Salted caramel brownies

Makes 16 large or 32 bite-sized brownies Prep 20 mins plus cooling Cook 30 mins 200g unsalted butter, plus

extra for the tin

100g each 70% cocoa solids chocolate and 50% cocoa solids chocolate

397g can caramel

200g golden caster sugar 4 medium eggs, at room

temperature

100g plain flour, plus 2 tbsp 50g cocoa powder

1 Heat the oven to 180C/ 160C fan/gas 4. Butter and line a 23cm square tin with baking parchment. Melt the butter in a medium pan, then break in both the chocolates and remove from the heat. Leave the mixture to stand until melted.

2 Mix 175g caramel with 1 tsp sea salt in a small bowl. Put the rest of the caramel in a large bowl with the sugar and eggs, and beat with an electric whisk until combined. Whisk in the chocolate mixture. 3 Combine the flour, cocoa powder and a good pinch of salt in another bowl, then sift this over the chocolate mixture.

Beat briefly until smooth.

4 Pour half the batter into the tin, and level the surface with a spatula. Spoon half the salted caramel over in five thick, evenly spaced stripes using a teaspoon. Spoon the rest of the batter on top and smooth out, trying not to disturb the caramel beneath. Top with the rest of the caramel in the same stripy fashion. Drag a skewer or the tip of a knife through the caramel to make a feathered pattern on top.

5 Scatter with a little more sea salt, then bake for 25-30 mins, or until risen with a firm crust on top. When ready, the brownie will wobble just a little when you shake the tin. Leave to cool completely in the tin, then cut into squares to serve.

PER SQUARE (16) 345 kcals, fat 19g,

saturates 11g, carbs 37g, sugars 29g, fibre 2g, protein 5g, salt 0.8g