Supplies
- 60g unsalted butter
- 60g caster sugar
- 80g light brown sugar
- 50g golden syrup
- 300g 70% dark chocolate
- 2 large free-range eggs
- 1tsp vanilla paste
- Pinch of sea salt
- 50g plain flour
- 1 tin of Carnation Caramel
- Flakey Salt
Steps
- Preheat oven to 180.
- Place the bitter and golden syrup in a saucepan and gently heat till they are melted and combined.
- Add the caster and brown sugar to the saucepan and stir to combine. Continue to cook until the sugar is dissolved and starts to bubble. Set this caramel aside.
- Chop the chocolate and place it in a heat-proof bowl.
- Pour the warm caramel over the chocolate and stir to combine.
- Using a balloon whisk, mix the eggs and vanilla into the chocolate mixture.
- Fold in the flour and pinch of salt. Continue to mix until there are no more streaks of flour left.
- Pour into a parchment-lined pan and smooth into an even layer.
- Placed about 1/2 of the Carnation Caramel into a piping bag. Snip the tip off with scissors and pipe zigzags of caramel along the top of the brownie.
- Using a skewer, swirl or feather the caramel into the brownie. Sprinkle with flakey sea salt.
- Bake in preheated oven for about 20-25 minutes until the caramel is a bit bubbly and the edges of the brownie are crusted.
- Remove from the oven and let cool, then transfer to the fridge overnight before cutting.