These brownies are wonderfully different. They have a caramel flavoured swirl running through them, making them incredibly rich but incredibly delicious. Serve with thick warm custard or some clotted cream and a handful of berries to cut through all the richness.
150g muscavado sugar
100g dark chocolate
100g unsalted butter (cubed)
50g plain flour
For the caramel swirl:
200g cream cheese
50g muscavado sugar
1 tsp. vanilla extract
Preheat the oven to 170C/gas mark 3.
Line and grease the insides of a 20cm square cake tin.
Break the chocolate into pieces and add to the butter. Melt them in a bowl over a pan of simmering water until completely melted and no lumps remain in the mixture.
For the caramel ripple, in a separate bowl, mix the cream cheese with the vanilla extract. Beat the sugar and the egg together and combine until fluffy, then combine with the cream cheese. Leave this caramel mixture to one side.
Beat the 2 eggs for the brownie mixture until fluffy. Stir them into the chocolate mixture with the sugar until fully combined, and then sift in the flour. Stir together until you have a smooth mixture.
Using a tablespoon at a time, spoon the caramel mixture and the chocolate mixture into the cake tin in a checkerboard pattern. For the top layer, put the chocolate mixture on top of the caramel and vice versa. Using a skewer, drag through the brownie mixtures to make swirls.
Cook for around 30 minutes and then leave to cool for around ten minutes before serving to give the caramel a chance to set.