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1
In a small clean saucepan, heat the sugar and water over a medium heat for 2-3 minutes.
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2
The sugar will melt and small bubbles will start appearing.
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3
Dont be tempted to stir, as this can encourage the caramel to crystallise just swill the pan around using the handle.
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4
Once the sugar has started boiling (after about 5 minutes) it should be light brown in colour; continue boiling until it has become medium brown.
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5
Remove the saucepan from the heat and pour the cream into the mixture.
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6
It will hiss and spit and seem to solidify but be patient and return to the heat for 2-3 minutes.
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7
Stir through the salt, transfer to a glass jar or bowl and let it cool to room temperature on the side or pop it into the fridge for 20 minutes.
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8
Preheat the oven to 200C/fan 180C/gas 6.
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9
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.
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10
Set aside.
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11
Using an electric whisk beat the eggs and sugar in a bowl for 5 minutes until thick and foamy.
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12
Whisk in the cooled chocolate mixture, then sieve and fold in the flour.
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13
Line a 9x9 inch square tin with parchment paper and put in half of the brownie mixture, spreading it into a layer at the bottom of the tin.
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14
Next add three quarters of the cooled caramel, using a large spoon to coat the brownie layer evenly.
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15
Dollop the remaining brownie mixture on top, again spreading evenly, and finish off with the last of the caramel, using the spoon to swish it around the top.
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16
Its nice to have pockets of caramel and pockets of brownie so dont be too even!
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17
Sprinkle with a little salt and bake for 30-35 minutes.
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18
Remove from the oven, cool overnight (if you can resist it that long) and cut into squares.
