150g(1 cup minus 1 tbsp) good quality dark chocolate
185g(3/4 cup + 1 tsp) unsalted butter
3large eggs
275g(1 1/4 cups + 2 tbsp) golden caster sugar
50gplain (all-purpose) flour
40g(1/3 cup) cocoa powder
½tspbaking powder
60g(2/3 cup) ground almonds
170g(1 cup) frozen Cadbury's Caramel from a 200g bar24 chunks from a 28 chunk bar
Instructions
Preheat the oven to 180C/350F (fan) and line a baking tray that's approx. 20cm x 30cm and 3cm deep with baking parchment. Leave a little of the parchment overhanging the tray to make it easier to get the brownie out later.
Melt the dark chocolate and butter together in a bowl over a pan of simmering water (make sure the bowl isn't touching the water though). Or alternatively melt the chocolate in the microwave in 30 second increments, giving it a stir each 30 seconds. Then add the butter for the last 30 seconds to melt. Stir and leave to cool slightly.
150 g (1 cup minus 1 tbsp) good quality dark chocolate, 185 g (3/4 cup + 1 tsp) unsalted butter
Whisk the eggs and sugar on medium until thick and creamy in a large bowl using a mixer or hand whisk. The mixture should leave a trail that sinks after a second or two when you lift the whisk.
3 large eggs, 275 g (1 1/4 cups + 2 tbsp) golden caster sugar
Slowly whisk again, and pour the melted chocolate butter in. Pour it at the side of the bowl in a thin stream, whisking all the time, so that the eggs don't scramble with the warm chocolate.
When the chocolate is thoroughly mixed in, sieve the flour, cocoa powder and baking powder over the mixture, and then add the ground almonds. Fold into the mix gently, in a figure of eight. This will help to keep the air in.
50 g plain (all-purpose) flour, 40 g (1/3 cup) cocoa powder, 1/2 tsp baking powder, 60 g (2/3 cup) ground almonds
Pour the mixture into your baking tray, and use a palette knife to ensure it goes all the way to the edges.
Take the caramel bar out of the freezer and break into pieces. Distribute the pieces on top of the brownie mix evenly, so there is 1 piece per portion of brownie. Push the caramel into the mixture slightly and place the tray in the oven.
170 g (1 cup) frozen Cadbury's Caramel from a 200g bar
Cook for 25 minutes.
Take out of the oven and leave to cool in the tray. Lift the brownie out of the tray using the baking parchment and place on a chopping board. Use a sharp knife to slice the brownie into portions. It will crumble slightly when you cut it, but it crumbles less, the longer you leave it to cool.