1.Preheat the oven to 160°C. Line a baking tin with non-stick baking paper. In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter together. Remove the bowl from heat and mix in the sugar, then whisk in the eggs. Sift the flour, baking powder and ½ tsp salt into the mixture and stir well until thickened.

2.Pour the mixture into the tin and flatten evenly out with a spoon. Bake for 16-18 minutes. Check to see if they’re ready by inserting a skewer into the middle of the brownie – if it comes out wet, it’s ready.

3.Heat the caramel sauce until runny. While the brownies are still warm, drizzle the caramel over the top. Leave to cool and then chill for at least 1 hour. Alternatively, freeze for 30 mins. Cut the brownie’s into evenly shaped squares and enjoy!