Gooey Double Chocolate Brownie Tart

For Dough:
Place flour, sugar, cocoa, and baking powder in a large bowl and beat at low speed to blend.
Add butter and beat 1 min or until mixture resembles coarse crumbs with some pea-sized pieces.
Add 1 egg and beat for 30 sec or until dough just begins to form.
Form dough into a flat round; wrap in plastic wrap, and refrigerate for at least 1 hour.
On a floured surface, knead dough to soften slightly.
Roll dough into a 12-inch round 1/8-inch thick; place in a 9-inch tart pan with a removable bottom.
Run a rolling pin over the top of the pan to trim the dough. Refrigerate for 20 minute.
Meanwhile, heat oven to 350u0b0F.
Line crust with foil and fill with pie weights or dry beans.
Bake for 10-12 minutes or until edges begin to set.
Remove foil and weights and cool on a wire rack while preparing the filling.
Filling:
Reduce oven temperature to 325u0b0F.
Sprinkle hazelnuts over the crust.
Place caramels and 2/3 cup sweetened condensed milk in a small saucepan and heat over medium low heat until melted and smooth, stirring occasionally.
Spoon over the nuts and crust.
In a medium bowl, stir together remaining sweetened condensed milk, 1 egg, and melted butter.
Add melted chocolate chips and stir to combine.
Pour this mixture over the caramel.
Bake for 35 minutes or until top is dry and center is set.
Cool on a wire rack 30 minutes and refrigerate for at least 1 hour.