Ingredients Jump to Instructions ↓

  1. For The Brownies

  2. 1 teaspoon 5ml Solid vegetable shortening

  3. 1/2 cup 31g / 1.1oz Flour

  4. 1/3 cup 36g / 1 1/3oz Cocoa powder

  5. 1/2 teaspoon 2 1/2ml Baking powder

  6. 1/4 teaspoon 1 1/3ml Salt

  7. 2 Eggs

  8. 1/4 cup 59ml Water

  9. 1/2 cup 99g / 3 1/2oz Vegetable shortening - melted

  10. For The Pudding

  11. 4 cups 948ml Heavy cream

  12. 6 tablespoons 90ml Cornstarch

  13. 1 cup 198g / 7oz Sugar

  14. 1 cup 110g / 3.9oz Semisweet chocolate chips

  15. 1 teaspoon 5ml Pure vanilla extract

  16. To Assemble

  17. 1 cup 237ml Mini marshmallows

  18. 1/2 cup 73g / 2.6oz Chopped pecan pieces

  19. 1/2 cup 55g / 1.9oz Mini chocolate chips

  20. 1/4 cup 49g / 1.7oz Powdered sugar

  21. 1/4 cup 27g / 1oz Cocoa powder

  22. 2 tablespoons 30ml Milk

  23. 1/2 cup 118ml Caramel sauce

  24. 2 cups 474ml Sweetened whipped cream

  25. Shaker of powdered sugar

  26. Fresh mint sprigs

Instructions Jump to Ingredients ↑

  1. For the Brownies: Preheat the oven to 350 degrees. Grease a 10-inch spring-form pan with the teaspoon of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Fold in the chocolate chips. Pour the batter into the prepared pan and spread the batter evenly over the pan. Place on the middle rack of the oven and bake for 20 minutes. Remove from the oven and cool completely.

  2. For the Pudding: In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste. In a 2-quart, nonstick saucepan, over medium heat, bring the cream to a simmer. Add the paste and remaining ingredients stirring constantly until the chocolate melts. Continue to cook for 8 minutes, stirring often, until creamy and thick.

  3. Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cool to room temperature.

  4. To assemble: Spread the pudding evenly over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.

  5. For the frosting: In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and refrigerate for at least 8 hours.

  6. Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint.

  7. This recipe yields 12 servings.


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