Fudge Brownie Pie
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|3/4 cup flour|
|1 cup of regular sugar|
|1/4 cup unsweetened cocoa powder,sifted|
|1 teaspoon baking powder|
|1/4 tsp salt|
|4 ounces butter, melted|
|2 large eggs, beaten|
|2 teaspoons vanilla|
|1/2 cup chopped toasted pecans|
|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)|
|1 cup powdered sugar, sifted (8 ounces)|
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan 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 center 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 electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.