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Prep Time: Cook Time: Total Time:
1 (14 oz.) can of sweetened condensed milk
1/4 cup unsalted butter, cut into 8 pieces to make for quicker melting
1/2 cup unsweetened baking cocoa
3 eggs
1/3 cup all-purpose flour
1 tsp. vanilla extract
1 1/2 cup semisweet chocolate chips, divided
1/2 cup salted caramel sauce (I used Trader Joes)
7 oz. marshmallow fluff
1 chocolate cookie pie crust
Get a medium sauce pan, over low heat, place condensed milk, butter, and cocoa powder in the pan. Mix everything together and stir occasionally so the mixture does not stick to the pan and scorch.
Remove from heat when all ingredients are melted and mixed together fully.
In a large bowl, lightly beat the eggs.
Temper eggs by adding a small amount of the chocolate mixture, a couple spoonfuls at a time. Do this three times. Next, stir in the remaining chocolate into eggs.
Add flour and vanilla, extract. Fold in 1 cup semisweet chocolate chips. Pour half brownie batter into pie shell.
Drizzle the caramel sauce. Pour the remaining brownie batter on top. Some caramel will come to the top, that’s okay. Bake at 350 degrees F for 40 minutes. Remove from oven and let cool completely on a wire rack.
While the pie is cooling, in a microwave safe bowl melt the remaining ½ cup semisweet chocolate chips, 30 seconds at a time.
Put into a piping bag and pip chocolate “fishes” onto wax paper. Let set up. If in a hurry put in fridge for about 10 minutes.
When pie is cool top with marshmallow fluff and chocolate fish. Put in fridge until ready to serve as the fluff will spread out at room temperature.
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Chocolate Brownie Caramel-Marshmallow Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 (14 oz.) can of sweetened condensed milk
1/4 cup unsalted butter, cut into 8 pieces to make for quicker melting
1/2 cup unsweetened baking cocoa
3 eggs
1/3 cup all-purpose flour
1 tsp. vanilla extract
1 1/2 cup semisweet chocolate chips, divided
1/2 cup salted caramel sauce (I used Trader Joes)
7 oz. marshmallow fluff
1 chocolate cookie pie crust
Get a medium sauce pan, over low heat, place condensed milk, butter, and cocoa powder in the pan. Mix everything together and stir occasionally so the mixture does not stick to the pan and scorch.
Remove from heat when all ingredients are melted and mixed together fully.
In a large bowl, lightly beat the eggs.
Temper eggs by adding a small amount of the chocolate mixture, a couple spoonfuls at a time. Do this three times. Next, stir in the remaining chocolate into eggs.
Add flour and vanilla, extract. Fold in 1 cup semisweet chocolate chips. Pour half brownie batter into pie shell.
Drizzle the caramel sauce. Pour the remaining brownie batter on top. Some caramel will come to the top, that’s okay. Bake at 350 degrees F for 40 minutes. Remove from oven and let cool completely on a wire rack.
While the pie is cooling, in a microwave safe bowl melt the remaining ½ cup semisweet chocolate chips, 30 seconds at a time.
Put into a piping bag and pip chocolate “fishes” onto wax paper. Let set up. If in a hurry put in fridge for about 10 minutes.
When pie is cool top with marshmallow fluff and chocolate fish. Put in fridge until ready to serve as the fluff will spread out at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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