• Preparation Instructions for Salted Caramel Brownies

Preheat and Prepare the Pan

• Preheat your oven to 180°C (350°F), suitable for all oven types. Lightly butter a 20 cm (8-inch) square baking tin, then line it with parchment or baking paper, ensuring the paper extends up the sides for easy removal later.

Make the Salted Caramel

• Place all the caramel ingredients—sweetened condensed milk, golden syrup (or maple syrup), butter, and salt—into a small saucepan set over medium-high heat. Stir occasionally for the first minute to help the butter melt and everything combine. As the mixture warms and you begin to see wisps of steam rising, switch to whisking gently but continuously for 7 minutes. Don’t whisk too hard—just enough to keep the mixture smooth and to prevent it from catching or burning on the bottom of the pan. The caramel should develop a pale golden hue by the end.
• Once done, remove the saucepan from the heat and continue whisking for another 30 seconds. Cover with a lid to keep the caramel warm and set it aside.

Prepare the Brownie Batter

• Place the chopped dark chocolate (or semi-sweet chocolate chips) and unsalted butter in a microwave-safe mixing bowl. Microwave on high in three 30-second bursts, stirring between each interval until the mixture is melted, smooth, and glossy.
• Stir in the brown sugar, followed by the lightly whisked eggs and vanilla extract. Mix well until fully combined and slightly thickened.
• Next, sift in the flour, cocoa powder, and salt. Gently fold everything together until the batter is smooth and uniform.

Layer and Swirl

• Scoop out 1/2 cup of the brownie batter and set it aside for the top layer. Pour the remaining brownie batter into the prepared tin and spread it out evenly using a spatula.
• Take your warm salted caramel and pour it over the brownie layer, trying to distribute it as evenly as possible since it won’t spread easily once poured. If the caramel has thickened too much to pour, reheat it gently on the stove for about 1 minute to loosen it.
• Now, take the reserved 1/2 cup of brownie batter and spoon it randomly over the caramel layer. Using a knife or skewer, swirl the top gently. These swirls won’t be very visible once baked, but they help to distribute the brownie over the caramel and add a nice layered texture.

Bake to Perfection

• Place the pan in the oven and bake for 30 minutes if you want a very gooey, molten-center brownie (as pictured), or up to 35 minutes for a more structured but still incredibly moist result. Avoid overbaking to maintain the signature fudgy texture.

Cool and Slice

• Remove the brownies from the oven and let them cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the entire brownie slab out and transfer it to a wire rack. Allow it to cool for another 20 minutes before slicing. Note: the caramel layer will still be soft when warm, but it firms up as it cools, allowing you to achieve clean, neat slices.