METHOD

1. Preheat oven to 160°C (325°F). Line a 20cm x 30cm slice tin with non-stick baking paper. Place the chocolate and butter in a small saucepan over low heat and cook, stirring, until melted and smooth. Place the sugar, eggs, flour and cocoa in a large bowl. Whisk to combine. Add the chocolate mixture and whisk until well combined. Pour the mixture into the tin. Bake for 30–35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes. Refrigerate for 30 minutes or until cooled completely. 
   
2. To make the caramel, place the cream and butter in a small saucepan over medium heat and cook, stirring, until the butter is melted. Set aside. Place the sugar and water in a medium saucepan over high heat and stir to dissolve the sugar. Bring to the boil and cook, without stirring, until dark golden and the temperature reaches 175°C (347°F) on a sugar (candy) thermometer+. Remove from the heat and carefully add the cream mixture in a thin, steady stream, stirring to combine. Place the pan over low heat and cook, stirring, for 5 minutes or until the caramel has thickened slightly. Pour the caramel over the cooled brownie and refrigerate for 4–5 hours or until firm. 
   
3. Remove the slice from the tin and cut into pieces. Refrigerate until ready to serve. Sprinkle with salt just before serving. Makes 20

+ Sugar (candy) thermometers are available at kitchen shops and some supermarkets – they take the guesswork out of heating syrups and creams for sweet treats like these.

Tip: Once the syrup begins to caramelise, you can swirl the pan to even out the colour of the caramel and prevent the edges from darkening. Use a wet pastry brush to gently wipe any sugar crystals that may appear on the side of the saucepan. This will stop the caramel from crystallising.