2/3 cup (150 g) unsalted butter
1 ¼ cup (185g) Artisan Dark Chocolate Baking Drops
¾ cup (155 g) brown sugar
½ cup (80 g) flour
1 can of sweetened condensed milk
1 ½ cup (220 g) Artisan Milk Chocolate Baking Drops
1 cup of hazelnut spread
1 pinch of salt
1 ½ cup (100 g) of Caramel Sea Salt Popcorn Clusters
Preheat the oven to 350°F. Grease a 8 x 8 square baking pan and add parchment paper, letting the paper extend over two opposite sides. This will help remove the cake from the baking pan.
In a bowl, melt the chocolate with the butter in a the microwave. Let it cool.
In another bowl, whisk eggs and brown sugar until smooth. Add the butter and chocolate, then add the flour. Stir until the flour is incorporated and pour into the baking dish.
Bake for 20-25 minutes until a toothpick inserted in the center comes out with some crumbs attached. Put the baking pan in the fridge for at least an hour or until the cake is cold.
Put the caramel sea salt popcorn clusters in the fridge before starting the recipe.
In a double-boiler, melt the milk chocolate with the sweetened condensed milk, the hazelnut spread and the salt. Let the fudge mix cool down for about 3-4 minutes, then add the clusters. Pour onto the brownie. Put it in the fridge for an hour or until the fudge is set. Cut in squares and enjoy!