• Cooking oil spray, to grease
• 180g unsalted butter, chopped, plus 20g extra
• 300g dark chocolate (70% cocoa), chopped
• 3 eggs
• 1⁄4 cups golden caster sugar
• 125g chocolate-hazelnut spread
• 75g plain flour
• 50g cocoa powder
• 100g white chocolate bits
• 1⁄2 cup caster sugar
• 2 Tbsp water
• 80ml thickened cream
• 150g milk chocolate, chopped
• 1 cup freeze-dried strawberries, roughly chopped
Preheat oven to 160°C. Grease a 20cm square cake tin with cooking oil spray. Line base and sides with baking paper.
Put butter and 2⁄3 of the dark chocolate in a large heatproof bowl over a medium saucepan of simmering water, stirring until melted. Set aside.
Put eggs and golden caster sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 5 minutes or until very light.
Fold chocolate-hazelnut spread into dark chocolate butter mixture, then fold in egg mixture. Sift in flour and cocoa, then add white chocolate bits, gently folding to combine. Spoon into prepared tin and bake for 45 minutes or until halfway between edges and centre is just firm. Set aside for 1 hour to cool completely.
Meanwhile combine caster sugar and water in a small saucepan over a medium heat and cook until deep golden amber in colour. Add remaining dark chocolate, stirring until melted. Spread mixture on a piece of non-stick baking paper and leave for 30 minutes or until firmly set. Transfer to the bowl of a food processor and pulse until rough crumbs form.
Put cream in a saucepan and bring to the boil over a medium heat. Once boiling, remove from heat and whisk in milk chocolate and extra butter. Pour over cooled brownie, then scatter over chocolate-caramel crumbs and freeze-dried strawberries. Refrigerate for 30 minutes. Serve brownies cut into squares.