Brownie Bottom Pudding Pie Recipe 465 Recipes

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

BROWNIE PUDDING

Steps:

• Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.

BROWNIE BOTTOM SWEET CHOCOLATE PIE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix until well blended. Stir in flour and nuts. Spread into greased 9-inch pie plate.
• Bake 25 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool completely on wire rack.
• Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Let stand 2 minutes. Spread over pie. Top with whipped topping; sprinkle with grated chocolate. Refrigerate until ready to serve. Store leftover pie in refrigerator.

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
• Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge. Reserve removed brownie pieces for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining COOL WHIP and reserved brownie pieces.
• Refrigerate 2 hours.

BROWNIE BOTTOM PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Use back of large spoon to make slight depression in center of brownie. Cool completely.
• Beat pudding mixes and milk with whisk 2 min. Let stand 2 min. Spread over brownie.

3-STEP BROWNIE PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Blend in eggs and 1 tsp. vanilla. Add flour and nuts; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Beat whipped topping mix, 1/2 cup milk and remaining vanilla in large bowl with mixer on high speed 6 min. or until topping thickens and forms soft peaks. Add remaining milk and dry pudding mix. Beat on low speed until blended, then beat on high speed 2 min. Spread over dessert. Refrigerate 2 hours.

LAYERED BROWNIE DESSERT

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, salt and baking powder; add to creamed mixture just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 20-25 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over brownies. , In a large bowl, whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes. Spread over filling. Refrigerate 1 hour or until serving. , Cut into squares; garnish with whipped topping and nuts.

BROWNIE BOTTOM PIE

Steps:

• Heat oven to 350 (325 for glass pie plate).
• Grease bottom and sides of 9 inch pie plate.
• Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
• Stir until chocolate is melted.
• Stir in sugar, eggs, and vanilla.
• Mix in flour, then nuts.
• Spread in pan.
• Bake 25 to 30 minutes.
• Cool.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat well with wire whisk.
• Let stand 2 minutes.
• Spread over brownie pie.
• Top with Cool Whip or whipped cream.
• Garnish with grated Bakers chocolate.
• Refrigerate until ready to serve.

EASY BROWNIE BOTTOM MOCHA PUDDING PIE

Steps:

• Heat oven to 325°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Add sugar, eggs, 1 Tbsp. coffee and vanilla; mix well. Stir in flour; spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Add milk to remaining coffee in medium bowl; stir until dissolved. Add pudding mixes; beat with whisk 2 min. Let stand 2 min. Spread over pie. Refrigerate 3 hours.

LAYERED BROWNIE PUDDING DESSERT RECIPE

Steps:

• Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan.
• Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
• Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
• Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
• Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.