Ingredients
- 300g butter
- ¾ cup dark cocoa
- 2 ½ cup brown sugar
- 3 large eggs
- 1 ½ cups flour
250g Block Whittaker’s Bundaberg Ginger Caramel Chocolate
Method
- Preheat oven to 160°C fan bake.
- Grease and a line a baking tine (we used a 20cm x 30cm tin)
- Melt the butter and cocoa. Once melted, add the brown sugar.
- Quickly beat in the eggs one at a time.
- Mix in the flour and pour into the tin.
- Chop up the Ginger Caramel block carefully in to individual squares (as to ensure the caramel remains encased in each square). Push each square into the brownie, so that the brownie batter covers each.
- Bake for ~30 minutes or until firm around the edges.
- When cool, cut into squares.
