Salted Caramel Brownies

Start by making the salted caramel. Add about ⅕ of the sugar to a large pan and set it over a medium heat to caramelise. You want to caramelise it very gradually. Starting with your layer of sugar in the base of the pan, resist the temptation to stir but gently ‘swipe’ the sugar from side to side to ensure it’s heating evenly. Turn the heat down if you think it's looking too dark – you want a lovely light caramel colour.

Once this first layer looks like it’s starting to melt, add another layer (about ⅕ of the sugar again), and so on until all the sugar has dissolved and caramelised. This will take a while but is worth it!

Gently warm the cream in another pan, then slowly add it to your caramelised sugar, stirring to incorporate it gradually.

Leave to cool then add the sea salt to taste.

Meanwhile, heat the oven to 180°C fan. Line a 25cm square tin with baking parchment.

For the brownie batter, whisk the eggs in a large mixing bowl. Melt the chocolate in 10-second bursts in the microwave or in a small heatproof bowl set over a pot of boiling water, then add to the bowl with the eggs. Set aside.

Melt the butter in a small pan set over a low heat, then add the sugar and stir until dissolved. Pour into the bowl with the chocolate and eggs. Use an electric whisk to beat the mixture for 3–4 mins (you can do this by hand, but it will take longer).

In another bowl, whisk together the sifted cocoa powder and flours. Fold the cocoa flour mix into the chocolate mixture, then stir in the pecans and vanilla extract.

Transfer the batter to your prepared tin and drizzle/pour the salted caramel over the brownie mix, however much you like (reserve the leftovers).

Bake the brownies in the oven for 18-20 mins, or until you have a crisp top and a middle that wobbles when you gently shake the tray.

Remove from the oven and leave to cool and set in the tin before transferring to a plate. Eat them warm, or keep them in the fridge for later.