Brownies with salted caramel and ganache

I was thinking lately which is my favourite combo with chocolate. There were so many things in my mind that I couldn't decide and I can say that I am still not sure. Anyway for sure I am a big fan of Salted caramel and chocolate. this bitter sweet flavour it is just a magic, in every bite my mouth totally dancing! 

Recipe

for the salted caramel:

• 1 1/8 cup sugar (225 gr.)
• 3 tbsp butter(40 gr.) (room temp.)
• 1/2 tsp flaky sea salt
• 1 cup double cream (200 ml.) (room temp.)

for the brownies:

• 1/2 cup unsalted butter (115 gr.)
• 2/3 cup dark chocolate (100 gr.)
• 1 cup caster sugar (200 gr.)
• 2 eggs
• 1 tsp vanilla
• 1 cup flour (100 gr.)
• 2/3 cup chocolate chips of your choice (100 gr.) (optional)

for the ganache:

• 1 cup dark chocolate (150 gr.)
• 1 1/8 cup cream (225 gr.)
• 1 1/2 tbsp honey 

Instructions

for the salted caramel:

• Add sugar to medium sauce pan over medium heat. Stir occasionally until sugar turned to a brown colour.
• Remove pan from heat and pour in half of the double cream. The mixture will start bubble so be careful and stir slowly. After the mixture settled ad the remaining cream, butter and flaky salt. 
• Bring the pan back to medium heat and stir for about 2-3 minutes. Make sure there is no any chunks and the mixture is smooth. 
• Pour the caramel into a glass jar and pop it in the fridge until cooled and firm. Ideally you can do this recipe couple of hours before making the brownie as it takes a while for the caramel to set.

For the brownies:

• Grease a 9×9-inch (23x23cm) baking pan with melted butter and line with parchment paper, leaving overhang on all sides
• In a heat proof bowl add the butter, chocolate and melt over double boiler. In a bowl of a standing mixer, beat eggs, sugar and vanilla on high speed for about 3 minutes or until pale.
• Add the melted chocolate/butter mixture and mix on low speed. Slowly add the flour and the chocolate chips. 
• Pour into the prepared baking pan, level out. Top with random dollops of caramel, about a tablespoon in size.
• Bake in a preheated oven at 180C for about 25-30 minutes. The brownie will look unbaked so don't leave it in the oven for longer. No one likes over baked brownies, right?
• When the brownies is done leave it on the kitchen bench to cool completely before we frost it.

For the ganache:

• In a microwave proof bowl, add the chocolate, cream, honey and melt carefully. Mix with a spatula until smooth. Leave the mixture in the fridge for a while until set and the texture is spreadable. 
• Spread the ganache over brownie, cut into pieces and enjoy! I call it heaven in every bite.