Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Grease base and sides of a 20cm square cake pan and line with baking paper.
• 2.
  Place hazelnuts on a baking tray and roast for 10 minutes, or until golden. Set aside.
• 3.
  Meanwhile, place butter in a medium saucepan over medium-low heat. Once butter starts to melt, add chocolate and cook, stirring constantly, until smooth and combined. Add both sugars and whisk until smooth.
• 4.
  Remove from heat and whisk in cocoa until combined. Add eggs and whisk until combined. Add flour and stir with a spatula until combined. Add roasted hazelnuts and stir until combined.
• 5.
  Pour half the batter into prepared pan. Dollop over spoonfuls of Nutella, then spoon remaining batter on top. Push any exposed hazelnuts into batter so they do not burn.
• 6.
  Bake for 35 minutes, or until a skewer inserted in the centre comes out with a few crumbs attached. Cool brownie in pan.
• 7.
  To make the ‘spider web’, heat marshmallows in the microwave on high for 30-second intervals until melted, stirring gently to combine. Stand until cool enough to handle. Remove cooled brownie from pan and place on a large platter. Using your hands, grab teaspoon-sized portions of marshmallow and pull apart to make long strands that resemble spider webs. Place roughly over the top of brownie. Continue layering marshmallow web over the top of your brownie. Serve and portion as desired.