1 stick butter, cut into pieces, plus additional for the pan
4 ounces unsweetened chocolate, chopped
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1-1/4 cups granulated sugar
1 tsp vanilla extract
16 small chocolate covered caramels or 16 pieces of Rolo candy, 3.8 ounces, halved.
Preheat the oven to 325. Line an 8x8x2 inch 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 large bowl with a mixer at medium speed, beat the eggs and sugar until fluffy and light in color, about 1 minutes. Add vanilla and mix until combined. Reduce the speed to low and add chocolate mixture; mix just until incorporated. The batter should be smooth. Using a spoon, stir in the chocolate covered caramel pieces. Spread the batter into prepared pan.
Bake in preheated oven 35 minutes or until a toothpick inserted in the center comes out with moist crumbs. Transfer pan to wire rack to cool completely. Using a small knife, loosen the sides of the brownies from the pan. Carefully lift the paper and the while uncut brownie in 1 piece from the pan. Remove and discard the paper. Return the uncut brownie to the pan for shipping. 16 servings; per serving, 218 calories; 3 gm protein; 27 gm carbohydrates; 12 gm fat; 44 mg cholesterol; 7 gm saturated fat; 110 mg sodium; 1 gm dietary fiber. From The Washington Post, September 27, 2000, in an article about food that can be shipped.