Combine the warm butter-chocolate mixture with the batter, then pour in a bowl of hot water and stir until smooth.
The chocolate mixture was now exceptionally silky. As it was poured into the pan, it dripped slowly, creating a long chocolate waterfall that folded over itself onto the parchment paper-lined pan.
Once the pan was half-full, he spread a layer of roughly chopped chocolate, some mixed nuts, and dried fruit, then covered it with the remaining half of the mixture.
Finally, he picked up the pan and gently tapped it a few times. This allowed the surface of the chocolate mixture to spread out evenly and also released any excess air bubbles, preventing the cake from expanding unevenly while baking.
Preheat the oven to 180 degrees and bake for fifteen minutes.
After finishing with the chocolate brownies, the puff pastry on the side was almost thawed.
