Easy gooey brownies

• butter↗150g g
• soft light brown sugar↗75g g
• dark chocolate↗150g g

  torn into pieces

• golden syrup↗1 tbsp tbsp
• eggs↗3
• golden caster sugar↗125g g
• vanilla extract↗1 tsp tsp
• plain flour↗150g g
• baking powder↗½ tsp tsp
• cocoa powder↗3 tbsp tbsp

  plus more for sprinkling

• dulce de leche↗4-6 tbsp tbsp

  caramel or chocolate‑hazelnut paste

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a 20 cm square baking tin with parchment paper. Over low heat, melt together the butter, brown sugar, chocolate and golden syrup, stirring constantly until the mixture is smooth. Remove the pan from the heat.

2. 2

   Beat the eggs and golden caster sugar together in a large bowl until light and fluffy – this will take a few minutes and should be done thoroughly. Add the vanilla extract, then sift in the flour, baking powder and cocoa powder and add the chocolate mixture. Quickly fold everything together with a spatula and pour half of the batter into the tin. Swirl in caramel or chocolate‑hazelnut paste with a spoon, then pour the remaining brownie batter on top. If desired, add another spoonful of caramel or chocolate paste and bake for 30 minutes. The top should become firm and slightly cracked, while the bottom remains a bit soft.

3. 3

   Remove from the oven and let cool completely before cutting into squares. If desired, dust the top with cocoa or powdered sugar, or, when serving as a dessert, drizzle with extra caramel. Store in an airtight container for up to 3 days.