- Place the sugar into a medium/ heavy based saucepan. Add 2 1/2 tablespoons of water to dissolve and caramelise the sugar over a medium heat until dark brown in colour. Be careful not to over heat at this stage.
- Pour the double cream into a separate mixing bowl and add in the salt and mix together.
- Slowly, and very carefully, pour half the cream mixture into the caramelised sugar. Watch out for the bubbling which will ensue!
- Once the bubbling subsides, add the butter and remaining cream. Quickly mix together to rid of lumps and pour the mix into a mixing bowl to cool while you prep the brownies.
- Pre-heat the oven to 180C/ 350F/ Gas Mark 4.
- Grease a 9x13in light baking sheet and line with parchment (leave some hanging over the edge to make removing the brownies easier).
- Sift the flour, cocoa powder and salt together into a bowl and set aside.
- Place the chocolate and butter in a saucepan and melt over a medium heat. Once melted, allow to sit and cool.
- Whisk the eggs and sugar together until you get pale stiff peaks.
- Whisk in the cooled chocolate mixture then fold in the flour mixture until combined. Take care not to overwork the mixture.
- Pour half the batter into the prepared pan and level out with a spatula and add a thin layer of the cooled caramel.
- Add the remaining brownie mix and level out. Bake for 25-30 minutes or until a skewer inserted comes out relatively clean.
- Cool on the tray and pour the left over caramelised sugar over the top. You can also add chopped hazelnuts, walnuts and chocolate shavings (if any chocolate has been left over!).
- Remove from the baking tray and cut into squares. Serve slightly warm with a dollop of cream.
80g (3oz) Mortons Plain Flour
3tbsp cocoa powder
Pinch of salt
300g (11oz) dark chocolate
150g (5oz) unsalted butter
150g (5oz) caster sugar
1 tsp vanilla extract
Toppings: chopped hazelnuts, walnuts and shaved chocolate
150g (5oz) granulated sugar
125ml double cream
10g (0.5oz) softened salted butter
Pinch of salt