Jersey Fudge Brownies with Salted Caramel

**Brownie Instructions:**

Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.

In a heatproof bowl set over a pan of simmering water (double boiler), melt the butter and dark chocolate together, stirring occasionally until smooth. Remove from heat and let cool slightly.

Stir in the mashed Jersey Royal potato until well combined.

In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the Jersey milk and vanilla extract.

Gradually add the melted chocolate mixture to the egg mixture, stirring until just combined.

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake.

Let cool completely in the pan before cutting into squares.

**Salted Caramel Sauce Instructions:**

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heat-resistant spatula. The sugar will melt, clump, then melt again into a golden amber liquid.

Once the sugar is completely melted and amber in color, remove from heat and immediately whisk in the butter. Be careful, as the mixture will bubble vigorously.

Slowly pour in the heavy cream, whisking constantly until smooth. Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly, until the caramel is smooth and glossy.

Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly before drizzling over the brownies.

Serve the brownies with a generous drizzle of salted caramel sauce. Optionally top with fresh seasonal Jersey berries like strawberries or raspberries.