These brownies are super quick and easy to make, so why not double the quantity and freeze a batch?
2 x 200g bags jersey caramels
400g dark chocolate
125g unsalted butter, chopped
⅔ cup caster sugar
1 tsp vanilla extract
3 eggs, whisked
1 cup plain flour
½ cup self-raising flour
300ml pure cream
1 tbsp icing sugar, sifted
1 Preheat oven to 160C. Grease and line a 20cm square cake pan with baking paper. Remove white centre from jersey caramels and dice. Discard white pieces. Finely chop 100g of the chocolate and set aside. Break remaining 300g of the chocolate into pieces and put in a non-stick saucepan with butter over medium-low heat. Stir until chocolate and butter have melted and a smooth mixture forms. Remove from heat. Add sugar and vanilla. Stir eggs into chocolate mixture. Sift plain flour and self-raising flour over chocolate mixture and stir until well combined. Add reserved 100g chocolate. Add half of the chopped jersey caramels. Stir until well combined. Spoon into prepared pan and smooth top.
2 Bake for 35–40 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging to it. Stand in pan until cold.
3 To make caramel sauce, combine remaining jersey caramels and cream in a non-stick saucepan over low heat. Stir constantly until caramels melt and a rich, smooth sauce forms.
4 Cut brownies and serve with sprinkled icing sugar and caramel sauce.