Choc-Caramel Brownies

Choc-Caramel Brownies

175g butter, chopped
200g dark chocolate, chopped
1 cup brown sugar, firmly packed
3 eggs, lightly beaten
1 2/3 cups plain flour
1 x 200g Jersey caramels, chopped
vanilla ice-cream to serve
extra cocoa powder for dusting
chocolate curls and extra Jersey caramels to decorate

Grease a 20cm x 30cm lamington pan; line base and two opposite sides with baking paper extending 5cm above the edge of pan.
Melt butter and chocolate in a heatproof bowl over a pan of simmering water. Stir in sugar, eggs, sifted flour and caramels; mix well. Pour mixture into pan.
Cook in a moderate oven, 180C, for about 30 minutes, or until firm to touch. Cool in a pan for 10 minutes; turn out onto a wire rack to cool.

To serve, cut brownies into rectangles; serve warm or cold with ice-cream. Dust with extra cocoa powder; decorate with chocolate curls and extra Jersey caramels.

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