Serves 12


  • 300g dark chocolate (70% cocoa), broken up into chunks
  • 185g salted caramel or butterscotch milk chocolate, chopped into ~1cm pieces
  • 180g unsalted butter, cut into ~1cm cubes
  • 135g dark brown sugar
  • 260g caster sugar
  • 4 large free range eggs, room temperature
  • 3 tsp vanilla extract
  • 120g plain flour
  • 60g cocoa powder
  • 1.5 tsp salt


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 10-12 inch rectangular tray with greaseproof paper. The greaseproof paper should overhang by an inch or two.
  2. Melt the dark chocolate and butter using bain marie method.
  3. In a bowl, add both sugars and the vanilla extract. Whisk in the eggs one at a time until fully incorporated.
  4. Once chocolate and butter has melted, take it off the heat and mix to remove any remaining lumps. Leave to cool.
  5. Once cooled, whisk the chocolate and butter mix into the batter.
  6. Add the flour, cocoa powder and salt to the bowl and fold into the brownie batter using a wooden spoon.
  7. Fold in the salted caramel/butterscotch milk chocolate pieces.
  8. Spread brownie batter into baking tray, ensuring it is level all over.
  9. Bake in the centre of the oven for 30 minutes.
  10. Leave to cool down completely before removing from the tray and cutting into 12 squares.
  11. Top with a sprinkle of sea salt (optional).