Ingredients

• 4 free-range eggs
• 225g/8oz caster sugar
• 225g/8oz unsalted butter
• melted
• 75g/3oz plain flour
• 75g/30z cocoa powder
• 225g/8oz dark chocolate (minimum 70 per cent cocoa-solids)
• melted
• 100g/3½oz skinned hazelnuts
• chopped
• butter
• for greasing
• 300ml/½ pint double cream
• 50g/2oz caster sugar
• 1 vanilla pod
• seeds scraped out
• 100g/3 ½oz pink marshmallows

Directions

• Preheat the oven to 180C/355F/Gas 4.
• Place the eggs and sugar into a bowl and beat until pale and creamy.
• Add the melted butter and stir well.
• Sift the flour and cocoa into the egg mixture
• then add the melted chocolate and the hazelnuts and stir well.
• Pour the mixture into a greased 20cm/8in ovenproof dish and transfer to the oven to bake for 30-35 minutes
• or until the surface is set but a skewer comes out with a little of the mixture clinging to it. Remove from the oven and allow to cool.
• For the marshmallow sauce
• place the cream
• sugar and vanilla seeds into a saucepan over a low heat and slowly bring to the boil. Simmer for about five minutes to thicken the liquid
• then remove from the heat.
• Add the marshmallows to the cream mixture and stir well to melt.
• To serve
• cut out portions of brownie and place onto plates. Pour the sauce over.