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  • 1 jar of Hawkshead Relish Salted Caramel Sauce Buy
  • Halen Mon sea salt flakes
  • 250g Unsalted Butter
  • 200g Dark Chocolate (50%-70% Cocoa)
  • 4 Eggs
  • 370g Caster Sugar
  • 80g Cocoa Powder
  • 60g Plain Flour
  • 1/2 Tsp Baking Powder
  • 100g Walnut Halves (optional)


  1. Heat the oven to 160℃. Grease and line a 23cm square tin with baking parchment.
  2. Melt the butter in a pan and break in the chocolate, then remove from the heat and allow the chocolate to slowly melt. Allow to cool gently.
  3. Whisk the eggs and sugar until they have double in size using a hand-held mixer. Add the cooled chocolate mix then fold in the dry ingredients, including the walnuts if using but reserve a few for the top.
  4. Pour half the batter into the tin, pour over a layer of the Salted Caramel Sauce, then finish with another layer of the chocolate brownie mix. Scatter a few walnut halves and Halen Mon salt crystals over the top and bake for 20 - 25 minutes until risen and the top is glossy and cracked.
  5. Let the brownie cool completely in the tin before cutting into squares.
Method Ingredients

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