. Make the Brownies:

1. Preheat oven to 180°C (350°F). Line a 9×9-inch (23×23 cm) square baking tin with parchment paper.

2. Melt butter and dark chocolate together in a heatproof bowl over a saucepan of simmering water or in the microwave. Let cool slightly.

3. In a separate bowl, whisk together eggs and sugar until thick and pale.

4. Pour in the cooled chocolate mixture and fold gently to combine.

5. Sift in flour and cocoa powder, then fold in the chocolate chips.

6. Pour into the prepared tin and bake for 25–30 minutes. Let cool completely in the tin.

2. Make the Caramel:

1. Add butter, sugar, golden syrup, and condensed milk to a saucepan.

2. Heat over medium, stirring constantly until the mixture thickens and turns a light golden caramel color (~10–15 minutes).

3. Pour the caramel over the cooled brownie base and spread evenly. Let set at room temperature or chill slightly.

3. Make the Chocolate Topping:

1. Melt the milk chocolate and white chocolate in separate bowls.

2. Pour the milk chocolate over the set caramel layer and smooth evenly.

3. Drizzle the white chocolate over the top and swirl with a toothpick or knife for a marbled effect.

4. Let set completely before slicing into squares.