Chocolate Brownie Pie Barefoot Contessa Food

BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

OUTRAGEOUS BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
• Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
• Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.
• Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.
• This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.

CRUSTLESS BROWNIE PIE (FROM MY GREAT RECIPES)

Steps:

• In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
• Sprinkle reserved 1 tspn flour on sliced nuts.
• Stir in nuts.
• Spread in buttered 9-inch pan.
• Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
• Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.

BAREFOOT CONTESSA'S BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides.
• Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water.
• Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
• Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
• In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
• Fold the flour mixture into the batter until just combined.
• Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
• The inside will still be very soft.
• Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

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.