Instructions
FOR THE BROWNIE PIE
Preheat the roaster to 350 degreesF.
Spray a91/2- inch courtesan visage with a removable bottom with cuisine spray and smoothly flour the visage, shaking to remove excess.
Melt the adulation and chocolate chips in a glass or essence coliseum over a visage filled with 1 inch or so of stewing water. Stir until the adulation and chocolate chips have melted and the admixture is smooth. Set away to cool.
Beat the eggs, sugar, instant espresso and the vanilla excerpt in a stage mixer until blended. Add the cooled chocolate admixture and mix to combine. In a lower coliseum, stir together the flour, incinerating greasepaint and kosher swab and also add to the coliseum of the stage mixer and blend just until combined. Stir in half of the diced pecans and pour into the set visage. Top with the rest of the diced pecans.
Singe for 34- 45 twinkles or until the top begins to crack and the middle is kindly set but still soft. The pie will deflate kindly as it cools.
Top the elf pie with the frosting. Remove from the drum and serve cutlet at room temperature.
FOR THE FROSTING
Add the thralldom to a small saucepan and beat with a hand mixer until thralldom cake and begin to strip, about 2- 3 twinkles. Add faded milk, sugar and vanilla and blend. Add adulation and bring to medium heat, stirring constantly, for about 10 twinkles or until admixture becomes golden brown and thickens. Remove from the heat and add the coconut and pecans. Cool to room temperature and frost your pie, cutlet or cupcakes.