Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and Marmalade; A Bittersweet Cookbook.
Make the brownies, honeycomb and sauce up to 2 days ahead. Store the brownies and honeycomb at room temperature. The (uncut) brownies can also be frozen. Chill the sauce, but bring to room temperature before using.