Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cut into cubes
  • 7 oz Dark Chocolate (70% Cacao), finely chopped
  • 4 Large Eggs, at room temperature
  • 1 cup Granulated Sugar
  • 1/4 cup packed Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 cup All-Purpose (Plain) Flour
  • 1/4 cup Unsweetened Cocoa Powder (Dutch process preferred)
  • 1/2 tsp Fine Sea Salt (for brownies)
  • 4 Tbsp Unsalted Butter (for caramel)
  • 1/2 cup packed Light Brown Sugar (for caramel)
  • 1/2 cup Double Cream (Heavy Cream), warm
  • 1/2 tsp Fine Sea Salt (for caramel swirl)
  • 1 tsp Flaky Sea Salt (e.g., Maldon, for sprinkling)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line an 8x8 inch square metal baking pan with parchment paper, leaving generous overhang 'slings' on two sides.
  2. Melt the Base: Combine the 1 cup butter and chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until completely smooth and glossy. Set aside to cool slightly.
  3. Whisk the Wet Ingredients: In a separate large bowl, vigorously whisk the eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is pale, thick, and ribbons fall from the whisk (about 2-3 minutes). This aeration is key to the shiny, crackly top.
  4. Combine: Gently fold the slightly cooled chocolate mixture into the egg/sugar mixture until just combined. Do not overmix.
  5. Add Dry Ingredients: Sift together the flour, cocoa powder, and fine salt directly into the bowl. Fold carefully with a rubber spatula until just no streaks of flour remain. Overmixing activates the gluten, resulting in cakey, not fudgy, brownies.
  6. Transfer Half: Pour half of the brownie batter (about 450g) into the prepared pan. Smooth the top with the spatula.
  7. Start the Caramel Base: In the small saucepan, melt the 4 Tbsp butter and 1/2 cup brown sugar together over medium heat, stirring until the sugar dissolves and the mixture begins to simmer vigorously (about 2 minutes).
  8. Cook the Caramel: Continue to cook, stirring frequently, for another 2-3 minutes until the mixture deepens slightly in colour and thickens.
  9. Finish the Caramel: Remove from heat. Slowly and carefully whisk in the warm double cream until fully incorporated. Stir in the 1/2 tsp fine sea salt. Allow to cool for 5 minutes.
  10. Layer and Swirl: Drizzle approximately 3/4 of the slightly cooled caramel mixture evenly over the batter in the pan. Dollop the remaining brownie batter on top of the caramel layer.
  11. The Swirl: Using a knife or skewer, gently run it through the layers 2-3 times to create a marbled effect, taking care not to scrape the base of the pan.
  12. Bake: Bake for 30-35 minutes. The edges should look set, but the very centre should still have a noticeable wobble. A toothpick inserted near the edge should come out slightly messy, but not wet.
  13. Cooling is Crucial: Remove the pan from the oven. Immediately drizzle the remaining 1/4 of the caramel over the hot top and sprinkle liberally with flaky sea salt. Allow to cool completely on a wire rack, then refrigerate for at least 2 hours before attempting to slice.
  14. Serve: Use the parchment paper sling to lift the chilled brownies out of the pan. Slice into 16 squares and enjoy.