Baked by an Introvert
Melt butter and chocolate. Stir in cocoa powder. Whisk together eggs, sugar, vanilla, and salt. Then whisk in melted chocolate Fold in flour with a spatula.
Spread the batter in a pan lined with parchment paper. Bake for 25 to 30 minutes. Set on a wire rack to cool completely.
Heat caramels and evaporated milk in the microwave on high for 2 minutes. Stir every 15 seconds until caramels have melted.
Spread evenly over the brownies. Allow to cool for 15 minutes.
Bring sugar, evaporated milk and butter to a boil. Reduce heat and boil while whisking constantly for 5-8 minutes. Combine marshmallow fluff and peanut butter.
Whisk the hot sugar syrup into the marshmallow fluff and peanut butter until fully combined.
Spread evenly over the caramel layer. Allow to cool for 20 minutes.
Heat the oil and chocolate in increments of 15 seconds, stirring until the chocolate is melted and smooth.
Spread evenly over the nougat layer. Cover with aluminum foil and refrigerate for 30 minutes.
Lift the brownies out of the pan, cut into bars, and allow to come to room temperature before serving.