How to bake a caramel and chocolate covered brownie

These are all the ingredients you will need.

Start by boiling water in a pot and adding the tin with the condensed milk. Let it boil under the water for 1 1/2 hours.

Set the oven at 175 degrees celsius.

Put a baking sheet at the bottom off a round springform.

Melt 200 g of milk chocolate over a water bath.

Heat up 1,5 dl of cream and then add the chocolate.

Pour the mixture into another round springform.

Finely chop the hazelnuts.

Melt the butter.

Add the cacao to the melted butter and mix until there are no lumps.

Whisk the eggs and the sugar to a fine fluff and then add the melted butter mixture.

This is how it should look.

Add the flour and the baking soda and mix to an even batter.

Now it's time for the hazelnuts.

Pour the finished batter into the lined springform. Bake in the oven for 35 minutes at the bottom region of the oven.

When the cake is finished you will need to lift it up and put it in the other springform together with the chocolate fudge.

Pour the now finished condensed milk onto the cake and let it set.

Make another batch of the chocolate fudge by following steps 5-7 again. Pour it onto the cake and then put it in the fridge to cool. The cake is now done.

Enjoy, it was delicious!

It tasted even better the next day.