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1
For the Brownies: Preheat the oven to 350 degrees F. Grease a 10-inch spring-form pan with the teaspoon of shortening.
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2
In a mixing bowl, combine all of the ingredients, except for the chocolate chips.
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3
Mix well.
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4
Fold in the chocolate chips.
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5
Pour the batter into the prepared pan and spread the batter evenly over the pan.
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6
Place on the middle rack of the oven and bake for 20 minutes.
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7
Remove from the oven and cool completely.
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8
For the Pudding: In a small bowl, combine 6 tablespoons of the cream and cornstarch together and mix to form a paste.
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9
In a 2 quart, nonstick saucepan, over medium heat, bring the cream to a simmer.
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10
Add the paste and remaining ingredients stirring constantly until the chocolate melts.
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11
Continue to cook for 8 minutes, stirring often, until creamy and thick.
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12
Remove from the heat and pour into a glass bowl.
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13
Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming.
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14
Let cool to room temperature.
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15
To assemble: Spread the pudding evenly over the brownie.
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16
Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.
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17
For the frosting: In a small bowl, combine the powdered sugar, cocoa powder and milk, mix well.
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18
Drizzle the chocolate frosting and caramel sauce over the top.
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19
Cover the pan with plastic wrap and refrigerate for at least 8 hours.
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20
Remove from the refrigerator and slice into individual servings and place on serving plates.
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21
Garnish with a dollop of whipped cream, powdered sugar and fresh mint.
