FUDGY MARSHMALLOW BROWNIE PIE

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.

FUDGY BROWNIE MARSHMALLOW PIE

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.

Icing

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.

GINGERBREAD BROWNIE

I like brownies because, well, they are chocolate.  However, I wouldn't say that I love brownies.  They have always seemed a bit one dimensional taste wise to me - overwhelmingly chocolate.  I prefer my chocolate treats to have extra flavours and textures.  That's why I am in love with this Gingerbread Brownie.  It is chocolate, it is dense and it has the bonus of having wonderful spices in it.  The amount of spice is just right in my opinion.  Enough to know it is there and enjoy it but not overpowering.  The spices work really well with the chocolate.  It makes a really thick batter, so make sure you smooth it well into its tin before baking.

GINGERBREAD BROWNIE 

Brownie
250g unsalted butter diced
200g dark chocolate (70% cocoa) broken into squares
1 1/3 cups of plain flour
1 1/3 cups of brown sugar (firmly packed)
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
4 eggs

1. Grease and line a square 20cm cake tin. Preheat oven to 160 degrees.
2. Place chocolate and butter in the bowl with the kneading blade. 

3. Select Sp 3, 65 degrees, 6 minutes.
4. When programme is complete, scrape down the sides of the bowl.
5. Add remaining ingredients in the order specified.
6. Select Pastry P1 1.30min. When there are 30 seconds remaining, stop the machine and scrape down the sides of the bowl. Resume programme.
7. When the programme is complete, place batter in the prepared cake tin.
8. Bake brownie for 25 - 30 minutes in the middle of the oven.
9. Brownie is cooked when fully set but still soft in the centre. Do not over bake or you will have a dry brownie.
10. Allow to cool in the tin. Then decorate.

Chocolate Drizzle
100g dark chocolate (70% cocoa)
1/4 cup icing sugar.

1. Place broken up chocolate in the bowl with the kneading blade.
2. Select Sp3, 65 degrees, 5 minutes.
3. Place melted chocolate in a zip lock back and snip off the corner.
4. Sprinkle icing sugar over the brownie and then drizzle chocolate over the top.
5. Cut into squares.

NOTE - you can do the icing sugar and melted choc before you cut it into squares or after.  Whichever takes your fancy.