Iron skillet brownies

  • 115g, plus more for pie plate
  • For the marshmallow cream frosting
  • 60g unsweetened chocolate
  • 200g marshmallow cream
  • 200g sugar
  • 115g butter, softened
  • 1 tbsp vanilla extract plus 1 tsp
  • 30g all-purpose flour
  • 420g icing sugar
  • 2 tbsp milk
  • 1/4 tsp salt
  • 2 eggs
  • 200g pecans, chopped
  • Marshmallow cream frosting, recipe follows
  • Whipped cream or ice cream, for serving
  • For the marshmallow cream frosting
  • 200g marshmallow cream
  • 115g butter, softened
  • 1 tsp vanilla extract
  • 420g icing sugar
  • 2 tbsp milk
1) Preheat oven to 160C/Gas 2. Butter a circular pie plate.

2) Melt chocolate and butter in an iron skillet over medium heat; stir to prevent scorching. Remove from heat when melted. Whisk in sugar, vanilla, flour, and salt.

3) In a small bowl, whisk the eggs together and add a little hot brownie mixture. This will temper the eggs and not cook them, when they go into the skillet. Pour eggs into skillet along with the pecans. Mix well. Pour into prepared pie plate.

4) Bake in the preheated oven for 40 minutes. Let cool and frost.

5) Cut into squares, top with whipped cream or ice cream and serve.

For the marshmallow cream frosting:

1) Beat all the ingredients together in a large bowl until well combined.

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