1. Preparation of all materials
2. Melt the dark chocolate and butter in water, cool to about 30 degrees at room temperature, and set aside
3. Add sugar to the egg, beat and mix well
4. Add vanilla extract and mix well
5. Pour the chocolate butter liquid into the egg mixture and mix well
6. Sift in low-gluten flour and mix evenly
7. Pour the chopped hazelnuts into the brownie batter and stir again evenly
8. Pour the brownie batter into a square baking pan lined with greased paper, preheat the oven to 180 degrees, put it in the mold and bake for 20-25 minutes
9. Take the cake out of the oven and put on marshmallows
10. Put it into the oven again at 180 degrees, bake for 8~10 minutes until the surface of the marshmallow is golden brown. After it has cooled down from the oven, top with chocolate sauce
Tips:1. The higher the cocoa content of dark chocolate, the more bitter it is, and the stronger the taste of the chocolate, the more mellow brownie is made. Here, 62% Farrhona dark chocolate is used.
2. The brownie will not be too puffy during baking, and there will be a damp feeling inside the cake, which is normal
3. Marshmallows will expand after baking, but will shrink after cooling
