Seriously good brownies....with caramello chocolate

There is something wonderfully tempting about a gooey, chocolately brownie. They are not the most attractive of baked goods, and are definitely not neat and pretty like a cupcake. But seriously.... to me at least, the gooier the brownie looks, the better. The brownies have a lovely shiny top due to heating of the sugar/butter mixture for a second time (and ultimately dissolving more of the sugar).

These are good just the way they are, but also easily adaptable. Add-ins are only limited by your imagination.

This recipe is adapted from Beantown Baker, but originally came from a US flour company.

Ingredients:

1 cup unsalted butter
2 cups white sugar

1/4 cup brown sugar
4 large eggs
1 1/4 cups cocoa
Sprinkle of salt
1 tsp baking powder
1 tbsp vanilla bean paste
1 1/2 cups plain flour

1/2 cup dark chocolate pieces

1/2 cup milk chocolate pieces

1 cup caramel chocolate pieces

Method:

Preheat the oven to 176 degrees C. Grease and line a 22cm x 33 baking pan (approx).

Melt the butter in a small saucepan over low heat. Remove from the heat and mix in the sugar until combined. Return the pan to the heat just until the mixture is hot, but you don't want it to bubble. Stir continuously - it should look lovely and glossy.

Pop the butter/sugar mixture to a large mixing bowl. Add the cocoa, salt, baking powder and vanilla. Add in the eggs, mixing until smooth.

Mix in the flour and chocolate, stirring until combined. Be careful not to over mix.

Pour the batter into the prepared pan and bake for approx 25-30 minutes, until the brownie edges are set and firm but the centre is still a little gooey (not uncooked though!).

Remove from the oven and allow to cool in the pan for 10 to 15 minutes.  Carefully remove from pan and allow to cool further. If you can resist, leave to cool completely for easier cutting.