Brownie Brittle Grasshopper Pie Recipes
BROWNIE BRITTLE
Provided by Food Network
Categories dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies.
- Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt.
- Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve.
BROWNIE BRITTLE
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, oil, sugar, water and vanilla. Whisk together the flour, cocoa, salt, baking powder and, if desired, espresso powder; stir into egg mixture until blended. , Spread into a greased or parchment paper-lined 15x10x1-in. baking pan. Top with chopped nuts if desired. Bake until very firm to the touch, 12-15 minutes. Cool on a wire rack. Break into pieces. In a microwave, melt chocolate chips and oil; stir until smooth. Drizzle over pieces. Let stand until set before cutting.
Nutrition Facts : Calories 78 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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- Use a food processor to grind up Brownie Brittle into a fine crumb. You will need 2 cups for the crust and an additional 1/2 cup for the filling.
- Combine Brownie Brittle crumbs, melted butter, flour and sugar. Stir until butter is evenly distributed and no dry crumbs remain. Press crumbs into a 9” spring form pan.
- Prepare the filling. Make the whipped cream by combining heavy whipping cream and powdered sugar. Beat on medium-high speed until stiff peaks form. You will need about ½ cup of the whipped cream to top the pie; the rest will be combined for the filling. Refrigerate until ready to use.
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