Salted caramel chocolate brownies

I made these for a night in with friends to which we all had to bring nice cheeses and cold meats, and of course lots of wine. These were amazing served warm with vanilla ice cream, when the salted caramel centre oozes out of the brownies - but I discovered they are almost better the next day somehow (or it could be that they're just the right combination of saltiness and chocolateyness to be a perfect hangover cure!)  They were extra easy to make because I cheated and used a tin of Carnation caramel rather than making my own - although if you want to, a recipe for homemade salted caramel is included in this post for my salted caramel chocolate tart.

Ingredients
8 oz butter
11 oz dark chocolate, choppped
3 oz brown sugar
10 oz caster sugar
5 eggs
7 oz self-raising flour
1 tsp baking powder
2 tbsp cocoa
1 tin Carnation caramel
1 tsp sea salt

For the glaze
1 tbsp Carnation caramel
1 tbsp cocoa
1 tbsp Kahlua
1 tbsp icing sugar
Pinch of sea salt

Method 

1. Preheat the oven to 170°C. Grease and line a 9 x 13 inch brownie tin.
2. Place a large heat-proof bowl over a pan of barely simmering water and melt the chocolate and butter, stirring gently.
3. Remove from the heat and whisk in the sugars.
4. Add the eggs one at a time, mixing well with each addition.
5. Sift in the flour, baking powder and cocoa, and beat until the batter is smooth and thick.
6. Spread half the batter into the prepared tin.
7. Drizzle over the caramel (reserving a spoonful for the glaze) and scatter with sea salt.
8. Cover with the remaining batter and bake for 30-40 minutes.
9. Meanwhile, make the glaze: add the cocoa, Kahlua, icing suagr and sea salt to the remaining caramel and stir well until smooth.
10. Remove the brownies from the oven and leave to cool in the tin.  
11. Once cool, pour the glaze into a small sandwich bag, snip the end, and drizzle the glaze over the brownies.
12. Cut into squares to serve.