395g / 14 oz can sweetened condensed milk
2 tbsp golden syrup
60g / 2 oz unsalted butter
200g / 7oz unsalted butter
200g / 7oz baking chocolate
1 cup brown sugar
3 eggs, lightly whisked
1 tsp vanilla extract (or essence)
1/2 cup flour, plain/all purpose
1/4 cup cocoa powder
Pinch of salt
Preheat oven to 180°C/350°F.
Butter and line a 20cm / 8″ square tin with parchment / baking paper.
Place the ingredients in a small saucepan over medium to highish heat. Stir constantly while heating, for approximately 7 minutes until it turns a pale golden colour.
Remove from heat and place a lid on, set aside to keep warm.
Sift in the flour, cocoa powder and salt.
Place chocolate and butter in a bowl over a double boiler, stir until melted and smooth.
Add the sugar, and vanilla extract to the chocolate mixture and mix well to combine, then beat in eggs.
Add sifted dry ingredients, mix until smooth and combined.
Measure out 1 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
Pour the Salted Caramel over the brownie batter, spreading quickly.
Dollop the reserved 1/2 cup of brownie batter randomly over the Salted Caramel. Use a knife or skewer to swirl.
Bake for 35 minutes.
Cool in pan for 15 minutes before lifting onto a cooling rack. Once cold slice.