250g caster sugar
100g chopped white chocolate
100g chopped milk chocolate
190g 70% dark chocolate
115g plain flour
125 ml double cream
245g granulated sugar
To make the caramel, add 245g granulated sugar to a pot and stir consistently over a high heat. Once the sugar turns to chunks, it will melt to form a light brown liquid. Once the sugar is a liquid, add in 90g of butter. Stir for about 2 mins until it combines. Then add in 125ml of double cream and a 1/4 tsp of vanilla slowly to the mixture. Allow to boil for 1 minute. Then take off the heat and allow to cool.
To make the brownies, melt the dark chocolate in a bowl over boiling water. Then melt in the butter. Separately whisk the eggs and sugar together. After the chocolate/butter mix has cooled slightly, add eggs and sugar mix and beat. Finally sieve in the plain flour. Place the brownies into your tray and spread evenly. Then add in the half of the caramel and swirl through with a knife.
Bake at 180°C for about 25 mins.
Once the brownies have completely cooled, chop into even squares and play on to your serving tray. Drizzle the remaining caramel over the brownies, sprinkle with sea salt on top and serve. (as per below)