A naughty indulgent treat but PERFECT for when you fancy a little something after dinner, warmed up with some vanilla ice cream. As always, I love the sweet and salty combo which is why I went for salted caramel, because a chocolate brownie alone wasn't naughty enough...

Makes: 12

Cooking time: 1 hour

Ingredients:

For the Salted Caramel:

• 200g Granulated Sugar
• 90g Butter
• 150ml Double cream
• Salt

For the Brownies:

• 175g Butter
• 350g of Golden Caster Sugar
• Dash of Vanilla Essence
• 3 eggs
• 100g Plain Flour
• 1 tsp of Baking Powder
• 75g Cocoa Powder

Instructions:

1. Pre-heat the oven to 180℃, and line a tin with baking parchment.
2. Start off by making the salted caramel, have all the ingredients weighed out as things happen quickly. Put the granulated sugar into a saucepan and stir constantly with a wooden spoon over a medium heat. This will begin to form clumps after a while, before beginning to melt into an amber coloured syrup.
3. Once all the sugar is melted, immediately put in the butter, stirring quickly and continuously. It will begin to rise up the pan and bubble so be careful. Stir this until all the butter is melted, about 2 mins.
4. Slowly drizzle in the cream, again continuing to stir, until it's all in and combined (about 1 min). Take off the heat and add the salt. (Tip: I add a little, wait for it to cool down, then add some to taste. Nothing worse than overdoing the salt!) Set to one side while you make the brownies.
5. Melt the butter on the hob slowly before pouring into a mixing bowl with the sugar. Whisk the eggs in a separate bowl and add a little at a time, stirring to ensure it's all combined before adding the next lot. Repeat until all mixed in, and add a dash of vanilla essence.
6. Weigh out the flour, baking powder, and cocoa powder and sieve into the wet mix. Fold in the flour slowly, making sure you don't knock all the air out- I use a big metal spoon at this point. Stir until all combined.
7. Pour half of the brownie mix into the baking tray, and spread it out so there is an even(ish) layer covering the bottom. Next, get the caramel and slowly pour over the bottom layer of brownie, trying to get it evenly across the whole layer.
8. Finish by adding the remaining brownie mix, trying to cover it all. (I used a spatula to try and gently spread the brownie mix out; it doesn't matter if it mixes with the caramel, it actually gives it a nice effect.)
9. Put in the oven for about 30 minutes if you like them gooey, and test with a knife. They will continue cooking slightly so don't be afraid to get them out when they still look a bit under.
10. Put on a cooling rack until cool enough to cut. Best served slightly warm with a big dollop of ice cream, listening to "La Vie en Rose" by Louis Armstrong.