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.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
Stir sugar into warm chocolate mixture. Cool for 15 minutes.
Whisk eggs, one at a time, into chocolate mixture. Add combined sifted ours and cocoa. Whisk until smooth. Pour into prepared pan. Spread evenly.
Drizzle caramel evenly over top. Sprinkle with chocolate bars.
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.
To serve, lift brownie out of pan. Cut into squares.
This recipe originally appeared on New Idea Food