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)
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.
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.
Stir sugar into chocolate mixture. Whisk in eggs and vanilla. Add flour mixture, stirring. Spread into prepared pan, smoothing the top.
Bake for 20-25 minutes until edges are dry and top is crackled and evenly set. Cool in pan on a wire rack.
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.
Make yours gluten-free by using buckwheat flour instead of wholemeal flour and wheatgerm.