Salted caramel brownies

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• Unsalted butterExtra for greasing200 g
• Dark chocolate (70% cocoa solids)100 g
• Chocolate (50% cocoa solids)100 g
• Caramel (canned)397 g
• Flaky sea saltExtra for the top1 tsp
• Golden caster sugar200 g
• Medium eggsRoom temperature4
• Plain flour130 g
• Cocoa powder50 g

1. 1

   Heat the oven to 180°C (160°C fan). Grease a 23cm square traybake tin and lay baking parchment inside.

2. 2

   In a medium pan, melt 200g unsalted butter, then break in the 100g of 70% chocolate and 100g of 50% chocolate. Take the pan off the heat and leave until the chocolate has melted.

3. 3

   In a small bowl, loosen 175g of the caramel (from the 397g can) by mixing in 1 tsp sea salt.

4. 4

   Put the remaining caramel, 4 medium eggs and 200g golden caster sugar into a large bowl. Using electric beaters or a balloon whisk, beat until evenly combined, then whisk in the melted chocolate and butter.

5. 5

   Sift 50g cocoa powder, 130g plain flour and a generous pinch of table salt over the chocolate mixture, then beat briefly until smooth.

6. 6

   Spread half of the brownie batter in the tin, smoothing the top flat. Next, use a teaspoon to drizzle half of the salted caramel over the batter in 5 thick stripes spaced evenly apart.

7. 7

   Cover with the remaining batter, smoothing it gently so the caramel beneath stays in place. Finish with the last of the caramel, laid in stripes as before, then draw a skewer or the point of a knife across the stripes to create a feathered pattern.

8. 8

   Scatter over a little more sea salt and bake for 25-30 mins, until the brownie has risen right to the centre and has a firm crust. It is ready when it wobbles just slightly as you shake the tin.

9. 9

   Let the brownies cool fully in the tin before cutting them into squares.