Recipe Steps
- Start by making the salted caramel sauce. In a pot combine the butter, cream and a good pinch of salt. Place into a low heat to combine the ingredients for 1 minute.
- Put the caster sugar and honey in a medium pan over a medium heat. Don’t stir, just gently swirl the pan to help dissolve the sugar until it turns into a golden caramel.
- Take off the heat and pour the caramel into the butter and cream mixture.
- Return to a low heat until fully combined and then place into a tray of parchment paper and place into the fridge for 20 minutes.
- Preheat the oven to 180°C.
- Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in all the sugar.
- Once cooled slightly, whisk in the eggs, then fold in the flour until. Pour the mixture into a tin lined with parchment paper.
- Take the caramel from the fridge and swirl it in and around the brownie mixture.
- Bake the brownies for 25 minutes. Leave to cool before tucking in.
