Chocolate brownie with caramel

To make the caramel:  

1. Place the sugar and water into a small saucepan over a gentle heat, stirring regularly until boiling. 
2. Once it reaches the boil leave without stirring until the syrup starts to change colour. As it changes from golden to amber, quickly remove the pan from the heat and carefully drop into the butter. 
3. Gently whisk until melted and then pour in the cream and mix well. If the mixture solidifies then return to a gentle heat to dissolve. Extra caramel can be kept in a sealed container in the fridge for around 5 days.  

To make the brownie:  

1. Preheat the oven to 160°C Fanbake and line a Large Baker with baking paper.  
2. Gently melt the chocolate in a bowl over a saucepan of simmering water or in the microwave on reduced heat.  
3. In a mixing bowl beat the butter and sugar until light and fluffy. Mix in the eggs one at a time, mixing well after each egg is added.  
4. Add the combined flour, cocoa, baking powder and almonds and then the melted chocolate. Lastly stir through the walnuts. Pour the mixture into the prepared pan.  
5. Bake for 30-40 minutes or until the surface starts to crack and is firm to the touch. Allow to cool in the pan. Serve cooled or as a warm brownie drizzled with caramel. 

Top tip:

• What is the best way to store these? These brownies can be stored without the caramel in a sealed air-tight container at room temperature for up to 5 days or, to last longer (and if caramel is added) in the fridge for up to two weeks. You can also freeze the brownie in portions, wrapped or in a sealed container (with or without the caramel).  
• Can I substitute the walnuts? Yes, chopped almonds or peanuts would also work.  

Recipe notes and FAQs: 

• What is the best way to store these? These brownies can be stored without the caramel in a sealed air-tight container at room temperature for up to 5 days or, to last longer (and if caramel is added) in the fridge for up to two weeks. You can also freeze the brownie in portions, wrapped or in a sealed container (with or without the caramel).  
• What is the best way to reheat this? Warm briefly in the microwave for 10-30 second bursts, or until warm in the centre—depending if reheating from room temperature or from fridge. If reheating from frozen, defrost the brownie at room temperature until soft to touch before reheating.  
• Can I make this gluten-free or dairy-free? Yes, substitute the flour with gluten-free baking flour blend and a dairy-free butter. Make sure the chocolate does not contain milk solids for dairy-free option. The brownie flavour and texture will be slightly different to the original recipe. 
• Why are there ground almonds in this? To add texture, moisture and flavour. 
• Can I substitute the walnuts? Yes, chopped almonds or peanuts would also work.