Preheat your oven to 160C Fan / 180C and prepare a 9x9inch tin with baking paper. Make sure you have excess baking paper coming up over the sides of the tin to make it easier to lift your bake out later.

Melt together your butter and dark chocolate over a bain marie (or in the microwave, make sure you stir every 20 seconds or so to ensure the chocolate doesn't burn) until completely melted . Mix together and leave out to cool down to nearer room temperature.

Sieve together your cocoa powder and gluten free flour in a bowl. Mix briefly until combined, put to one side.

In another bowl crack 3 eggs and pour in your caster sugar. Beat together (I use an electric hand whisk) until pale in colour and almost a little frothy.

Once the chocolate and butter mixture is cooled a little, pour it into your egg/sugar mixture. Fold it in, it will initially marble and then turn super chocolatey.

Next fold in the your gluten free plain flour and cocoa powder mix. Ensure it's fully folded in before folding in your chocolate chips

Pour/spoon your brownie mixture into a prepared tin, smooth it over so it's even and level. Bake in your preheated oven for about 25 minutes. Remove from the oven and allow to fully cool in the tin.

To make your caramel, put your condensed milk, butter, sugar, golden syrup, and salt into a saucepan. Heat so that the butter melts completely and the sugar dissolves. Keep stirring throughout.

Bring your mixture to the boil and then simmer it for a further 10 minutes (stirring all the time) until the caramel has thickened and become a slightly darker colour.

Pour the caramel carefully and evenly over the cooled brownie base and place in the fridge for about 2 hours to set.

Once the caramel is set, melt your chocolate (either in the microwave or in glass bowls over a saucepan of boiling water). Melt the milk and white chocolate separately.

Pour the milk chocolate over the top of your caramel, help it to spread all over. Then quickly pour over the white chocolate (not all in the centre but randomly all over the top). Swirl the chocolate together to make a pattern using something like a cocktail stick.

Place back into the fridge until the chocolate has fully set (this takes about an hour and a half usually, be patient!)

Lift the chilled millionaires brownie out of the tin. Allow it to warm up a little prior to slicing, this reduces the chances of the top cracking, not that it matters! Carefully slice into pieces using a large sharp knife.

Enjoy as they are or slightly warmed up to make the brownie really gooey!