Pre-heat oven to 200°c fan 180°c – 400°f – Reg 6

Make the sauce first

1. Dry fry hazelnuts over high heat, toss them until just brown.

2. Chop them roughly (careful they will be hot!) & set aside.

3. Lower heat and sprinkle sugar into pan allow it to turn brown (Be patient here it will melt) stir lightly so it doesn’t burn on the bottom.

4. Once disolved add butter and beat together.

5. Add cream SLOWLY and keep mixing all the time so cream doesn’t solidify.

6. Once all cream added and caramel smooth boil for 1 minute, turn off heat and add salt.

7. Pour into cool bowl until needed.

Brownie Mix

1. Prepare 20cm square tin by buttering and lining with baking paper, loose bottom tin is ideal

2. Put butter into pan over a high heat

3. Once melted and butter bubbling fast remove from heat

4. Break chocolate into small pieces and melt over pan of warm water

5. Now add chocolate, butter, sugar and flour and beat until all smooth

6. Add eggs and beat again until mixture velvety 

7. Pour batter into prepared tin and coat top with approx. 3 tbsps of the caramel and scatter half prepared hazelnuts

8. Place in oven for 30-35 minutes (should be puffed up and set)

9. Once baked leave in tin for about 20 minutes take out of tin.

10. Best left in fridge overnight

11. When ready to serve scatter rest of hazelnuts over top and drizzle the remaining caramel sauce over

12. Cut into wedges and enjoy

Get all the ingredients together and this makes this recipe less complicated than it looks!