by Sofia C., Frantic in the Kitchen


  • 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


  • 1.

    Pre-heat oven to 180 degrees celsius/ 160 degrees fan forced. Grease an 18 cm x 28 cm rectangular slice pan.

  • 2.

    Line base and sides with baking paper allowing a 2 cm overhang.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Spread mixture into prepared pan. Bake 20 minutes or until tops are firm to touch.

  • 6.

    Set aside to cool completely. Using a 5 cm heart shaped cutter cut brownie shapes. Serve with dusted cocoa.

Nutritional information

Nutritional analysis per serving (3 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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