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1
Preheat oven to 350 degrees.
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2
In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix).
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3
Combine brownie mix, egg, oil, and water in a medium mixing bowl.
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4
Mix on low to medium speed until combined.
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5
Fold in marshmallows and dusted chocolate chips.
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6
Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad.
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7
Let pie cool completely.
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8
While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil.
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9
Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate).
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10
Let the cream and chips stand for a minute to soften, then stir until smooth.
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11
The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse.
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12
Top pie with whipped ganache.
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13
You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.
