• 4 ready-made chocolate brownies
  • 4 scoops of vanilla ice cream
  • 100 g (3½ oz) unsalted butter
  • 75 g (3 oz) soft brown sugar
  • 75 ml (3 fl oz) golden syrup
  • 1 teaspoon vanilla extract
  • 150 ml (¼ pint) double cream
  • ½ teaspoon coarse sea salt

Make the sauce by placing the butter, sugar, golden syrup and vanilla in a saucepan. Bring to the boil over a medium heat, stirring continuously.

Add the cream and salt and boil for 5 minutes, stirring occasionally, until thickened. Remove from the heat and transfer to a jug.

Divide the chocolate brownies between 4 bowls and top each with a scoop of ice cream. Pour over the salted caramel sauce and serve immediately.

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