Whisk eggs into sugars until well combined, then add the melted butter and stir to incorporate. Add the flour and cocoa powder then stir through the melted chocolate.
Bake at 180C for 20 minutes or until cooked through and a skewer inserted into the brownies comes out nearly clean.
Set aside to cool.
CARAMEL LAYER
Place all ingredients for the caramel into a saucepan and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 115C.
Place the pan into a sink filled with ice cold water and stir until the caramel has cooled slightly and thickened.
Pour on top of the brownies in the tin and set aside to cool.
TOP LAYER
Melt the chocolate in a bain-marie, temper, and then pour on top of the caramel. Press Curly Wurlys into the chocolate.
Leave to set and then slice with a hot knife into squares and serve.