1 Large vanilla pod, beans scraped out, or 1 teaspoon vanilla
200g salted butter
375g can of sweetened condensed milk
4 tablespoons golden syrup
Pre-heat the oven to 180C.
Melt the 200g butter for the caramel in a saucepan over low heat. When melted, add the condensed milk and the golden syrup. Keep stirring every now and then until it turns light golden brown and thickened, about 5 minutes. Keep an eye on it! Let it cool slightly. Feel free to add extra salt before cooling if it's not salty enough.
In a large bowl, add the melted butter and cocoa and stir to mix. Stir in the sugar.
Add eggs, one at a time. Add vanilla.
Stir in flour and the 1/4 teaspoon salt (be careful with this if you've used salted butter in the brownie mix, like I do. Don't go nuts!). Set bowl aside for a minute.
With a mixer (or by hand if you're tough!), mix together the softened cream cheese, the icing sugar, the vanilla bean or extract, and the egg until totally combined.
In a brownie/slice/lamington tin about 34x20cm, place a sheet of baking paper.
Add spoonfuls of brownie mix and cream cheese mix, leaving big holes for the salted caramel.
Spoon in the slightly cooled caramel and don't be shy! It will melt into the brownie as it bakes. Keep some aside for spooning over the top when it comes out of the oven, and also after it cools.
Bake in the oven for about 25-35 minutes, but check early - you DON'T want to overcook this. When testing for doneness, your skewer should come out with moist crumbs attached, not totally dry like a cake.
Let cool in tin and as it cools, spread over a thick layer of the leftover salted caramel.