Once you make this you’re gonna wish you had an infinite supply. This recipe works so well that even my partner (my biggest baking critic) wanted more. This brownie recipe has given me the confidence to feel like a star-baker each time I make them, and although it's not the most straightforward recipe it does all come together beautifully, and with a few little hacks, it's almost fool-proof! These beautiful gooey chocolate brownies have a sweet and salty homemade caramel sandwiched in the middle then the top is sprinkled with lemon zest for a little cut of citrus between the sugar.
Now preheat your oven to 180C/ 160 Fan/ Gas Mark 5 and grab a square baking tin, if you butter the tin rather than using foil or parchment paper, not only is it better for the environment but you'll find you get fluffier, larger bakes too...at least I do anyway.
Now it's time to melt the chocolate and butter. You can do this one of two ways, either through a Bain-Marie method where you melt the chocolate and butter in a heat-proof bowl positioned over a bowl of boiling water on low heat on a hob, as long as the heatproof bowl doesn't touch the water this will melt the chocolate to create a much glossier mix but I was a little lazy this time and just melted the chocolate and butter in a bowl in the microwave on the low setting, taking out and stirring every 30 seconds until the butter and chocolate have melted.