Ingredients
150 g (5 oz) unsalted butter, cubed
150 g (5 oz) dark chocolate, finely chopped
300 g (10½ oz/13⁄10 cups) caster (superfine) sugar
100 g (3½ oz/½ cup) dark brown soft sugar
3 large (US - extra large) eggs
1 teaspoon vanilla extract
150 g (5 oz/1⅕ cups) plain (all-purpose) flour
½ teaspoon salt
2 tablespoons Salted Caramel, warmed
Preparation
Preheat the oven to 170°C (340°F/gas mark 3). Butter a 20 x 20 cm (8 x 8 in) square baking tin and line it with baking paper.
Melt the butter and chocolate in a glass bowl over a saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl. Stir until the mixture is almost melted, then remove the pan from the heat. Remove the glass bowl from the saucepan to ensure that the chocolate doesn’t become overheated, and continue to stir the mixture until the chocolate is completely melted. Put the bowl to one side and allow it to cool slightly.
Meanwhile, using the beater attachment of a food processor, beat the sugars, eggs and vanilla extract until the mixture is light and foamy. Continue to whisk as you add the melted chocolate mixture. In a separate clean bowl sift the flour and salt, then gradually fold it in to the chocolate mixture until the ingredients are just combined - do not over-mix.
Pour the mixture into the prepared tin. Drizzle the salted caramel sauce over the top. Bake in the oven for 30 minutes: the sides and top should be set and the centre still moist.
Allow to cool in the tin before cutting into squares. Store in an airtight container for up to a week.
