560g packet Double Choc Fudge Brownies mix
300g dark cooking chocolate, coarsely chopped
¼ cup thickened cream
2 x 55g bars Turkish Delight chocolate, coarsely chopped
2 cups pink and white marshmallows, halved (180g)
1/3 cup salted roasted peanuts, chopped
2/3 cup flaked coconut, toasted
Extra 55g bar Turkish Delight chocolate, coarsely chopped
Invert base of a 21cm round springform pan (base measuring 20cm). Grease and line base and side with baking paper.
Prepare brownie mix according to directions on packet, reserving frosting mix sachet for another use. Pour into prepared pan. Spread evenly.
Cook in a moderately slow oven (160C) for about 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Remove. Cool completely in pan.
Place chocolate and cream in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl. Stir in Turkish Delight, marshmallows, peanuts and ½ cup of the coconut until combined.
Spoon over brownie in pan. Sprinkle with extra Turkish Delight and remaining coconut, pressing into chocolate to secure. Cover. Refrigerate for 4 hours, or until firm.
To serve, remove side of pan. Slide pie onto a serving plate. Cut into wedges.
TIP Use kitchen scissors to cut marshmallows in half. Try replacing Turkish Delight with Cherry Ripe, Kit Kat or Bounty chocolate bars.