Fudge Brownie PieCooking With Sharon Springfield | Cooking With Sharon Springfield

Fudge Brownie Pie

¾ cup flour
1 cup sugar
¼ cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
¼ teaspoon salt
4 oz butter, melted
2 large eggs, beaten
2 teaspoons vanilla
½ cup chopped toasted pecans
2 handfuls of mini marshmallows

For the Frosting:

¼ cup butter, melted
¼ cup cocoa powder
¼ cup evaporated milk
1 cup powdered sugar

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 the top.

To make the chocolate frosting: mix all the 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.