Spoon half of the brownie mixture into the baking tin, spreading it out into an even layer.
Take the caramel out of the fridge and spoon it on top of the brownie layer, leaving a 1 inch gap around the edge.
Spoon the remaining brownie mixture over the caramel and gently spread it out to conceal the caramel.
Bake the brownies for 18-20 minutes until the top is no longer shiny and the edges have started to crack.
Leave to cool completely in the baking tin for at least 4 hours or overnight for best results. If you’re short on time, you can speed this up by putting the brownies in the fridge for two hours.