Salted Caramel Brownies – Decadent, Gooey, and Irresistible

Preheat oven to 180°C/350°F (all oven types).
Butter and line a 20cm / 8″ square tin with parchment/baking paper.
2. Make the Salted Caramel:

Place the sweetened condensed milk, golden syrup or maple syrup, unsalted butter, and salt in a small saucepan over medium-high heat.
Stir occasionally for the first 1 minute. Once heated (when you see wisps of steam), whisk constantly for 7 minutes, ensuring the base doesn’t catch. The caramel should turn a pale golden color.
Remove from the stove and whisk for 30 seconds. Place a lid on the saucepan and set aside, keeping it warm.
3. Make the Brownie:

Melt the Chocolate & Butter: Place the chocolate and butter in a bowl. Microwave in three 30-second bursts on high, stirring in between, until melted and smooth.
Add the Sugar, Eggs, and Vanilla: Add the brown sugar, whisked eggs, and vanilla extract to the chocolate mixture. Mix well to combine.
Add the Dry Ingredients: Sift in the flour, cocoa powder, and salt. Mix until smooth and combined.
Reserve Some Batter: Measure out 1/2 cup of brownie batter and set aside. Pour the remaining batter into the prepared tin.
4. Assemble the Brownies:

Pour the Caramel: Pour the salted caramel over the brownie batter, spreading it as much as you can (it’s hard to spread after it’s poured). If the caramel has cooled and is no longer pourable, reheat it on the stove for 1 minute until runny again.
Top with Reserved Brownie Batter: Dollop the reserved 1/2 cup of brownie batter randomly over the caramel. Use a knife or skewer to create “swirls” (they won’t be as visible once baked, but they help spread the brownie batter over the caramel).
5. Bake the Brownies:

Bake for 30 minutes (for a very gooey brownie, as pictured) to 35 minutes (for a very moist but not super-gooey center).
6. Cool and Slice:

Allow the brownies to cool in the pan for 10 minutes. Use the parchment paper overhang to lift the brownies out and transfer them to a cooling rack.
Let them cool for a further 20 minutes before slicing. Note: The caramel is a bit gooey when still warm but will firm up once fully cooled, allowing you to cut neat slices.
Serving and Storage Tips: