Caramel brownies

<strong>Preparation: </strong>

• Preheat the oven to 170ο C (340ο F) mounted on the fan.
• In a glass bowl, add diced butter and chopped chocolate. Cover with plastic wrap and microwave for 2 minutes at 600 W. Remove and stir to combine. Heat a little longer if necessary.
• In another bowl, add eggs and sugar and beat with a hand whisk.
• Add the chocolate mixture and whisk until smooth.
• Add cocoa powder, flour and crushed hazelnuts. Fold with a spatula to combine.
• Line a 32 × 25 cm baking tray with baking paper. Grease with butter and cocoa powder.
• Pour in half of the flour mixture. Spread in a pan and smooth the top with a spatula.
• Add half of the dulce de leche, dripping it with spoons over the mixture.
• Cover with the rest of the pastry mixture.
• Spread in a pan and add tablespoons of the remaining dulce de leche. Press into the mixture, but not completely.
• Bake in the oven for 35-40 minutes.
• Remove from the oven, let the brownie stand for 5 minutes in the pan to cool, remove from the pan and place on the rack.
• Cut into pieces with heart cookie cutters and serve with heart spray.