makes 9 large or 16 small

4oz butter, plus extra for greasing

4 oz semisweet chocolate, broken into pieces

1 1/3 cups golden superfine sugar

pinch of salt

1 tsp vanilla extract

2 large eggs

1 cup all purpose flour

2 tbsp unsweetened cocoa

1/2 cup white chocolate chips

fudge sauce

4 tbsp butter

generous 1 cup golden superfine sugar

2/3 cup milk

generous 1 cup heavy cream

2/3 cup corn syrup

7 oz semisweet chocolate, broken into pieces

Preheat the oven to 350 F. Grease and line the bottom of a 7-inch square cake pan with baking parchment. Place the butter and chocolate  in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. let cool slightly. Stir in the sugar,salt, and vanilla extract. Add the eggs, one at a time, stirring well, until blended.

Sift the flour and unsweetened cocoa into the cake batter and beat until smooth. Stir in the chocolate chips, then pour the batter into the pan. Bake in the preheated over for 35-40 minutes, or until the top is evenly colored and skewer inserted into the center comes out almost clean. Let cool slightly while preparing the sauce.

To make the sauce, place the butter, sugar, milk, cream, and syrup in a small saucepan and heat gently until the sugar dissolved. Bring to a boil and stir for 10 minutes, or until the mixture is caramel colored. Remove from the heat and add the chocolate. Stir until smooth. Cut the brownies into squares and serve immediately with the sauce.