Ingredients

The following ingredients have 8 Servings
  • 190 g store-bought soft caramels (Werthers work best)
  • 1 ½ tablespoons thickened (heavy) cream ((notes, 6 tsp))
  • 85  g  unsalted butter ((¾ stick) )
  • 75 g  dark (70%) chocolate, roughly chopped
  • ⅔ cup granulated white sugar
  • ¼ cup packed light brown sugar
  • 2  large eggs, room temp
  • 98 g  plain (all-purp) flour ((¾ cup) )
  • 33 g  dutch processed cocoa ((notes, ⅓ cup))
  • ¼ teaspoon  salt

Instruction

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8x8 inch square baking tin with baking paper.
  • Over low heat and stirring constantly, melt together the caramels and cream in a saucepan until smooth. Set aside
  • Place the butter and chocolate in a heat proof bowl and microwave for 30 seconds at a time, stirring between each until melted and smooth. Set aside.
  • Place both sugars and the eggs in a large bowl. Whisk with a handheld mixer for around 1-2 minutes until light and fluffy (or in a stand mixer with paddle attachment for 3-5 minutes)
  • Add the melted chocolate and butter and stir through with a spatula.
  • Sift over the plain flour, cocoa and salt and stir through with a spatula until just combined.
  • Pour half the mixture into the prepared tin and make a few dents with a spoon (where the caramel can pool).
  • Drizzle the caramel all over letting it pool in the dents (if it's no longer runny, heat it very slightly until it is).
  • Drop spoonfuls of the remaining half of the brownie mixture all over (it's hard to spread so dropping it randomly is easiethen just lightly spread to cover the caramel.
  • Bake for around 24 minutes or until a toothpick comes out with some sticky crumbs on it (see notes).