Hey everyone,

Anyone who knows me, will know my love for salted caramel so when I stumbled along this recipe in Tanya Burr's baking book Tanya Bakes, I knew I HAD to share it with you all!

Ingredients: (Makes 16-20)

30cm by 20cm baking tin

200g of Unsalted Butter
300g of Dark Chocolate
300g of Golden Caster Sugar
4 Eggs
1 tsp. of Vanilla Extract
160g of Plain Flour
60g of Cocoa Powder
1 Tin of Carnation Caramel
1 tsp. of Sea Salt Flakes

Preheat the oven to 180 C/350 F/Gas Mark 4. Line the baking tin with greaseproof paper.

Melt the butter and dark chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Remove the bowl from the pan. Whisk the sugar into the melted chocolate and butter, then add the eggs and vanilla extract and whisk well until light and bubbly.

Carefully fold in the flour and cocoa powder, trying to knock out as little air as possible.

Pour half of the mixture into the baking tin, then pour the tin of caramel over it, spread evenly and sprinkle with sea salt flakes. Pour over the remaining chocolate mixture and bake for 20-25 minutes. Don't worry if it still has a slight wobble when it's taken out - it will continue to cook as it cools and will become nice and fudgy.

Allow to cool completely in the tin, then turn out and cut into squares. Enjoy!!

So, I hope you all enjoyed this post, and I will see you all again on Monday,

Love Lou
xxxx