Chocolate brownie with salted caramel topping

Ingredients:

1 cup brown sugar

200 grams butter, cubed

4 eggs, lightly beaten

1 teaspoon vanilla essence or extract

200 grams chopped dark chocolate 

1/2 cup flour

1/2 cup cocoa

1 teaspoon baking powder

1/4 salt

300 grams caramel condensed milk

1 tablespoon hot water

Flaky sea salt

Method:

Grease and line a 22 x 22cm baking tin.

Place butter, sugar and 150 grams of the chocolate into a large pot and heat over medium heat until the butter and chocolate have melted and the sugar isn’t gritty – stir frequently. Set aside to cool.

Meanwhile, heat the oven to 180 degrees Celsius.  

Sift the flour, cocoa, baking powder and salt into a bowl.

Add the eggs and vanilla to the cooled butter, sugar and chocolate mix and stir to combine.

Add the sifted dry ingredients in two batches, combining each time.

Pour the batter into the prepared time and sprinkle the remaining 50 grams of dark chocolate over the top.

Bake for 25-30 minutes, until a skewer inserted into the brownie comes out largely clean with a few crumbs sticking to it.

Allow to cool while preparing the topping.

To prepare the topping, place the caramel and hot water into a pouring jug and mix together to get a gloopy but pourable consistency (may require a little extra hot water).

Remove the brownie from the tin and pour the caramel over the top.

Sprinkle with sea salt flakes.

Cut into squares to serve.