Chocolate brownie bites with a salted caramel whisky swirl recipe

Method

1. Heat the oven to gas 3½, 170°C, fan 150°C. Grease and line the bottom of a loose-bottomed 20cm square cake tin. Put the butter and chocolate into a saucepan and heat over a low heat until just melted, then stir together and remove from the heat; cool for 15 mins.
2. Put the sugar and eggs into a mixing bowl, then stir in the melted chocolate and butter with a wooden spoon until well combined. Fold in the flour until just incorporated, then pour into the prepared baking tin.
3. Put the caramel into a small saucepan and warm over a low heat for about a min until soft, then stir in the whisky until just combined. Dollop over the batter and drag the tip of a knife through to swirl. Bake for 35-40 mins until a crust has formed on top but there’s still a wobble in the centre. Allow to cool to room temperature on a wire rack, then chill in the fridge until cold throughout, about 3 hours or overnight if needed. Cut into 25 squares to serve.

• Get ahead: The brownies will keep covered in the fridge for 3 days. Or wrap in a layer of clingfilm and foil and freeze before slicing for up to 3 months.

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