Ooey Salted Caramel Brownies

Ingredients

For the salted caramel

• 25g liquid glucose
• 125g/4�oz caster sugar
• 125g/4�floz double cream
• 20g/1floz milk
• seeds from � vanilla pod
• 2g sea salt
• 12g/�oz unsalted butter, cubed

For the brownies

• 188g/6�oz 70% dark chocolate, chopped
• 188g/6�oz unsalted butter, cubed
• 250g/9oz caster sugar
• 3 eggs
• �tbsp vanilla extract
• 113g/4oz plain flour
• �tsp sea salt

Directions

1. Make the caramel.
2. Put the sugar and liquid glucose in a heavy based pan. Over a low/medium heat slowly melt the sugar in the glucose. It helps if you tip the pan so the caramel swirls around the outside. When the sugar has melted, turn the heat up and boil the mixture until it turns a golden brown caramel.
3. While the caramel is boiling, heat the cream, milk, seeds and sea salt in another pan. Do not let it boil, but the cream mixture must be warm when you add it to the caramel.
4. When the caramel is ready and the cream mixture is warm, put on an oven glove and pour the cream into the caramel. The oven glove will protect your hand from the spitting caramel. Stir the mixture until smooth. Add the butter, stir and leave to cool in the pan.
5. Now make the brownies.
6. Preheat the oven to 180oC/Gas Mark 4/fan 160oC. Melt the butter and chocolate together in a pan. Set aside.
7. Beat together the eggs, sugar and the vanilla extract
8. Sifted the flour into a bowl and add the sea salt.
9. Add the slightly cooled chocolate mixture to the eggs and sugar. Mix until combined. Add the flour and stir in gently, until there are no flour pockets.
10. Pour half the brownie mixture into a roasting tin measuring roughly 15 x 11 x 3cm, that has been lined with baking parchment. Blob the caramel onto the brownie mixture, and then cover with the rest of the brownie mixture.
11. Shove the brownies into the oven. Bake for 25 minutes. Allow to cool before cutting it up.