Festive Peppermint Caramel Brownies - Stork

Ingredients

• 3/4 cup (170g) Stork baking margarine
• 1 cup (170g) semi-sweet or dark chocolate, chopped
• 1 cup (200g) sugar
• 1/2 cup (95g) light brown sugar
• 1/2 cup (40g) Dutch-process cocoa powder, spooned and levelled
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 3/4 cup (90g) all-purpose flour, spooned and levelled
• 1/2 tsp fine sea salt
• 1 can caramel treat (about 380g)
• 4 bars peppermint crisp chocolate, chopped ( 4 x 49g bar)