HOW TO MAKE SEA SALTED CARAMEL BROWNIES

1. First, preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Line a 23cm square baking tin with baking paper.
2. Over a very low heat, gently melt the butter and chocolate, stirring occasionally. Cool for 10 minutes.
3. Meanwhile, whisk the eggs and sugar in a large bowl until pale and fluffy. Do this with an electric whisk on full speed for about 5 minutes.
4. Next, add the yogurt and vanilla, then pour in the melted butter and chocolate and mix gently until combined.
5. Sift the flour and cocoa powder together. Fold into the chocolate mixture with a pinch of sea salt, using a large metal spoon. Pour into the prepared tin.
6. Bake for 20 minutes and check with a skewer - it should come out clean. If not, bake for another 5 minutes. Cool in the tin for half an hour on a wire rack.
7. For the topping, melt the butter, Tate & Lyle Soft Dark Soft Brown Sugar and Lyle’s Golden Syrup in a saucepan over a gentle heat, then boil steadily for exactly 1 minute. Cool for 1-2 minutes, then pour over the brownies and sprinkle with sea salt flakes. Leave to cool before cutting into 9 squares.