Fudge Brownie Pie: 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 180C/350F/ 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.