Line an 8x10 inch brownie pan with foil or greaseproof and preheat the oven to 170˚C (conventional). You can also use a 9x9 inch square cake tin or a similar shaped baking dish if you don't have a brownie pan.

Cream the butter and sugar until light and fluffy then beat in the orange extract.

Whisk the eggs lightly together and beat into the creamed butter. Don't worry if it curdles a little.

Beat in the teff flour and potato starch.

Mix in the Terry's chocolate orange segments then mix in the melted and cooled dark chocolate. Scrape into your prepared tin and level the surface.

Pop the dulce de leche into a disposable piping bag or thick food bag and snip off a 5-7mm opening. Pipe thick-ish lines across the top of the brownie batter then use a blunt knife to "feather" the caramel through i.e. drag it up and down the tin through the lines of caramel, alternating direction as you go. Do watch the video!

Sprinkle with sea salt flakes if liked and bake for 28-30 minutes. They puff very well when baking and will be dry on top but a skewer inserted into the middle should only have a few damp crumbs clinging to it, not raw batter.

When baked, cool for at least 15 minutes in the tin before using the foil or greaseproof paper to remove them from the tin. Slice with your sharpest knife and clean it in between strokes.