Step 1

Start by pre-heating you oven to 180c/350f. Also grease and line the bottom and sides of a square 8 inch cake tin.

Step 2

In a bowl, add the butter and chocolate. Put this into the microwave and heat until melted. Leave this aside to cool down.

Step 3

In a large bowl, add the eggs and both sugars. Whip this until the mixture lightens in colour and almost doubles in volume.

Step 4

Mix in the melted butter and chocolate. Then add the flour, cocoa powder, and salt. Mix until you get a smooth batter.

Step 5

Add this into your tin and bake for around 40 minutes, or until a toothpick inserted into the centre comes out with a few crumbs on it. Leave this to cool.

Step 6

In a non-stick pot that has high sides, add in the butter, condensed milk, golden syrup and sugar. Try not to add in the sugar into the pot first, when it is at the bottom it tends to burn easily.

Step 7

Put this onto medium heat and keep heating, whiles STIRRING CONSTANTLY, until the mixture thickens and turns into a golden colour.

Step 8

Take this off the heat and pour onto your brownies, leave this in the fridge for about 10 minutes before adding the chocolate.

Step 9

Add the chocolate and oil into a bowl and heat this until melted and smooth.

Step 10

Pour this over the caramel layer, then smooth it out.

Step 11

Leave the brownie in the fridge for about an hour so that everything can set. Then cut into it and serve at room temperature!