Butter and line a traybake or small
roasting tin, about 20 x 30cm. Heat
oven to 180C/160C fan/gas 4. Gently
melt the butter in a large saucepan,
cool for 5 mins, add sugar, vanilla
and eggs, then beat until smooth with
a wooden spoon. Stir in the flour,
cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake
for 35 mins until risen all over and a skewer
comes out with a few damp crumbs.
For the top, gently heat 85g butter
and 85g caster sugar together until
both are melted. Stir in 200g light
condensed milk and bring to a boil.
Cool for 5 mins, then stir in 50g milk
chocolate drops to melt. Spread
over the cold cake, scatter with more
chocolate drops and cut into squares.