Chocolate and caramel brownies

Preheat oven to 180 degrees. Grease and line a 20x30cm baking tin.

Start by making your caramel. Place butter in a saucepan and melt over medium-low heat.

Add the brown sugar and milk and turn heat to medium. Stir constantly until the mixture boils. Boil for 2 minutes.

Remove from heat and stir in vanilla and salt to taste. Pour into jar. Let cool slightly before using.

Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.

Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.

Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture.

Bake the brownies in the oven for about 20 minutes, leave to cool for 1 hour then cut into squares and serve with the remaining caramel sauce.