Method

Pre-heat oven to 170°C fan.

Place butter & sugar then beat to light & fluffy with either a food mixer or a electric hand mixer, then add eggs & vanilla mix in, with a little of the flour, then fold the rest in with a silicon spatula or slowly with mixer to form a smooth batter.

Tip batter into a greased non-stick brownie baking tray, & cook for 12 to 15 minutes or until golden brown on top.

In the meantime make the sauce by putting sugar into a saucepan over a med heat to melt to light brown DO not stir as it melts just flick pan to move sugar around now & then, when light brown take off the heat & allow to cool a little then add the cream then stir in, then the butter & salt put back on the heat & bring to a simmer stirring for 2 minutes.

When bake is done pour 2/3rds of the caramel sauce over the bake, then set aside to soak in, then rest serve with the cake/biscuit when eaten.