Step 1

Heat the sugar in a pan over a medium heat, stirring constantly until its fully melted and turned amber.

Step 2

Stir in the butter then remove from the heat and whisk it in until fully combined. Return it to the heat and leave to cook for 30 seconds without stirring.

Step 3

Slowly add half the cream, being careful as the mixture will rise and bubble, then stir it through and add the remaining half. Leave to boil for 1 minute then pour into a heat safe container and leave it to thicken. Once cool put it in the fridge to solidify.

Step 4

Melt the butter and chocolate together gently then leave to cool.

Step 5

Whisk the eggs and the sugar together until thick and mousse-like then add the cooled chocolate mixture and slowly fold it through.

Step 6

Add the plain flour and cocoa powder and carefully fold them through until just combined.

Step 7

Pour half the mixture into a lined brownie tin then add spoons of solidified caramel, leaving a little left for later, and chunks of honeycomb before pouring the remaining brownie batter on top.

Step 8

Bake for 25 minutes in the oven at 170C.

Step 9

Remove from the oven and leave to cool.

Step 10

To serve, reheat the solid caramel until it’s runny and drizzle it over the brownies.