Ingredients
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
Method
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Invert base of a 21cm round springform pan (base measuring 20cm). Grease and line base and side with baking paper.
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Prepare brownie mix according to directions on packet, reserving frosting mix sachet for another use. Pour into prepared pan. Spread evenly.
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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.
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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.
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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.
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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.
