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Delicious fudgy brownie bottom topped with marshmallow and a tasty chocolate fudge icing. Gorgeous!

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 180*C/350*F/ 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.

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