150g (⅔ cup) caster sugar
80ml (⅓ cup) double cream
45g (3 tbsp) unsalted butter
1½ tsp sea salt (or more to taste)

300g 70% dark chocolate, roughly chopped
175g unsalted butter
170g (1 cup less 1 tbsp) demerara sugar
4 eggs
1 tsp vanilla extract
50g (½ cup) ground almonds
35g (½ cup) cocoa powder
1 tsp instant coffee/ espresso powder
1 tsp bicarbonate of soda/ baking soda
½ tsp salt

To make the caramel, start by putting the sugar in a large heavy bottomed saucepan and heat over medium heat. When liquid is golden brown, remove from the heat and add the cream (it will fizz up a little).
Stir with wooden spoon until well combined. Add the butter and salt and beat the mixture until smooth. Leave to cool to room temperature before chilling until required.
Preheat oven to 180ºc and line 23cm square tin with baking paper.
Melt the chocolate and butter in a bowl over barely simmering water, stirring continuously until liquid. Remove, stir in sugar and beat well.
Add the eggs, one at a time, followed by the vanilla and continue to mix until combined. Finally, gently mix in all of the dry ingredients.
Pour about two thirds of the batter into a tin. Add the caramel in splodges. Cover with the remaining brownie batter.
Bake for about 30 mins until just firm to touch. Remove from the oven and allow to cool completely.
For the best results, chill in the fridge for an hour or so before cutting.