Fudge Brownie Pie And Hot Fudge Sauce Recipes

FUDGE BROWNIE PIE AND HOT FUDGE SAUCE

Steps:

• Beat eggs in a bowl, blend in melted butter.
• Combine flour, cocoa, and salt and add to butter mixture.
• Stir in the vanilla and pour into a greased 8 inch pie pan.
• Bake at 350 degrees for 25 or 30 minutes or until it looks set (it will not test done).
• Cool and cut into wedges and serve with ice cream and hot fudge on top.
• Hot Fudge Sauce:.
• Combine sugar and cocoa in a small saucepan.
• Blend in evaporated milk and corn syrup, and cook over medium heat stirring constantly until boiling.
• Boil for 1 minute, remove from the heat and stir in butter and vanilla, serve warm.

FUDGE BROWNIE PIE

Steps:

• Beat eggs in small mixing bowl.
• Blend in sugar and melted butter and margrine.
• Combine flour,sugar and salt, add to butter mixture.
• Stir in vanilla and nuts (if wanted).
• Pour into lightly greased 8-inch pie pan.
• Bake at 350 for 25 to 30 minutes or until almost set (pie wil not test done).
• let cool and then cut into wedges.

HOT FUDGE PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. cream together butter and sugar with electric mixer until fluffy, about 3 minutes.
• 3. Add eggs and vanilla and mix well.
• 4. Add cocoa powder, salt and flour and stir until well combined.
• 5. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.
• 6. Bake 30 to 35 minutes until center is set.

FUDGE BROWNIE PIE

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

BROWNIE FUDGE PIE

Steps:

• Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
• Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
• Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
• Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

CHOCOLATE BROWNIES WITH HOT FUDGE SAUCE

Steps:

• Brownies: Preheat oven to 180°C or 350°F.
• Cook the sugar, margarine and cocoa powder on stove over medium until the margarine is melted.
• Remove from heat, add eggs and vanilla. Stir.
• Add remaining ingredients (flour, baking powder and salt).
• Stir in nuts.
• Put in greased 20cm (8 inch) square pan.
• Bake at 180°C or 350°F for 25 minutes.
• Sauce: Combine melted margarine, sifted cocoa and water in a microwave proof bowl.
• Blend in condensed milk with wire whisk.
• Microwave on high for 1 minute, then whisk to blend.
• Microwave 1 1/2 minutes more on high. Add vanilla and blend with whisk completely.
• Serve hot with brownies and ice-cream of choice.
• To preserve: Leave to cool, put in jar with lid and refrigerate.
• To reheat: Remove lid from jar and microwave. If the sauce is too thick, add some water.