Caramel Swirl Brownie

Preheat oven to 160C/140C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.

Place chocolate and butter in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until melted and smooth. Cool for 5 minutes.

Add sugar and egg, whisking to combine. Stir in flour and cocoa until combined. Add choc bits and sour cream. Stir to combine. Spread chocolate mixture into prepared pan. Dollop with caramel. Using a butter knife, swirl mixture to create a marbled effect.

Bake for 1 hour or until a skewer inserted into the centre of brownie comes out with moist crumbs clinging. Cool completely in pan. Serve cut into squares.