Place an unopened can of condensed milk in a pot.

Fill the pot with water, so the can is covered.

Put a lid on the pot and place it on the stove. Turn the stove to low heat. Let the can simmer under the lid for 3 hours.

Then drain the water and leave the can in the pot until it's cold. This takes 30 - 45 minutes. While the can cools, start making the brownie base.

Put the butter in a microwave-safe bowl.

Melt the butter in the microwave.

Find a large mixing bowl and add eggs and sugar. Stir the eggs and sugar together. You can choose whether to do this by hand or with a mixer.

In a new bowl, combine flour, cocoa, vanilla sugar, and salt.

Sift this mixture into the egg-sugar mix.

Next, add the melted butter.

Mix everything together with a spoon. Find your cake/baking pan (about Ø 20 centimeters) and grease it with a bit of fat using a piece of kitchen paper.

Sprinkle a little breadcrumbs in the pan. This will help the brownie come out of the pan easier at the end.

Turn the cake pan upside down and let the excess breadcrumbs fall out onto the counter. Place the pan back on the counter and pour the batter into the pan. It doesn't matter if the batter doesn't reach the sides of the baking pan - it will spread out in the oven.

Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit), conventional heat.

Place the cake in the oven and bake for 30 minutes or until you can stick a knitting needle into the cake and it still has a bit of batter sticking to it.

Note: The 30 minutes is a guideline, so make sure the cake doesn't bake too long.

Remove the finished cake from the oven and let it cool.

Open the can with the cooled condensed milk. The can is now filled with the most delicious caramel sauce!

Spread the caramel over the now cooled brownie. Top with plenty of peanuts.

Sprinkle a little sea salt or flaky salt over the cake.

Your delicious cake is now ready to be served!