Sunday, September 18, 2016


I'm always on the look out for a good brownie recipe.  I like my brownies to be dark, moist and rich.  This brownie pie ticks all three boxes. As an added bonus it is also full of wonderful toasted pecans and it has a sneaky layer of marshmallow hiding under the lush chocolate icing.  I am so in love with this brownie pie.  I have made it three times in the CC now and when I am not making it, I can't stop thinking about it. It really is sensational.  I hope you make it and love it as much as I do.


Brownie Pie
125g butter diced
3/4 cup caster sugar
3/4 cup plain flour
1/2 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
2 tsp vanilla extract
2 eggs
1/2 cup toasted pecans chopped.
1 cup of mini marshmallows or 1 cup of regular marshmallows each cut into 3-4 pieces

1. Preheat oven to 160 degrees. Grease a 20cm spring form pan.
2. Place butter in the bowl with the kneading blade.
3. Select Speed 3 Temp 80 degrees Time 2m 30sec.
4. Add caster sugar, flour, cocoa powder, baking powder, salt, vanilla, eggs.
5. Select Pastry P1 for 1 min 30 sec.
6. Stop program after 30 seconds and scrape down bowl and blade. Resume program.
7. Stop program with 15 seconds to go.  Add pecans.
8. When program is complete, tip batter into the prepared pan.
9. Bake in preheated oven for 30 to 40 minutes or until a skewer inserted in the middle comes out clean.
10. Remove pie from oven. Cover the top with the marshmallows.  Return the pie to the oven and leave until marshmallows are melted - about 3-4 minutes. Do not let the marshmallows brown or they will be tough and chewy under the icing.
11. Remove pie from the oven and allow to cool for 10 minutes.


60g butter diced
1/4 cup cocoa powder
1/4 cup evaporated milk
250g icing sugar

1. Place butter in the bowl with the kneading blade. Select Speed 3 Temp 80 degrees Time 2m 30sec.
2. Change blade to whisk.
3. Place all other ingredients in the bowl.
4. Select Speed 3 Time 20 seconds.
5. Scrape down bowl.
6. Select Speed 6 Time 5min.
7. Pause program after 3 min and scrape down sides.
8. Pour icing over the marshmallows, spreading the icing very carefully so as not to disturb the marshmallows to much,

NOTE - the last time I made this I used white marshmallows only because I can't stand the taste of the pink ones.

Pecans can be substituted with walnuts if you like.

To toast your nuts, place them on a baking tray, nicely spread out.  Place them in the preheated oven for 5 -7 minutes or until fragrant.

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