170g butter
180g dark chocolate, chopped
150g castor sugar
3 eggs

1 tsp vanilla

¾ cup cake flour
4 Tbs instant espresso powder
1 tsp salt

150g shortbread biscuits

6 Tbs tinned caramel (caramel treat)

Preheat the oven to 180C.

Line a square baking tin.

In a bowl, combine butter and chocolate, then melt gently.

Beat together castor sugar, eggs and vanilla until light and thickened.

Mix in chocolate mixture.

Mix together flour, espresso powder and salt then fold into the wet ingredients.

Roughly break up the biscuits, then add to the brownie mix.

Transfer the mixture into the prepared tin then dollop the caramel on top. Using a knife, swirl the caramel in the tin.

Bake in the oven for 30 minutes, or until the top starts to crack but the centre remains gooey.

Remove from the oven and leave to cool completely in the tin.

Once cool, cut into 9 squares.