You will need


Oven pre-heated 180°C/ 375⁰F / Gas Mark 4. You will need a 8-9″ deep loose-bottomed flan tin.

Crush the biscuits into a fine crumb and combine with melted butter to make a damp rubble. Press this into the bottom of your tin and bake for 15 minutes.

While the biscuit shell is cooking, beat the butter and the dark muscovado sugar until creamy. Add the egg, salt and golden syrup and incorporate into one smooth mixture.

Melt the dark chocolate chips and incorporate gently into the pudding mixture.

Add the eggs and vanilla extract and mix for a further 2 minutes until smooth and glossy.

Add the flour and mix until just combined. Spread evenly on top of the cooked biscuit base and bake for a further 15 minutes.

While the brownie filling is cooling, prepare the chocolate custard. Gently heat the milk in a heavy bottomed saucepan. In a separate bowl make a paste from icing sugar, cornflour, Cacao Powder, and egg yolks.

Once the milk is warmed, pour a little onto the chocolatey paste and stir to combine. Gradually incorporate all of the milk into the bowl. Return the chocolate milk into the saucepan and stir continuously over a medium low heat until it thickens into a custard.

If the brownie filling has risen at the edges of your tin, press flat with the back of a spoon. Pour the custard onto the brownie filling to the top of your tin. Sprinkle the edges with Roasted Cacao Nibs for decorative effect and a little crunch and allow to cool before transferring to the fridge to set. Slice generously.