Salted caramel dessert topping is available in the dessert aisle of Coles supermarkets. Brownies can be made up to one week ahead. Store in an airtight container.
200g dark cooking chocolate, chopped
200g unsalted butter, chopped
1 cup caster sugar
3⁄4 cup plain flour
2 tblsps self-raising flour
2 tblsps cocoa
1⁄4 cup bottled salted caramel dessert topping
2 x 50g Crunchie chocolate bars, coarsely chopped
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 2cm above edges.
2 Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
3 Stir sugar into warm chocolate mixture. Cool for 15 minutes.
4 Whisk eggs, one at a time, into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
5 Drizzle caramel evenly over top. Sprinkle with chocolate bars.
6 Cook in a moderately slow oven (160C) for about 45 minutes, or until just firm to touch. Remove. Transfer pan to a wire rack to cool completely.
7 To serve, lift brownie out of pan. Cut into squares.