Nadiya caramel-topped brownies

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Ingredients


250g salted butter, plus extra for greasing
250g dark chocolate (70%), broken up or roughly chopped
4 medium eggs
280g caster sugar
130g plain flour
20g cocoa powder

For the top:
100g caramel (can buy in a tin)
100g white chocolate, chopped
rock salt


Method

Start by lining a 23cm square tin and greasing it lightly.

Melt the butter and dark chocolate in a pan till liquid, then take off the heat and leave to cool completely.

Once cool, put the eggs in a large mixing bowl along with the caster sugar and whisk till the mixture is really light in colour and very fluffy.

Add the cooled chocolate mixture and stir to fully combine.

Sift in the plain flour and cocoa powder and mix through till you have a thick batter. Pour into the prepared tin and level off. Leave in the fridge for 1 hour.

Preheat the oven to 180°C.

Drizzle over caramel in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.

Take out and leave to cool in the tin completely. Chill in the fridge overnight. Chop into squares and revel in your efforts.

TIP These freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally.

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