Brownie Pie

brownie-pieThe first time I had brownie pie was about ten years ago. One of my friend’s had brought it to a gathering, and everyone loved it. It was a very simple recipe though. For her pie, she just used brownie mix in a store-bought pie shell. It was good, but I knew I could improve on it. For my version, I created a really moist rich brownie, that wasn’t chewy. Then I added my favorite toppings, dark chocolate chips, roasted pecans, and warm caramel. You’ll be thanking me for this recipe, trust me, it’s that good. This pie is just perfect served warm. To really put it over the top, add some vanilla ice cream or freshly whipped cream. It would be a perfect addition to the pies you’ll be making during the holidays. We usually make this pie, or an old-fashioned chocolate cake, on Thanksgiving so there will be some chocolate in the house in case no one wants the pumpkin or apple pies that are always served.
Brownie Pie Recipe

pre-made roll out or homemade pie crust
1/2 cup flour
1 stick butter, or 1/2 cup, melted
1/2 cup cocoa powder
3 eggs
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla

1/2 cup chopped pecans, roasted
1/3 cup chocolate chips (milk or dark chocolate)
pre-made jarred caramel sauce, warmed

1. Preheat oven to 350 degrees. Roast chopped pecans in preheated oven for 5 -7 minutes, or until fragrant.

2. Combine sugars and melted butter in a large bowl. Whisk until well-incorporated. Add eggs, one at a time, until incorporated. Add cocoa powder and whisk until incorporated. Add flour and salt, whisk until incoportated. Add vanilla and whisk again.

3. Roll out pie crust in a pie plate. Trim and crimp edges. Pour brownie batter in pie crust. Bake at 350 degrees for about 30 minutes. Pie is done when toothpick is inserted into the middle of the pie and comes out clean.

4. Just as soon as the pie comes out of the oven, top with chocolate chips, pecans and caramel. Warm caramel first in the microwave before drizzling on top of pie.

Article Posted 6 years Ago

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