Prep Time: 15 minutes
Cooking Time: 30
You will need a 30 x 20 cm baking tin
300g dark chocolate, chopped
300g caster sugar
1 teaspoon vanilla extract
160g plain flour
60g cocoa powder
1 tin carnation caramel
Preheat the oven 10 180C/250F/GM4. Line the baking tin with grease proof paper.
Melt the butter and dark chocolate in the microwave or in a bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. (the microwave is less faffy)
Remove the chocolate and butter when melted. Whisk in the sugar and then add the eggs and vanilla a bit at a time until all light and bubbly.
Sieve in the flour and cocoa powder and then fold it into the other mixture, trying to knock out as little air as possible.
Pour half of the mixture into the baking tin, then pour 3/4 of the tin of caramel on top of the brownie mix.
(At this point it is optional to add a sprinkle of sea salt flakes)
Pour over the remaining chocolate mixture an then pour on the remaining 1/4 of the caramel. I marbled the caramel into the mix, but just pouring it over is fine too. (see below)
Bake for 30 minutes. Don’t worry if it has a slight wobble it will continue to cook as it cools and will become fudgy.
Allow to cool completely then cut into squares.
BIG thank-you also to Demi who picked up my camera and took some photos X X X