Serve with a spring of flakey salt on top, and your choice of garnish.

Alternatively, you can add different flavours to the basic brownie mix, such as chilli powder or rosewater. You can sprinkle chopped nuts on top, such as hazelnuts or almonds. Or you can use white chocolate instead of milk chocolate to make salted caramel ‘blondies’ - this recipe is incredibly versatile!