Serves 16


  • 300g 70% cocoa plain chocolate, chopped
  • 185g salted caramel chocolate, chopped
  • 180g unsalted butter
  • 135g dark brown sugar
  • 270g golden caster sugar
  • 60g cocoa powder
  • 4 large eggs
  • 120g plain flour
  • 3 tsp vanilla extract
  • 1.5 tsp salt
  • Pinch of sea salt (optional)


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 inch square brownie tray with greaseproof paper. The greaseproof paper should overhang by an inch or two.
  2. Melt the 70% chopped chocolate in a bain marie with the butter. Stir occasionally until fully melted, smooth and silky. Turn off the heat, set bowl aside to cool.
  3. Add the sugars, eggs and vanilla extract into a separate bowl and whisk until fully combined.
  4. Once the butter and chocolate mixture has cooled, add to the batter and whisk.
  5. Fold in the flour, cocoa powder and salt until incorporated. Add in the chopped salted caramel chocolate chunks and fold until well distributed.
  6. Pour the brownie batter into the tray and place into the oven for 30 minutes.
  7. Leave to cool down completely before removing from the tray and cutting into 16 squares. Top with a sprinkle of sea salt.

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