For these brownies, I used three types of chocolate- there is melted dark in the batter base, and white and milk chunks throughout. In order to incorporate some caramel, I used Cadbury's Dairy Milk Caramel chocolate, but you could use any chocolate bar that has runny caramel within. Another way would be to marble the batter with some plain caramel. All in all, a pretty chocolatey brownie.
(under an hour post-bake)
These did remain nicely gooey post-bake, but by the next day, they had firmed up considerably (though not too much)- I usually prefer the brownies the day after the bake, and if you're worried about a lack of solidity, it'll definitely be there after those hours out of the oven.
I found the base for this recipe on Mr. P's blog- originally from Martha Stewart, and adapted it slightly. Of course you could omit the chocolate/chocolate caramel chunks for some plain brownies, or add whatever you like in your brownies (dried fruit/nuts/chocolate/caramel/frosting etc.).
Triple Chocolate Caramel Brownies
Makes 16 5cm squares
75g dark chocolate
200g caster sugar
30g cocoa powder
½tsp vanilla extract
75g white chocolate, chopped into small chunks
100g milk chocolate, chopped into small chunks
100g caramel-filled milk chocolate, chopped into small chunks
1. Preheat the oven to 170C/325F/gas 3, and grease and line a baking 20cm square tin.
2. Melt the butter and dark chocolate over a low heat in a saucepan, add the vanilla extract and cool.
3. Sift the flour and cocoa powder into a large bowl and add the caster sugar and salt. Break in the egg and pour in the melted chocolate mixture and beat until well-combined. Fold in the white and milk chocolate chunks.
4. Pour the brownie batter into the prepared tin and stud it evenly with the chocolate caramel pieces. Bake for about 30 minutes, or until a skewer comes out from the centre mostly clean, but the brownie retains some squidge. Leave to cool on a wire rack before removing from the tin and peeling off the greaseproof paper. Slice the brownie into squares.