Chocolate brownies with marshmallow sauce recipe
 Simon Rimmer's chocolate brownies with marshmallow sauce are not for the faint-hearted. They are stuffed full of chocolate and (gilding the lily) daubed with creamy marshmallow sauce. 4 free-range eggs225g/8oz caster sugar225g/8oz unsalted butter, melted75g/3oz plain flour75g/30z cocoa powder225g/8oz dark chocolate (minimum 70 per cent cocoa-solids), melted100g/3½oz skinned hazelnuts, choppedbutter, for greasing 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 cream50g/2oz caster sugar1 vanilla pod, seeds scraped out100g/3 ½oz pink marshmallows 300ml/½ pint double cream 50g/2oz caster sugar 1 vanilla pod, seeds scraped out 100g/3 ½oz pink marshmallows Method 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. Preheat the oven to 180C/355F/Gas 4. Preheat the oven to 180C/355F/Gas 4. Place the eggs and sugar into a bowl and beat until pale and creamy. Place the eggs and sugar into a bowl and beat until pale and creamy. Add the melted butter and stir well. 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. 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. 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. 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. 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. To serve, cut out portions of brownie and place onto plates. Pour the sauce over.