8 T. (1 stick) unsalted butter, cut into pieces, plus additional for the pan

4 oz. unsweetened chocolate, chopped

1 C. all-purpose flour

1/2 t. baking powder

1/2 t. salt

2 large eggs

1 1/4 C. granulated sugar

1 t. vanilla extract

16 small chocolate covered caramels or 16 pieces of Rolo candy (3.8-ounce package), halved

Preheat the oven to 325° F. Line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan. Lightly butter the paper or foil.

In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and unsweetened chocolate, stirring constantly, until the mixture is melted and smooth. Remove from the heat; set aside to cool slightly.

In a small bowl, combine the flour, baking powder and salt; set aside.

In a large bowl with an electric mixer on medium speed, beat the eggs and sugar until fluffy and lightened in color, about 1 minute. Add the vanilla and mix until combined. Reduce the speed to low, add the chocolate mixture and mix just until incorporated. Add the flour mixture and mix just until incorporated. The batter should be smooth. Using a spoon, stir in the chocolate-covered caramel pieces. Spread the batter evenly in the prepared pan.

Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs. Transfer the pan to a wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the whole uncut brownie in 1 piece from the pan. Remove and discard the paper.