Step by step method

1. Prepare the Oven and Pan: Preheat your oven to 160℃ Grease a 20 x 20 cm square pan, then line it with parchment paper, leaving some overhang for easier removal after baking.
2. Melt Chocolate and Margarine: In a microwave-safe bowl, heat the Stork baking margarine and chocolate chips in 30-second intervals. Stir between each interval until the mixture is smooth and fully melted.
3. Combine Sugars and Eggs: In a large mixing bowl, whisk together the granulated sugar, brown sugar, cocoa powder, vanilla extract, salt, and eggs until the batter is smooth and well incorporated.
4. Add Melted Chocolate and Flour: Pour in the melted chocolate mixture and whisk until combined. Sift in the flour, gently folding until just incorporated.
5. Layer the Batter and Caramel: Pour half of the brownie batter into the prepared pan, spreading it evenly. In a separate bowl, mix the caramel with 3 of the chopped peppermint crisp bars, then spread this caramel mixture over the brownie layer in the pan.
6. Add Final Layers: Pour the remaining brownie batter on top, smoothing the surface. Scatter the final chopped peppermint crisp bar over the top layer.
7. Bake the Brownies: Bake for 45-50 minutes, or until the top appears crackly and set. Test with a toothpick-it should come out with some moist crumbs but no wet batter, ensuring a fudgy texture without a liquid center.
8. Cool and Serve: Allow the brownies to cool in the pan for 30-60 minutes. Lift them out using the parchment overhang, transfer to a cooling rack, and chill for an additional 30 minutes in the fridge before slicing and serving.