Chocolate brownie caramel hearts

1. 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.