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Fudge Brownie Pie

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You will love these marshmallow brownies. There’s no question about it. How could you not love a gluten free dessert that combines two of the best things ever – a fudgy, dense, chocolatey brownie and the fluffiest marshmallow meringue frosting you could possibly imagine. So you can feast your eyes on pure melted chocolate sinfulness.

Ingredients:

  • 3/4 cup flour
  • 1 cup of regular sugar
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, melted OR margarine
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 1/2 cup chopped toasted pecans
  • 2 handfuls of mini marshmallows

For the frosting:

  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup evaporated milk
  • 1 cup powdered sugar, sifted

Directions:

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 top.

To make the chocolate frosting mix all 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.

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