Salted Caramel-Stuffed Brownies

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   Step 1: Preheat the oven to 180°C/350°F.

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   Step 2: Butter and line a 20 cm/8-inch square tin with parchment or baking paper.

Salted Caramel

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   Step 3: Place the caramel ingredients in a small saucepan over medium-high heat. Stir occasionally for the first minute. When the mixture is heated and wisps of steam appear, whisk constantly at a leisurely pace for 7 minutes, making sure the base does not catch. The caramel should be pale golden.

   
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   Step 4: Remove the pan from the heat and whisk for 30 seconds. Cover, set aside, and keep warm.

   

Brownies

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   Step 5: Place the chocolate and brownie butter in a bowl. Microwave on high in three 30-second bursts, stirring between bursts, until melted and smooth.

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   Step 6: Add the brown sugar, eggs, and vanilla to the chocolate mixture. Mix well to combine.

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   Step 7: Sift in the flour, cocoa powder, and salt. Mix until smooth and combined.

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   Step 8: Measure out 1/2 cup of brownie batter and set it aside. Pour the remaining batter into the prepared tin.

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   Step 9: Pour the salted caramel over the brownie batter, covering as much of it as possible; it is difficult to spread after pouring. If the caramel has cooled and is no longer pourable, reheat it on the stove for 1 minute until runny again.

   
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    Step 10: Dollop the reserved 1/2 cup of brownie batter randomly over the caramel. Use a knife or skewer to make swirls; the swirls will not be very visible after baking, so focus on spreading the brownie batter over the caramel.

    
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    Step 11: Bake for 30 minutes for a very gooey brownie, or 35 minutes for a very moist but less gooey brownie.

    
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    Step 12: Leave the brownies to cool in the tin for 10 minutes. Use the overhanging paper to lift them onto a cooling rack. Cool for a further 20 minutes before slicing. The caramel is gooey while warm and sets firmer as it cools, making the brownies easier to cut neatly.