Melt the butter and dark chocolate together either using a bowl over a pan of boiling water or just covering a bowl with cling film and microwaving for approx 2 minutes. Once melted, leave to cool and preheat your oven to 160°C fan.

In a separate bowl, whisk together the eggs and sugar using an electric whisk for around 5 minutes or until it becomes pale and doubled in volume (or so that the mixture leaves a trail on the surface of the mixture when you lift the whisk out!)

Fold in the melted choc mixture (gently so you don’t knock the air out of it!)

Sieve the flour and cocoa powder into the bowl and fold together gently until it’s mixed and a fudgy type texture (be careful not to over-mix!)

Finally, fold in the chopped Carb Killas and fudge pieces then bake in the oven for 25-30 minutes or until there’s a crust on top and it’s no longer jiggly!

Leave to cool then slice in 16 (you could keep some as regular brownie slices if you like!) then cut each slice into quarters so if chopping them all, you will have 64 bites in total.

Put the bites into the freezer whilst you melt the milk chocolate together with the coconut oil (I use the cling film covered bowl in the microwave method).

Once melted, dip each brownie bite into the chocolate to coat, then place onto a tray lined with parchment paper, and put in the fridge overnight!

You can then store them in the fridge or the freezer, I found them to be nice and chewy after going in the freezer!