Salty, sweet, chewy and chocolatey—these squares of sticky goodness are easy to make and form the best brownie edges you will ever bite into. Enjoy them alone or warmed and topped with an oozy scoop of your favourite ice cream. Oh, and just try not to eat the whole pan at once…
4oz unsweetened chocolate (99+% cacao)
3/4 cup butter
2 cups sugar
1 tsp vanilla extract
2 tsp salt, divided
3 large eggs
1 cup flour
6oz semi-sweet chocolate chunks
14oz caramels, unwrapped
1/4 cup heavy cream
Preheat oven to 350°F. Line 13 x 9 pan with foil and grease with cooking spray or butter.
Place chocolate and butter in microwaveable bowl.
Heat on HIGH for 1 ó minutes, stirring occasionally until melted. Stir in sugar, vanilla and 1 teaspoon of salt. Beat in eggs one at a time. Stir in flour and chocolate chunks.
Pour half batter mixture into pan and smooth with a spatula. Bake for 20 mins.
Meanwhile, place caramels, heavy cream and remaining teaspoon of salt into a microwaveable bowl. Heat for 1 minute on HIGH or until caramels start to melt. Stir until smooth.
Remove brownie batter from oven and pour caramel mixture over top. Smooth with a spatula. Spoon over remaining batter and smooth with a spatula.
Bake for a further 30 mins or until just set. Do not over bake. Sprinkle a little salt on top of brownies.
Allow to cool before cutting into squares. Serve with vanilla or espresso ice cream.
Prep Time 30 minutes
Makes 24 brownies