Method

Brownie

Melt butter and chocolate over bain marie, keep moving it around till it is warm and not ‘just melted’.

Whisk sugar and eggs together.

Next, pour the warm chocolate mixture into the eggs and whisk until well incorporated and homogenous, it must not look broken/oily/lumpy.

Whisk the flour, all at once, into the chocolate mix till it is not visible.

Finally, fold the chocolate pieces into the mixture.

Transfer the batter in a baking mould then bake at 165C for at least 17-20 minutes.

Put in the refrigerator to cool the brownies slightly before cutting.

Garnish with chocolate ganache or salted melted caramel before cutting.

Caramel
Put the sugar into a pot and cook until caramelize.

Add salt and cream

Remove from heat and allow to cool. To use, you may need to heat it up slightly so that it is less viscous. Place into a piping bag and drizzle over the completed tart.

To Serve
Cut brownie into 1 x 4″ bars and drizzle with caramel then top with marshmallows and chocolate.