THE BEST BROWNIE PIE
This is seriously the BEST Brownie Pie recipe EVER!! Make a homemade crust, a from scratch brownie and get the gooiest, most chocolatey and fudgy brownie pie you've ever eaten!! You can use a prepared pie crust too, but whatever you do you need to make this pie!
Provided by Dorothy Kern
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Prepare pie crust as directed and press into a 9" pie plate. Chill until filling is ready.
- Note: if you want a crunchy bottom crust, partially bake the crust before adding the filling: Preheat oven to 425°F. Line your crust with parchment paper and add pie weights or dry beans. Bake for 15-20 minutes, remove the beans/parchment and add the filling.
- Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
- Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour.
- Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won't turn to a crumbly brownie texture because of the crust - it'll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
- Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.
Nutrition Facts : ServingSize 1 serving, Calories 532 kcal, Carbohydrate 62 g, Protein 6 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 2134 mg, Fiber 3 g, Sugar 39 g
DECADENT BROWNIE PIE
What a delicious pie to make for a weekend dessert - ready in an hour, another great from Eagle Brand!
Provided by Chef mariajane
Categories Pie
Time 50m
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Bake pie crust 10 minutes; remove from oven. Reduce oven temperature to 325°F.
- In small saucepan over low heat, melt chips with butter.
- In large mixing bowl, beat chocolate mixture with Eagle Brand, biscuit mix, eggs and vanilla until smooth. Add nuts. Pour into baked pie crust.
- Bake 35-40 minutes or until center is set. Serve warm or at room temperature with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 4640.1, Fat 280.6, SaturatedFat 110.8, Cholesterol 630.2, Sodium 3569.4, Carbohydrate 481.9, Fiber 30.2, Sugar 322.5, Protein 91.4
DECADENT BROWNIE PIE
From Taste of Home. They claim this is the richest brownie you'll ever taste. I'm not sure it is the richest, but it is way too good! Garnish slices with Andes Mint candies, caramel ice cream topping, whipped cream, or whatever your heart desires! Prep time does not include cooling time.
Provided by Dragonfly AZ
Categories Bar Cookie
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream butter and sugar.
- Add corn syrup; mix well.
- Beat in eggs, one at a time.
- Combine dry ingredients. Stir dry ingredients and milk into batter, alternating.
- Stir in nuts.
- Spread into greased 10 inch springform pan.
- Bake at 325 for 55-60 minutes, or until tests done.
- Cool completely.
- For ganache, bring cream to a boil. Stir in chocolate until smooth. Cool until of desired consistency.
- Remove sides from brownie pan. Place a wire rack over waxed paper; place brownie on rack. Pour ganache over the brownie, let it drip down the sides.
- Let stand until set, then cut into wedges.
Nutrition Facts : Calories 573.2, Fat 37.4, SaturatedFat 16, Cholesterol 90.1, Sodium 202.2, Carbohydrate 59.1, Fiber 3.4, Sugar 35.6, Protein 7.5
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