Nadiya's bake-ahead brownies recipe
 Everyone needs a great brownie in their bag of tricks – nothing fancy, just a simple brownie base. However, this brownie has a simple white chocolate and salted caramel topping that takes it to a whole other level. 250g/9oz salted butter, plus extra for greasing250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs280g/10oz caster sugar130g/4¾oz plain flour20g/¾oz cocoa powder 250g/9oz salted butter, plus extra for greasing 250g/9oz dark chocolate, minimum 70% cocoa solids, broken up or roughly chopped 4 free-range eggs 280g/10oz caster sugar 130g/4¾oz plain flour 20g/¾oz cocoa powder 100g/3½oz tinned caramel (or dulce de leche)100g/3½oz white chocolate, finely choppedpinch sea salt flakes 100g/3½oz tinned caramel (or dulce de leche) 100g/3½oz white chocolate, finely chopped pinch sea salt flakes Method Lightly grease and line a 23cm/9in square cake tin.Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6.Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes.Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Lightly grease and line a 23cm/9in square cake tin. Lightly grease and line a 23cm/9in square cake tin. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Melt the butter and chocolate in a saucepan, then take off the heat and leave to cool completely. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Once the chocolate mixture is cool, put the eggs and sugar in a large bowl and whisk until the mixture is really light in colour and very fluffy. Add the chocolate mixture and stir to combine. Add the chocolate mixture and stir to combine. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Sift in the plain flour and cocoa powder and mix to a thick batter. Pour into the tin and level off. Chill in the fridge for 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Drizzle the caramel over the brownie mixture in random blobs and then sprinkle over the chocolate and salt. Bake for 30 minutes. Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Leave to cool in the tin completely. If you can bear to, chill in the fridge overnight. Chop into 12 squares and revel in your efforts! Recipe tips These brownies freeze so well. Wrap them individually and pop into the freezer, then thaw out and enjoy as you would normally. You can even microwave them for 30 seconds and then serve with a scoop of vanilla ice cream for a dream dessert.