Chocolate brownies with caramel and hazelnuts

1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 22cm square tin. Place the chocolate and butter in a bowl over a pan of simmering water and allow to melt.2. Meanwhile, whisk the eggs with 225g sugar, until pale and fluffy. Gently stir in the chocolate mixture. Sieve the flour, baking powder and cocoa together and fold into the brownie mixture with the hazelnuts. Pour into the prepared tin.3. Place the remaining 100g sugar into a small saucepan with 50ml water and bring to the boil for 2 minutes. Remove from heat and stir in the cream. Pour over the prepared brownie mixture and bake for 35-40 minutes.4. Allow to cool before removing from the tin. Cut into 16 squares and serve with a generous spoonful of whipped double cream.