Honeycomb & Sea-Salt Chocolate Brownies

1. 1

   Grease and line a 30cm x 20cm tin with baking paper and preheat oven to 160u00b0C.

2. 2

   Melt your butter in the pan and then add the chocolate. Heat low and slow, stirring as it melts until there are only just a few blobs of chocolate in the mix. Turn off the heat and continue gently stirring as the residual heat finishes the melting and you're left with a lovely and luscious pot of silky chocolate. Set aside and allow to cool slightly.

3. 3

   Pour mixture into the prepared tin.

4. 4

   Take your honeycomb chocolate bar, still in the wrapped, and bash it a few times with a rolling pin to crush the contents.

5. 5

   Sprinkle the honeycomb crumble like gold-dust over the brownie mix. Take a knife and marble the honeycomb into the brownie batter so some bits are in the middle of the mix but you still have a lovely dusting over the top.

6. 6

   Sprinkle with a good pinch of sea-salt flakes and pop in the oven. Check if it's ready at 30 mins and then in 5 minute intervals after that by sticking a knife into the centre of the pan (you want the gooey chocolate inside to still cling to your knife so there are some streaks of batter on the blade, revealing a soft centre).

7. 7

   Leave to rest to allow the mix to come together as it cools, leaving you with a chewy and decadently moist centre that makes a truly great brownie.

8. 8

   Cut into 16 pieces and serve with a cup of tea.

* Per serving · 4 servings · Values may vary.