Crunchy Caramel topped Brownies

Be warned once you have one you will want more of these crunchy caramel topped chocolate brownies.

Ingredients
185g Dark Chocolate (I like Green and Blacks 70%)
185g Butter
85g Plain Flour
40g Coco Powder
3 Large Eggs
225g Golden Caster Sugar
150g Granulated Sugar
Water

Method
1) Preheat the oven to gas mark 4 and grease a 20cm square tin. In a heatproof bowl over a pan of simmering water melt the Dark Chocolate and Butter. Once melted take off the heat and leave to cool for about 15 minutes.
2) Sieve the flower an coco powder into the chocolate and butter mix and combine.
3) In a separate bowl whisk together the Golden Caster Sugar and 3 eggs. Then fold into the Chocolate mixture and mix.
4) Bake in the oven for about 30minutes until it no longer wobbles when you shake it. At this point remove from the oven and leave to cool in the tin.
5) Once the brownie is cooled remove from the tin and leave to cool further on a drying rack. At this point place the granulated sugar into a bowl and cover in warm water. Let the sugar dissolve into the water before heating. Heat until the sugar and water mixture turns golden brown and smells like caramel. At this point remove from the heat and place the sauce pan in a bowl of cool water to prevent further cooking for just a few seconds. Using a fork flick the caramel over the top of the brownies and leave to set.
6) Cut the brownies into 16 separate squares and enjoy!