Hot Honey Salted Caramel Brownies

1. Preheat oven to 175 °C. Line a brownie tin with parchment paper.

2. Melt the butter and chopped chocolate together in a microwave-safe bowl or over a bain-marie until smooth and glossy.

3. Whisk in the brown sugar, caster sugar and hot honey. The mixture may look separated - don’t worry, it will come together once the eggs are added.

4. Add eggs one at a time, whisking gently after each addition. Stir in the vanilla extract.

5. Sift in the cocoa powder, flour and salt. Fold gently until just combined.

6. Transfer the batter to the prepared tin and spread evenly. Dollop the caramel over the top, then swirl with a knife or skewer. Sprinkle a pinch of flaky sea salt on top.

7. Bake for 30-35 minutes, or until the edges are set and the centre is slightly soft (a toothpick should come out with a few moist crumbs).

8. Cool completely in the pan. For extra fudginess, refrigerate for 30-60 minutes before slicing.