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For the Brownies: Preheat the oven to 350 degrees.
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Grease a 10-inch spring-form pan with the tsp.
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of shortening.
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In a mixing bowl, combine all of the ingredients, except for the chocolate chips.
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Mix well.
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Mix in the chocolate chips.
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Pour the batter into the prepared pan and spread the batter proportionately over the pan.
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Place on the middle rack of the oven and bake for 20 min.
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Remove from the oven and cold completely.
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For the Pudding: In a small bowl, combine 6 Tbsp.
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of the cream and cornstarch together and mix to create a paste.
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In a 2-qt, nonstick saucepan, over medium heat, bring the cream to a simmer.
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Add in the paste and remaining ingredients stirring constantly till the chocolate melts.
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Continue to cook for 8 min, stirring often, till creamy and thick.
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Remove from the heat and pour into a glass bowl.
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Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming.
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Let cold to room temperature.
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To assemble: Spread the pudding proportionately over the brownie.
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Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.
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For the frosting: In a small bowl, combine the powdered sugar, cocoa pwdr and lowfat milk, mix well.
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Drizzle the chocolate frosting and caramel sauce over the top.
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Cover the pan with plastic wrap and chill for at least 8 hrs.
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Remove from the refrigerator and slice into individual servings and place on serving plates.
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Garnish with a dollop of whipped cream, powdered sugar and fresh mint.
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This recipe yields 12 servings.
