Petitchef

Fudge Brownie Pie



I was sitting here today and I thought to myself . . . I want something scrummy . . . something rich . . . something chocolatey. And then I thought . . . what if I bake my favourite brownies, in a tart pan and then cover them with marshmallows and a fudge frosting . . . I wonder what it would taste like

I have only three words for you.

OH - - - MY - - - GOODNESS!!!



Have you ever eaten anything so incredibly scrummy that the very first bite sent you into spasms of delight . . .



so incredibly moreish that you can't utter any words . . . only sounds . . .

Sounds like . . . . mmmmmm . . . . ooooooohhh . . . . nnnngggghhh . . . .

and in between . . . . only the sounds of your fork hitting the plate . . . again and again????



Imagine a fudgy mouthful of rich moist chocolate brownie . . . stuffed with toasted pecans and then topped with oooey, goooey, sweet marshmallow . . . all smoothed over with a rich chocolate fudge frosting.



Yes . . . this is heaven in every bite. Okay, so this has been a bit more than three words . . . but well, I am sure you'll forgive me.



Now, go make this NOW!




*Fudge Brownie Pie*
Makes one 9 inch pie
Printable Recipe

Delicious fudgy brownie bottom topped with marshmallow and a tasty chocolate fudge icing. Gorgeous!

105g of flour
(3/4 cup)
200g of caster sugar
(1 cup)
1 ounce of unsweetened cocoa powder, sifted
(1/4 cup)
1 tsp baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 tsp vanilla
60g of chopped toasted pecans (1/2 cup)
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted
(1/4 cup)
1 ounce cocoa powder, sifted
(1/4 cup)
2 ounces evaporated milk
(1/4 cup)
8 ounces icing sugar, sifted

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch flan pan with a removeable bottom well and then set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an eletric whisk until smooth and thick. Spread on the hot marshmallows.
Let cool completely. Cut into wedges to serve.








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