90g packet sugar free chewy caramels chopped into thirds
180g 70% dark chocolate, chopped
150 g butter, chopped
2 tablespoon Natvia
2 tablespoon Fangks Drinking Chocolate mix
2 eggs, lightly beaten
1 1/4 cups plain flour
2 tablespoon cocoa
200g sugar free chocolate of your choice

90 g packet sugar free chewy caramels chopped into thirds 180 g 70% dark chocolate, chopped 150 g butter, chopped 2 tablespoon Natvia 2 tablespoon Fangks Drinking Chocolate mix 2 eggs, lightly beaten 1 1/4 cups plain flour 2 tablespoon cocoa 200 g sugar free chocolate of your choice

Pre-heat oven to 180 degrees celsius/ 160 degrees fan forced. Grease an 18 cm x 28 cm rectangular slice pan.
Line base and sides with baking paper allowing a 2 cm overhang.
Place butter and dark chocolate in medium saucepan over low heat. Cook, stirring until smooth. Remove from heat and stir in Natvia and Fangks Drinking Chocolate. Set aside for 5 minutes.
Lightly beat eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in chopped chewy caramels and sugar free chocolate.
Spread mixture into prepared pan. Bake 20 minutes or until tops are firm to touch.
Set aside to cool completely. Using a 5 cm heart shaped cutter cut brownie shapes. Serve with dusted cocoa.