Preheat your oven to 180C/160C Fan and line a 9" Square baking tray with parchment paper.

Melt together the Butter and Dark Chocolate in a heatproof bowl over a pan of boiling water or in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!

Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until pale and mousse-like, doubling in volume.

When whisked, pour the cooled chocolate mixture over the eggs and fold together carefully.

Sift the cocoa powder and plain flour on top of the chocolate mix and fold together carefully.

Fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25 minutes.

Leave to cool in the tin completely.

In a large saucepan, pour the condensed milk, butter, sugar, and golden syrup and melt on medium heat until the sugar dissolves, stirring frequently.

Once dissolved, increase the heat and let the mixture boil for 5-7 minutes, stirring constantly.

The mixture is ready when it has thickened to a soft fudge texture and changes to a darker golden color.

Pour the caramel onto the brownie base and leave to set, preferably in the fridge.

Once the caramel is set, melt the chocolates and pour over the caramel; swirl them together to form a pattern.

Chill the brownies in the fridge for another 1-2 hours until the chocolate hardens.

Chop into pieces and enjoy!