Adam Liaw’s Caramilk brownies

Ingredients140g unsalted butter, chopped100g dark chocolate, chopped3 eggs, beaten300g caster sugar120g plain flour2 tbsp Dutch-processed cocoa powder1 tsp vanilla extract150g Caramilk chocolate, roughly choppedMethodStep 1Heat your oven to 160C fan-forced (180C conventional), and line a 20cm square cake tin. Combine the butter and dark chocolate in a large bowl over a pan of simmering water. Mix with a spatula until melted and combined, then remove from the heat and add the eggs, sugar, flour, cocoa powder and vanilla. Mix until just combined, then stir through the chopped Caramilk.Step 2Pour mixture into the tin, then bake for 30 minutes. A skewer inserted into the brownie’s centre should come out with moist crumbs sticking to it, not clean. Remove from the oven and cool completely, then cut into 5cm squares.