Prepare 

• Preheat your oven to 180°C (160°C fan)/Gas Mark 4. Grease and line a 20cm (8-inch) square baking pan with parchment paper.

• In a heatproof bowl, melt the chopped dark chocolate and butter together over a pan of simmering water (or use the microwave in short bursts). Stir until smooth and melted.

• Remove from heat and stir in the granulated sugar. Let the mixture cool slightly, then whisk in the eggs one at a time, followed by the vanilla extract.

• Sift in the flour, cocoa powder, and salt, then fold them into the batter until fully combined.

Make the Salted Caramel Sauce

• In a medium saucepan, heat the sugar over medium heat. Stir constantly until it melts and turns amber in color (be careful not to burn it).

• Once the sugar has melted, immediately add the butter and stir until fully combined (it will bubble up).

• Slowly pour in the cream, continuing to stir until smooth. Remove from heat and stir in the vanilla extract and sea salt.

• Allow the caramel to cool slightly, but it should still be pourable.

Assemble the Brownies

• Pour the brownie batter into the prepared pan and smooth it into an even layer.

• Drizzle about half of the salted caramel sauce over the brownie batter, then use a knife or skewer to swirl the caramel into the batter.

• Bake the brownies for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (the brownies should still be fudgy).

• While the brownies are baking, keep the remaining caramel sauce warm or reheat slightly if needed.

Cool and Serve

• Let the brownies cool completely in the pan. Once cooled, drizzle the remaining salted caramel sauce on top.

• Slice into squares and serve. For an extra indulgent treat, serve with a scoop of vanilla ice cream or whipped cream.