Millionaire's Shortbread Brownies

Method

1. 1
   Pre-heat your oven (Gas mark 4 / 180°C / 160°C Fan) and line an 8 inch baking tin with baking paper / parchment paper.
2. 2
   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).
3. 3
   In a separate bowl (using a stand mixer or an electric hand whisk), add in your sugar and eggs and whisk on high for 10 minutes until the mixture is light and fluffy.
4. 4
   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 incorporated.
5. 5
   Add in your vanilla, golden syrup and sift in the flour, cocoa powder, and salt. Gently fold until just combined. Don’t over-mix!
6. 6
   Fold in the shortbread biscuits, milk and rolo chocolate chunks.
7. 7
   Pour into a lined 8 inch square tin and smooth the top.
8. 8
   Swirl through some caramel sauce and decorate with some shortbread biscuits and Rolos.
9. 9
   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.
10. 10
    Refrigerate for 3-4 hours or preferably overnight. This will make your brownies extra fudgy and delicious.
11. 11
    Slice and Eat!