• 225 g butter , plus extra for greasing
• 250 g dark chocolate (70% cocoa solids)
• 225 g golden caster sugar
• 4 large free-range eggs
• 150 g plain flour

1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
2. Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar.
3. Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
4. Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
5. Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey.
6. Leave to cool for 1 hour, cut into squares and serve.

http://www.jamieoliver.com/recipes/chocolate-recipes/salted-caramel-brownies/