1-Preheat your oven to 350°F and line a 9×9 inch pan with parchment paper for easy cleanup. Melt the butter and 1 1/2 cups of the chocolate chips in a saucepan over low heat until smooth, then stir in the sugar, optional hazelnut liqueur, and vanilla extract.

2-Whisk the eggs for at least one minute until they’re bubbly and full of air, which helps create that shiny top I love so much.

3-Mix in the flour, cocoa powder, and sea salt just until combined, and fold in the remaining 1/2 cup chocolate chips for extra gooey bits.

4-Spread half the batter in the pan and bake for 20 minutes.

5-Remove the pan, switch the oven to broil, and arrange the marshmallows on top before broiling for 1-3 minutes keep a close eye to avoid burning.

6-Return the oven to 350°F, spread the rest of the batter over the marshmallows, press on the chocolate chunks, and bake for another 20 minutes until the top sets but the middle stays soft.

7-Cool in the pan for about 20 minutes before cutting; they’re messier when warm, but that’s part of the charm.