Prepare the Brownie Base:

• Preheat your oven to 180°C (350°F). Grease and line a 9×9 inch baking tin.

• Melt the butter and dark chocolate together in a heatproof bowl over simmering water. Stir until smooth.

• Whisk in the eggs and caster sugar until well combined.

• Sift in the plain flour and cocoa powder, then fold in the triple chocolate chips.

• Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted comes out with a few moist crumbs. Allow to cool completely.

Prepare the Caramel Layer:

• In a saucepan, melt the butter, caster sugar, and golden syrup over medium heat.

• Once melted, add the condensed milk and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring constantly, until the mixture thickens.

• Pour the caramel over the cooled brownie base, spreading evenly. Refrigerate until set, about 1 hour.

Prepare the Topping:

• Melt the milk chocolate and white chocolate separately in heatproof bowls over simmering water.

• Pour the melted milk chocolate over the set caramel layer, spreading evenly.

• Drizzle the melted white chocolate over the milk chocolate and swirl with a skewer to create a marbled effect.

• Refrigerate until the topping is set, about 1 hour.

Serve:

• Once fully set, cut into squares and enjoy!