• 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


  1. Preheat oven to 180.
  2. Place the bitter and golden syrup in a saucepan and gently heat till they are melted and combined.
  3. 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.
  4. Chop the chocolate and place it in a heat-proof bowl.
  5. Pour the warm caramel over the chocolate and stir to combine.
  6. Using a balloon whisk, mix the eggs and vanilla into the chocolate mixture.
  7. Fold in the flour and pinch of salt. Continue to mix until there are no more streaks of flour left.
  8. Pour into a parchment-lined pan and smooth into an even layer.
  9. 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.
  10. Using a skewer, swirl or feather the caramel into the brownie. Sprinkle with flakey sea salt.
  11. Bake in preheated oven for about 20-25 minutes until the caramel is a bit bubbly and the edges of the brownie are crusted.
  12. Remove from the oven and let cool, then transfer to the fridge overnight before cutting.