Ingredients

250 grams butter, melted
400 grams dark chocolate, chopped
½ cup brown sugar
½ cup caster sugar4 eggs
2 ½ cups plain flour
250 gram block Caramello chocolate, chopped
extra 200 grams dark chocolate, chopped
cocoa powder, to dust

Method

Preheat oven to 160ºC.

Grease a 19 x 30cm lamington pan. Line base and sides with baking paper, extending about 2cm above pan edges.

Place butter and chocolate in a large saucepan. Stir over a low heat until chocolate has melted. Remove from heat, stir in sugars. Cool at room temperature for 10 minutes.

Gradually beat in eggs using a wooden spoon or spatula. Stir in flour until well combined and then the Caramello and extra chocolate. Spoon mixture into prepared pan, smooth over top.

Cook for 30 minutes and then remove from oven (top of brownie should feel a little soft to touch and inside should still be moist.

Serve warm cut into squares or at room temperature. Dust cocoa powder.

Variations

Curmble ¼ of the slice into 2 litres of softened icecream. Freeze overnight or until firm. Scoop into balls to serve.