Start by pre-heating your oven to gas mark 4.

Line a rectangular cake tin with grease proof paper.

Melt the butter in a pan along with the chocolate and sugar. Once melted completely, allow to cool slightly.

Once the butter and chocolate mixture is cool, whisk in the eggs, one at a time.

Next, fold through the flour and cocoa with a pinch of salt.

Pour half of the brownie batter into the tin.

Spoon about 3/4 of the caramel sauce gently over the batter until it is all covered.

Pour the remaining half of the batter on top of the caramel being careful not to disturb it too much.

Bake in the centre of the oven for 25 minutes or until a crust has formed on top of the brownies but they are bouncy to the touch.

In the meantime roughly chop the rolos.

When fresh out of the oven, push the rolo chunks into the top of the brownies - don't be afraid to create cracks in the surface.

Drizzle the remaining caramel over the brownies.

Allow to cool slightly before slicing and serving.