Is there a more classic chocolate brownie flavour than filled with caramel? Your caramel chocolate brownie can be salted or not, but it is guaranteed to be delicious.
Bring your ingredients to room temperature, line your brownie tray and preheat oven to 170c.
Melt the butter and chocolate – either in a bain marie or in a bowl over some barely simmering water. set aside to cool for five minutes.
In a food processor, mix the sugar, eggs, yoghurt until light and fluffy. Add the cooled chocolate and butter and mix again. Add the flour and baking powder and pulse until just mixed.
The mixture needs to be a dropping consistency so judge how much of the milk to add. Do it little by little and pulse for one last mix.
Pour half the mixture into your prepared tray. Smooth the mix then dot caramel all over it. I use two teaspoons, dipped in hot water if the sauce is very thick. You could put in an icing bag. However is easiest for you. I generally use about 100-130g in total.
Pour the remaining mixture over the top and smooth. Push the Rolo chocolates into the mix gently, so that the tops are still just sticking out.
Cook for 35-45 minutes until just cooked. Cool in the tray for 10-15 minutes then carefully move to a cooling rack until fully cooled. Cut into 12 generous or 24 bite-sized pieces.
Feel free to drizzle with more caramel sauce before serving, or serve as is. Either way, enjoy!
My brownie tray is approx. 27cm x 18cm.