Brownie Based Millionaire's Traybake

Preheat the oven to 190°C (fan 170°C, gas mark 5) and line a 20cm square tin with baking parchment.

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water.

Whisk the eggs until pale and fluffy, add the muscovado sugar and whisk until thick - then gently fold in the chocolate.

Sieve in the flour and fold in until the mixture is smooth.

Pour into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top, there should still be some movement in the centre of the tin. Set aside to cool completely.

To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over your cooled cookie which will still be in the cake tin and leave to cool. 

While your caramel is cooling, it's time to melt your chocolate. 

Chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set at room temperature.