Pre-heat your oven (Gas mark 4/ 180c) and line an 9x9 inch baking tin with baking paper/ parchment paper.
Melt the butter and dark chocolate together in the microwave in short bursts. Stir until smooth, then let cool slightly. (This may take 2-3 minutes).
In a separate bowl (I recommend using a stand mixer but an electric hand whisk will work too). Add in your sugar and eggs and whisk on high for 10 minutes until the mixture is light and fluffy.
Pour your melted chocolate/butter mixture into the egg mixture. (If using a stand mixer, change to a paddle attachment. If using an electric hand whisk, change to a spatula and fold the melted mixture in). Mix the chocolate mixture with the egg mixture on a low speed until in-cooperated.
Add in your vanilla, double cream , golden syrup and sift in the flour, cocoa powder, and salt. Gently fold until just combined. Don’t over-mix!
Pour half of your batter into your lined tin, add your caramel bars and cover with the rest of your brownie batter, smooth over and bake for 30-35 minutes, or until the edges are set but the centre is still soft. Don’t over-bake, your brownies will have a slight wobble in the middle. Mine usually take 30 minutes.
Allow your brownie to cool down for 10 minutes, melt your milk chocolate and pour over your brownie and spread it our evenly.
Refrigerate for 3 hours or preferably overnight! This will make your brownies fudgy and delicious!
Once set, slice into 8-10 slices.
Melt your white chocolate in a microwaveable bowl in short bursts, stiring each time until fully melted.
If you're using food colouring, add this now and mix until combined. If using multiple colours, separate your chocolate into different bowls for each colour!
Dip half of the brownie slice in chocolate and place on a lined baking tray, add two edible eyes and set in the fridge!
Enjoy! x
