FOR THE BASE
125g (4¼oz) butter, melted
250g (9oz) soft light brown sugar
1 medium egg
100g (3½oz) plain (all-purpose) flour
½ teaspoon ground cardamom
a pinch of salt
FOR THE CARAMEL
100g (3½oz) sugar
100g (3½oz) golden syrup
150ml (5fl oz) double (heavy) cream
a pinch of salt
50g (1¾oz) chilled butter
FOR THE BROWNIE
200g (7oz) dark chocolate, broken into small pieces
150g (5¼oz) butter
190g (6¾oz) caster sugar
3 medium eggs
125g (4¼oz) plain flour
1 tablespoon cocoa powder
1 teaspoon salt
Preheat the oven to 180°C fan/350°F/gas 6 and line your 22 x 33 x 5cm (8½ x 13 x 2in) baking tray (sheet pan).
Make the base by beating together the butter and sugar until pale and fluffy, then add the egg and mix together. Sift in the flour, ground cardamom and salt, and fold in until smooth. Spread into your lined tray using a spatula, making sure to get right into the corners. Bake for around 25 minutes, or until it is dark gold in colour. It might rise up around the edge in places, but that’s OK. Set aside to cool, and reduce the oven temperature to 160°C fan/320°F/gas 4.
Next, make the caramel. Heat the sugar and golden syrup in a heavybased saucepan over a medium heat until it has melted together and is bubbling. Whisk in the cream and a pinch of salt, along with 30g (1oz) of the butter, then increase the heat to high. Keep things bubbling until the caramel turns a deep golden colour. Test the caramel by putting a spoonful on a cold plate. Leave it for a minute, then check to see how firm it is. You want it to be firm, but still pliable.
When the caramel is ready, whisk in the remaining 20g (¾oz) butter and remove from the heat. Pour the caramel over the cooked pastry base and spread it with a spatula, but not quite to the sides. Pop the tray in the fridge or freezer so the caramel can set while you mix the brownie.
Make the brownie by melting the chocolate and butter in a bain-marie (see page 8). Once melted, add to a large mixing bowl or the bowl of your stand mixer and start mixing, adding the sugar a bit at a time. Keep mixing until the sugar dissolves. Add the eggs and beat on a high speed (or by hand) until the mixture emulsifies and becomes glossy and smooth. Reduce your speed and add the flour, cocoa powder and salt. Scrape down the sides of the bowl with a spatula, then give it another light mix to make sure everything is fully combined.
Pour the brownie mixture over the set caramel and spread it out to ensure it’s level. Bake for 20–25 minutes and leave to cool in the tray before transferring to a chopping board and slicing. Enjoy in small slices with a cup of tea. Best eaten at room temperature. This will keep for a week in an airtight container in the fridge.