Preheat your oven to 180C/160C Fan and line a 9-inch square baking tray with parchment paper.

Melt together the butter and dark chocolate in a heatproof bowl over boiling water or in the microwave for 1-2 minutes until melted, then cool to room temperature.

Using an electric whisk or stand mixer, whisk together the eggs and caster sugar for a few minutes until pale and mousse-like.

Pour the cooled chocolate mix over the whisked eggs and fold carefully.

Sift the cocoa powder and plain flour into the mixture and fold carefully.

Fold in the chocolate chips, pour into the prepared tin, and bake for 25 minutes. Allow to cool completely in the tin.

In a large saucepan, combine the condensed milk, butter, sugar, and golden syrup. Melt on medium heat until sugar dissolves.

Increase the heat and boil for 5-7 minutes, stirring constantly until it thickens to a soft fudge texture.

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

Once set, melt the milk and white chocolate together and pour over the caramel, swirling to create a pattern.

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

Chop into pieces and enjoy!