sketch of Bob above the Fudge Brownie Pie recipe.


3/4 c. flour
1 c. sugar
1/4 c. unsweetened cocoa powder, sifted
1 t. baking powder
1/4 t. salt
4 oz. butter, melted
2 eggs, beaten
2 t. vanilla
1/2 c. chopped, toasted pecans
2 handfuls of mini marshmallows

2 oz. butter, melted
1 oz. cocoa powder, sifted
2 oz. evaporated milk
1 c. powdered sugar, sifted

Preheat the oven to 350°. Butter a (9 inch) spring form pan and 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 til smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25-30 minutes or til 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 til smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut the pie into wedges to serve.

Fudge Brownie Pie recipe is published in our August, 2013 Menu Minder, Issue #358.