You will need


Preheat the oven to 170C/Gas mark 3. Grease and line a 23 x 23cm brownie pan with baking parchment.

To make the brownies, melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water - or use the easy may - microwave in the oven in 30 seconds intervals - mixing in between for a smooth texture. Transfer to a large bowl and allow to cool for a couple of minutes. Add the eggs, along with the sugars, salt and vanilla. Fold in the flour.

Pour into the prepared pan and smooth the top. Sprinkle with chocolate coated nibs. Bake for 20-25 minutes until set on top, but slightly wobbly in the middle still. Leave to cool completely in the tin before cutting into squares.

Optional - for an extra level of decadence, make the caramel drizzle: Put the sugar and syrup in a small saucepan over a medium heat. Swirl the pan but do not stir. When the mixture is a copper colour, take off the heat and slowly whisk in the cream. Add the butter and salt, whisk to combine, then set aside. Once slightly cool, drizzle over your brownies.