This is the kind of recipe that doesn’t need much of an explanation.

Generally, most brownies are a MELT and MIX kind of affair. They are a great start for young keen bakers wanting to learn the basics of measuring, melting and mixing. A basic brownie recipe was one of the first things I showed my eldest son.

Very easy to over cook, it’s always best to set your timer for just under and test to see the brownie is still a little ‘fudgy’ on the inside. There’s nothing worse than an over cooked brownie.

Stating the obvious, there is absolutely nothing good or nutritious about this recipe.

They just taste delicious and are a sure fire way to my boys hearts. The jersey caramels melt a little during cooking and then as the brownie cools, the caramel re-sets, swirled through the brownie with a thick chewy consistency.

Ingredients

175gm unsalted butter, chopped

200gm good quality dark chocolate, chopped (if you use cheap cooking chocolate, you can tell!)

1 cup brown sugar

3 eggs

1 2/3 cups plain flour

200gm jersey caramels, chopped in half

Method

Preheat oven to 180 degrees celsius, (160 degrees fan forced).

Line a slice tin with baking paper, with some extending over the edge so you can lift the brownie out easily.

Melt the butter and chocolate together in the microwave. Do this in 1 minute bursts, stirring in between each minute. Be careful not to burn it at this stage. Cool slightly.

Stir in the remaining ingredients and mix well.

Pour into the pan and cook for 30 minutes, but as every oven is different, check it with 5 minutes to go, in case it’s over cooking. The top should be quite hard and set, but if you inserted a skewer, it would come out with a few moist crumbs clinging to it.

Cool in pan before lifting out and cutting into squares.

This will last for a week in an airtight container in the fridge.

It’s never lasted a week in this house.