23 x 5-cm baking tray, lined with greaseproof paper
dark chocolate (roughly chopped)
Pre-made salted caramel
Preheat the oven to 170°C/325°F/gas mark 3.
Put the chocolate and butter in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Remove from the heat. Add the sugar and stir until well incorporated.
Add the flour and stir until well incorporated.
Finally, stir in the eggs and mix until thick and smooth.
Spoon half of the mixture into the prepared baking tray, followed by a layer of the salted caramel and then the rest of the mixture on top.
Bake in the preheated oven for about 30 to 35 minutes, or until flaky on the top but still soft in the centre. Be careful not to overcook otherwise the edges will become hard and crunchy. Leave to cool completely before serving.
Soft, sticky, dense and fudgey are just a few words to describe my brownies, flavour them butterscotch however and layer them with butterscotch caramel sauce, sea salt and snicker bars will take the humble brownie up to the next level
A buttery biscuit base, a layer of sweet and salty caramel, a creamy rich vanilla and white chocolate filling, all topped with an extra drizzle of saltedcaramel, while Butterkist Discoveries SaltedCaramel popcorn brings the crunch
Finally, once it was all assembled and looked fantastic, with its luscious drizzle of saltedcaramel, when I came to photograph it, it was the most grey, miserable, dark day imaginable, so even right next to the window in the early afternoon there was no light