400g Co-op unsalted butter, softened, plus extra for greasing
200g Co-op Irresistible 70% cocoa dark chocolate, broken into pieces
6 large Co-op British free range eggs
450g Fairtrade caster sugar
30g Co-op Fairtrade light brown soft sugar
1 tbsp vanilla bean paste or extract
80g Co-op plain flour
120g Fairtrade cocoa powder
300g pack Co-op bourbon creams, broken into pieces
For the caramel:
100g Fairtrade caster sugar
25g Co-op Fairtrade light brown soft sugar
75ml Co-op double cream
1 tbsp bourbon whiskey
30g Co-op unsalted butter, cubed
1. Preheat the oven to 180°C/fan 160°C/Gas 4. Grease and line a 20cm x 30cm baking tin, 2cm deep. Heat the butter in a saucepan until foaming. Cook briskly, swirling often for about 4-6 mins: it will turn a rich golden colour and smell nutty. Remove from the heat and stir in the chocolate until melted, then set aside.
2. Whisk the eggs, both sugars and vanilla until fluffy, then beat into the chocolate. Beat in the flour and cocoa, pour into the tin, and dot with the broken biscuits. Bake for 35-40 mins, until just soft in the centre, then cool completely in the tin.
3. Meanwhile, make the caramel: heat the caster sugar with 4 tbsp water in a deep pan, stirring, until dissolved. Cook for 4-5 mins, or until it’s amber. Add the brown sugar, cream and bourbon — take care, as it will splutter — then the butter. Cook for a few more minutes, then add a pinch of salt and leave to cool a little. Serve the brownies drizzled with the caramel.