Start by making the reduction: pour 250 ml (1 cup) apple juice or apple cider (alcohol-free if you prefer) into a saucepan. Simmer on low until it reduces to about 80 ml (⅓ cup) and has a slightly syrupy texture. Let it cool.

Slice the apples very thinly and toss them in a little lemon juice so they don’t brown.

In a large bowl, melt 2 tbsp butter with 2 tbsp sugar. Add the apple slices and mix gently until coated. Microwave for about 2 minutes to soften them — they should bend easily without breaking. Set aside.

Melt the butter and dark chocolate together (over a double boiler or in the microwave) and stir until smooth.

Whisk in both sugars, then add the eggs one at a time along with the vanilla. Mix with a hand whisk for about 30 seconds after each addition. (No mixer — we don’t want cakey brownies!)

Stir in the cooled apple cider reduction.

Sift in the flour, cocoa powder, pumpkin spice, and salt. Gently fold until just combined.

Pour the batter into a parchment-lined pan and smooth the top.

Arrange the softened apple slices on top in a rose-like pattern, gently pressing them into the batter.

Bake at 175 °C / 350 °F for 25–30 minutes, until the center is set but still slightly fudgy.

Once cooled, drizzle lightly with cinnamon-spiked caramel sauce for extra drama.