Honeycomb & Sea-Salt Chocolate Brownies

Grease and line a 30cm x 20cm tin with baking paper and preheat oven to 160u0b0C.
Melt your butter in the pan and then add the chocolate. Heat low and slow, stirring as it melts until there are only just a few blobs of chocolate in the mix. Turn off the heat and continue gently stirring as the residual heat finishes the melting and you're left with a lovely and luscious pot of silky chocolate. Set aside and allow to cool slightly.
Pour mixture into the prepared tin.
Take your honeycomb chocolate bar, still in the wrapped, and bash it a few times with a rolling pin to crush the contents.
Sprinkle the honeycomb crumble like gold-dust over the brownie mix. Take a knife and marble the honeycomb into the brownie batter so some bits are in the middle of the mix but you still have a lovely dusting over the top.
Sprinkle with a good pinch of sea-salt flakes and pop in the oven. Check if it's ready at 30 mins and then in 5 minute intervals after that by sticking a knife into the centre of the pan (you want the gooey chocolate inside to still cling to your knife so there are some streaks of batter on the blade, revealing a soft centre).
Leave to rest to allow the mix to come together as it cools, leaving you with a chewy and decadently moist centre that makes a truly great brownie.
Cut into 16 pieces and serve with a cup of tea.