For brownies:
250 gr margarine
300 gr sugar
250 gr flour
50 gr cocoa powder
4 eggs room temp .
1 1/2 pack of baking powder
1 tsp of salt
1 tsp of vanilla extract
300 gr of fine chocolate
200 gr of hazelnuts

For caramel:
120 gr milk caramel candies
3 tablespoons of cream or milk

Roast hazelnuts and chop them. Melt margarine, add sugar and mix till it melts. Remove from the heat making sure it doesn’t cool completely. Stir and add flour, cocoa, baking powder and salt. Add melted margarine with sugar and stir well. In batter place one egg at the time while constantly mixing. Add extract, hazelnuts and small chunks of chocolate. Stir all together.  Line baking sheet (33x 23 cm dimension) with parchment paper and coat edges with margarine. Pour batter, level if needed and place into preheated oven at
  180 °C and bake for 25 minutes.   

Caramel glaze: