We have a Winner! Joan McKenzie's Toffee, Macadamia & Caramel Fudge Bownie 

Step 1: Toffee Macadamia Praline
1 Cup Caster Sugar
130g Macadamia nuts
Roast the Macadamia nuts for 5-6 minutes in your oven at 170degrees till only just starting to colour. Tip on baking paper and chop half nuts to smallish pieces - ready to make praline when toffee has been made and set.

In a small heavy base frying pan gently melt the Caster sugar over a very low-heat till a light golden colour. Watch carefully. Milly's test kitchen tip: Swirl the pan rather than stirring with a spoon and use a wet pastry brush to push sugar back in the mix from the sides of the pan.

Pour this toffee mixture over the roasted and chopped nuts, coating most of them - but leave some uncoated with toffee. Set aside to use with caramel topping once brownie is made. (this will prevent crystals forming)

Step 2: Salted Caramel
100g Caster sugar
225ml Cream
50ml Glucose
25g Butter
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Maldon salt

In a small saucepan combine 125ml of the cream with the sugar, vanilla & glucose. Stir over low heat carefully. It will take about 5-6  or so minutes to start to thicken and turn pale golden colour. When it thickens take off the heat and add the remaining 100 mil cream and 25 g butter. 

Stir well after each addition. Then return to the heat and stir continually till it thickens again. Another five or so minutes. It will bubble gently. Watch like a hawk and don’t answer the phone or door! Leave in pot till ready to drop teaspoons full on top of brownie.

Step 3: When you have the above two elements ready make the base. I had everything ready to make brownie when the toffee and caramel were made. So quickly made the brownie mix while the toffee and caramel were still warm.

Milly's Skillet Brownie Recipe (only alteration being using 100g of dark chocolate & 100g of milk chocolate)

225g Butter
100g Whitakers 62% dark chocolate
100g Whitakers milk chocolate
450g Sugar (I have vanilla beans in my stored sugar to add wonderful flavour)
4 Eggs at room temperature
1Teaspoon vanilla
225g Plain flour
25g Cocoa

Set your oven to 170 Degrees. Double line a square tin 22cm with baking paper. I combined the butter and two chocolates over low heat till just melted. Then add the sugar then vanilla and stirred well. Then added one egg at a time combining well after each addition. I had combined the flour and cocoa together ready to stir in the chocolate/butter/sugar mix. Then stirred till combined and poured in to prepared tin.

The next step was to dot teaspoons of salted caramel on top of the brownie and used a skewer to gently prize open caramel and swirl. Then I added the macadamia praline pieces to the centre of the caramel and scattered a little bit on the top of the brownie. Next I poked some of the halved macadamia nuts in with the caramel and scattered some on the top of the brownie pushing them in slightly. I had some halved nuts and praline left over but that didn’t last long. It was so yum.

I covered the tin loosely with a sheet of baking paper to stop the nuts burning and baked at 170* I baked it for an extra 10 minutes. Probably because I kept opening the oven to check the nuts weren’t burning.