Brownie

1. Preheat the oven to 180°C/160°C fan and line a tin with baking paper.
2. Melt the milk chocolate and butter together, stirring until completely smooth.
3. In a separate bowl, whisk the eggs and sugar until well combined. Add this to the melted chocolate and butter mixture.
4. Sieve in the cocoa powder and plain flour, then fold in the white chocolate chips.
5. Pour the brownie mixture into the lined tin, spreading it evenly. Bake in the preheated oven for 20 mins.
6. Once baked, allow the brownie to cool in the fridge – this will give it a gooey texture.

Caramel

1. In a saucepan, combine all the caramel ingredients: butter, Whitworths caster sugar, golden syrup, and condensed milk.
2. Stir the mixture continuously for 20-25 mins over medium heat, until the caramel turns golden. Be careful not to stop stirring, or the caramel may burn!
3. Once the caramel is ready, pour it over the cooled brownie base and spread evenly.

To Decorate

1. In two separate bowls melt the milk chocolate and white chocolate.
2. On a sheet of greaseproof paper, pipe or spoon the white chocolate to create small ghost shapes. Place edible eyes on the ghosts and allow them to set in the fridge.
3. Pour the melted milk chocolate over the caramel layer and sprinkle generously with sprinkles.
4. Once the white chocolate ghosts are set, gently press them into the warm milk chocolate layer.
5. Leave the brownie in the fridge for a few hours or until fully set.
6. Cut into 12 and enjoy!