Line a 20 cm baking tin with baking paper. Preheat the oven to 165℃.

Melt 180 g of butter in a saucepan over a medium heat. Once melted take it off the heat and beat in 120 g of golden caster sugar until smooth.

Add 2 whole eggs and a teaspoon of vanilla bean paste, mix until it is well combined.

Add 100 g of plain flour, ¼ tsp of baking powder and 70 g of cocoa powder. Mix well until it is combined.

Pour the mixture into the baking tin and spread evenly into the corners.

Bake it for 18-20 minutes. Once done, leave to completely cool.

Once the brownie is cool, make the fudge.

Place a heat proof bowl over a pan of simmering water, add 300 g of dark chocolate to melt.

Once it is almost melted, add 300 g of Nutella spread and mix well.

Once it is all melted with no lumps, take it off the heat and stir in the tin of condensed milk. Pour the mix over the cooled brownie.

Leave in a cool place to set. It should take 1-2 hours. Do not put it in the fridge.

Cut into portions and serve.