- 8 tbsp butter
- 75 g Purdys' Classic Dark Chocolate, chopped
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/2 tsp vanilla
- 3/4 cup almonds, chopped
- 1/4 cup roasted cocoa nibs (optional)
- 1/4 cup flour
- 1/4 tsp salt
- 10 pieces Himalayan Pink Salt Caramels, (milk or dark)
- 30 ml whipping cream
- Preheat oven to 320°F.
- Line an 8 inch square pan with a large rectangle of foil, leaving an overhang over the rim of the pan.
- Grease pan foil with butter or nonstick spray.
- Melt the Himalayan Pink Salt Caramels on low heat, adding whipping cream and stirring.
- Put aside once fully melted.
- In a medium saucepan set over very low heat, melt butter and dark chocolate, stirring frequently until the chocolate is melted and smooth.
- Remove from heat and stir in sugar, eggs and vanilla extract.
- Stir in nuts and cocoa nibs (optional), then add flour and salt.
- Scrape half of batter into prepared pan then drizzle melted caramels over batter.
- Pour remainder of batter over caramels and bake for 30 minutes or until brownies feel just-set in centre of pan.
- Remove from oven and cool.
- Once cool, lift brownies out of pan using foil overhang and cut into squares.
