The well rounded notes of No. 7 dark chocolate work well with the salted caramel.
Ruth Hinks, UK World Chocolate Master
Salted Caramel60g Single cream1g Vanilla40g Golden syrup60g Granulated sugar1g Salt15g Unsalted butter
Brownie150g Eggs (3 medium)275g Caster sugar180g No. 7 dark chocolate185g Unsalted butter85g Plain flour40g Cocoa powder50g Candied hazelnuts
Store in an air-tight container at room temperature for up to 5 days.