Preheat the oven to 350°F (180°C). Butter and line an 8x8 square cake pan and set aside.

In a large bowl, combine the sugar, water, and chocolate. In the microwave or over a bain-marie heat this mixture gently until the chocolate has melted, roughly 2-3 minutes. Allow this mix to cool slightly.

Into the cooled chocolate mixture whisk in the eggs, oil, and vanilla extract.

Next, sift in the flour, cocoa powder, baking powder, and salt.

Mix this batter until just combined and there are no streaks of flour.

Into the batter swirl in 1/4 cup of My Signature Salted Caramel Sauce .

Pour the batter into your prepared cake pan and finish by swirling in the remaining 1/4 cup of My Signature Salted Caramel Sauce on top and sprinkle over the sea salt.

Bake for roughly 55-65 minutes. Bake the brownies a little under so that they remain fudgy on the inside.

Once baked allow to cool in the pan before cutting them. Enjoy warm with vanilla ice-cream and even more caramel sauce on top if you want.

Cover and store at room temperature for up to 4 days. They can also be frozen for up to 4 weeks.