200g dark cooking chocolate, broken into pieces
200g unsalted butter, chopped
1 cup caster sugar
1 teaspoon vanilla extract
¾ cup plain flour
2 tablespoons self-raising flour
2 tablespoons cocoa powder
225g packet Jersey caramels, quartered
1½ cups salted pretzel twists (60g)
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine chocolate and butter in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from pan.
Stir sugar and vanilla into warm chocolate mixture. Cool for 15 minutes.
One at a time, whisk eggs into chocolate mixture. Add combined sifted flours and cocoa. Whisk until smooth. Stir in half the caramels. Pour into prepared pan. Spread evenly.
Sprinkle pretzels and remaining caramels over top of brownie mixture.
Cook in a moderately slow oven (160C) for about 40 minutes, or until mixture is just firm to touch in the centre. Remove. Cool completely in pan.
To serve, lift brownie out of pan. Cut into pieces.
TIP! Jersey caramels are available most major supermarkets. Replace with any soft and chewy caramels. Brownies can be made up to one week ahead. Store in airtight container in a cool place. Refrigerate in hot weather.