You will need:
60g dark chocolate (70% or more cocoa solids)
2 large eggs
200g caster sugar
Preheat the oven to 180°C
Heat the butter and chocolate in a small saucepan on a super low heat, stir often until the chocolate is just about melted, then remove from the heat.
Pour the smooth chocolate and butter mixture into a large bowl and add the eggs and sugar. Combine until you are left with a gelatinous chocolate and egg blend, doesn't sound so nice but it is a means to a delicious end.
Pour the mix into your greased and lined tin.
Arrange the chocolate caramel squares over the batter, evenly spaced in 4 rows of 4. Gently press down until they are partially covered.