Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Line a 20 cm x 20 cm square baking tray with grease proof paper Note 5
Prep your caramel by separating them into 2 batches. For 1 batch, cut them into halves and halves again. For the other batch, cut only in half.
Prep your caramel chocolate by breaking the block into individual pieces
In a mixing bowl add your flour, cocoa powder and sugar
In a heatproof bowl add butter and chocolate. Melt in the microwave on high for 1 minute. Remove and stir, repeat for another 30 seconds and stir again.
Add vanilla essence to your melted chocolate mix
Pour wet ingredients into bowl of dry ingredients
Add eggs (Note 9)
Stir to combine wet and dry ingredients till well mixed together
Add the caramel quarters, stir till folded in
Add chocolate caramel pieces stir till folded in (Note 7)
Tip the brownie batter into your baking dish and use the back of a soup spoon to push the mix into the corners. You want it to be spread out and cover all of the visible paper underneath
Push the caramel halves into the brownie batter (Note 8)
Place baking dish in the oven and bake brownies for 30 minutes
Remove from oven and wait till fully cooled before cutting (see tips above for cutting using a hot knife)