Ingredients
250g unsalted butter, chopped, plus extra melted, for greasing
1 cup dark chocolate pieces
1¼ cups white or wholemeal plain flour
¼ cup wheatgerm
½ tsp baking powder
1¼ cups sugar
4 free-range eggs, lightly beaten
2 tsp vanilla extract
20 Jersey caramels
2 Tbsp thickened cream or milk
½ cup pecans, toasted and chopped to serve (optional)
Method
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Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line a 22 x 32cm baking dish with foil, extending the foil over edges of pan. Lightly grease foil with melted butter.
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In a medium saucepan, heat butter and chocolate over low heat, stirring until melted and smooth. Cool for 5 minutes. In a small bowl, combine flour, wheatgerm and baking powder.
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Stir sugar into chocolate mixture. Whisk in eggs and vanilla. Add flour mixture, stirring. Spread into prepared pan, smoothing the top.
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Bake for 20-25 minutes until edges are dry and top is crackled and evenly set. Cool in pan on a wire rack.
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Microwave caramels and cream on medium for 1 minute until melted and smooth, stirring twice. Drizzle caramel over sliced brownies. Sprinkle with pecans, if desired, and serve. Store undrizzled brownies for up to 2 days at room temperature.
COOK'S TIP
Make yours gluten-free by using buckwheat flour instead of wholemeal flour and wheatgerm.
