Adjust the oven rack to the middle position, pre-heat the oven to 320ºF (160ºC) and line an 8-inch (20 cm) square baking tin with parchment/baking paper. Tip: When lining the baking tin, make sure to leave enough overhang so that you can easily remove the finished brownies from the tin.

In a heat-proof bowl or jug (if using the microwave) or in a saucepan (if using the stovetop), mix together the sugar and Tilda rice milk, and heat them together until the sugar is fully dissolved – but not so much that the mixture starts boiling, evaporating or caramelising.At this point, you shouldn’t see any graininess from the sugar, it should all be fully dissolved. The mixture will change in colour and transparency from the original opaque milky-white to a light yellowish liquid that’s more see-through. Allow the syrup to cool until warm.

In a separate heat-proof bowl above a pot of simmering water or in the microwave, melt together the chocolate and vegan butter. Set aside to cool until warm.

Pour the warm sugar syrup into the warm chocolate mixture, and whisk well until combined.

Sift in the flour, cocoa powder and salt. Whisk well until you get a smooth, glossy, runny brownie batter.

Pour the batter into the lined baking tin and smooth out the top.

Bake in the pre-heated oven at 320ºF (160ºC) for about 35-38 minutes, or until an inserted toothpick comes out with some half-baked batter and moist crumbs attached.

Optional extra step: It’s very likely that your baked brownies will have a slightly raised edge with a somewhat sunken centre. That’s to be expected and perfectly okay! As an optional additional step that will make the layers in the assembled caramel brownies extra neat, you can compress the raised brownie edges while the brownies are still hot from the oven with a small offset spatula or the back of a spoon.

Let the brownies cool completely to room temperature in the baking tin.

In a heat-proof bowl or jug (if using the microwave) or in a saucepan (if using the stovetop), heat the vegan cream alternative and half of the vegan butter together until hot and all the butter has melted. Set aside until needed, making sure that the mixture stays warm.

In another saucepan, combine the sugar and golden syrup, and cook over medium-high heat with frequent stirring until the mixture reaches 295ºF (145ºC).

Remove from heat, pour in the cream mixture and stir well until combined.

Return to the heat and cook with constant stirring until the mixture reaches 230-240ºF (110-116ºC). Immediately remove from heat and stir in the remaining butter and salt.Tip: You can tweak the texture of your caramel by controlling its temperature. The lower end of 230ºF (110ºC) will give you a softer, gooier caramel that will very slightly ooze out of your brownies. The higher end of 240ºF (116ºC) will give you a firmer, chewier caramel that will hold its shape better, but you might not get a very dramatic caramel pull when you eat it. Either option will end up delicious.

Allow the caramel to cool to 165ºF (75ºC) before pouring it over the cooled brownie layer. Use a small offset spatula or the back of a spoon to smooth it out into an even layer.

Chill the caramel-topped brownies in the fridge for about 30 minutes or until the caramel is firm to the touch.

In a heat-proof bowl (if using the microwave) or in a saucepan (if making it on the stovetop), combine the vegan butter and Tilda rice milk. Heat the mixture until hot and the butter has fully melted.

Add the chocolate and allow to sit for 2-3 minutes.

Stir well until you get a smooth, luscious, glossy ganache. Don’t worry if it looks a bit split initially – just keep on stirring and it will come together and emulsify.

If you want a smooth finish on your ganache: Pour the ganache over the chilled caramel straight away and smooth it out into an even layer. As the ganache is fairly warm and runny at this point, it will settle into an even, smooth, glossy layer.

If you want to create swoops and swirls in your ganache: Chill the ganache in the fridge for about 10-15 minutes until it’s thickened up a bit. Then, pour it onto the chilled caramel layer and create swirls and swoops with a small offset spatula or the back of a spoon as extra decoration.

Chill the assembled brownies in the fridge for about 30 minutes or until the ganache is fully set.

Optional: Sprinkle the brownies with flaky sea salt.

I recommend cutting individual brownies as you go (that is, cut when you want to eat or serve them). Even when kept in the fridge, some of the caramel can ooze out a bit, so it’s better to adopt a “cut-as-you-go” approach to avoid a sticky, oozy situation.

To get neatly cut caramel brownies, use a sharp metal knife. Dip the knife into hot water for a few seconds and then wipe it dry. Cut while the knife is still hot, pressing it straight down while cutting – don’t use a sawing motion. Wipe the knife as clean as possible between slices.

The vegan salted caramel brownies keep well in the fridge in a closed air-tight container for up to 5 days.I like to enjoy them cold straight from the fridge (they’re extra chewy-fudgy that way), but you can also leave them out at room temperature for 10-15 minutes before serving.