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 to mix evenly;
8. Pour the brownie batter into a square baking pan lined with greased paper, preheat the oven to 180 degrees, put it in a mold and bake for 20-25 minutes;
9. Take the cake out of the oven and put it 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, just drizzle it 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.
