- Nanean Porter
Preheat the oven to 180°C (160°C fan bake). Line a small brownie tin (20cm x 30cm) with baking paper. Ensure you have plenty of overhanging paper to contain the rising brownie mix.
Melt the butter in a pot, add the sugar, chocolate and vanilla essence, and stir and cook until combined.
Sift the cocoa and flour together into a large bowl. Add the chocolate mixture to the flour alternately with the eggs to make a brownie batter.
Melt the butter, sweetened condensed milk and golden syrup in a pot. Continue to cook gently, stirring frequently until a caramel has formed. The caramel will easily stick to the bottom of the pot so keep a close eye on it. The butter will separate out (split) from the caramel. The finished caramel should be the colour of peanut butter.
Pour half the brownie batter into the tin. Dot over half the caramel, and use a skewer or a toothpick to swirl the caramel roughly through the brownie. Pour over the second half of the brownie batter, top with caramel, and swirl through with the skewer. Don’t overwork the caramel as you want to find chunks of it in the finished brownie. Bake for 30 minutes. Cool in the tin. Cut into squares once cooled.
The caramel is lovely and moist and makes a pretty pattern through the brownie.