BROWNIE PIE
Rich, moist and chocolatey..this will please all who sample. This is a must for chocolate and brownie lovers alike. This recipe makes two pies, but after you taste it, you will be glad that you have more than one!! This is a Paula Deen recipe that I re-named, and be SURE to measure the 1 cup of flour BEFORE you sift it. This pie is so good it could be dangerous!!
Provided by SassiKatt Chef
Categories Pie
Time 1h15m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Pre heat oven to 350 degrees.
- Lightly beat eggs.
- Coarsely chop pecans.
- Melt chocolate morsels in microwave and let cool.
- Sift one cup self rising flour.
- Toast nuts in oven by placing them on cookie sheet in hot oven for 5-7 minutes, remove and let cool.
- Combine eggs, sugar, and cooled melted chocolate in large bowl.
- Add flour and mix well.
- Stir in reamaining ingredients and pour equal portions into each uncooked pie shell.
- Bake 55 minutes.
- Let cool for 30 minutes before serving.
Nutrition Facts : Calories 546.9, Fat 33.6, SaturatedFat 13.6, Cholesterol 77.6, Sodium 308.9, Carbohydrate 57.6, Fiber 3.6, Sugar 37.7, Protein 5.9
MAMA PAT'S CHOCOLATE BROWNIE PIE
Steps:
- Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
- Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
- Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
- Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
- Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
- Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.
BROWNIE PECAN PIE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
- For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
- Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
- For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
- Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
- Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!
BROWNIE FUDGE PIE
This gooey chocolate dessert is given a hint of spice with cinnamon in the pastry. It freezes well for an easy dinner party dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 1h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 639 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 46 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.54 milligram of sodium
MINCE PIE BROWNIES
Combine two favourites in this clever mash-up of brownies and mince pies. These sweet treats will prove a big hit throughout the festive season
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Melt the butter and chocolate in a medium bowl, either in a microwave - cooking for 1 min on High, then stirring and continuing to heat in 20-second blasts - or by setting the bowl over a pan of simmering water and stirring occasionally. Once melted, leave the mixture to cool.
- Heat the oven to 180C/160C fan/gas 4. Line the base of a shallow 20cm square tin with non-stick baking parchment. Sieve the flour and cocoa into a medium bowl. Whisk the eggs and sugar with an electric mixer on maximum speed until thick and creamy, about 3-8 mins, or when the mixture runs off the beaters and leaves a trail for a second or two.
- Pour in the cooled chocolate mixture, then fold together with a rubber spatula in a figure of eight, moving the bowl round until the mixture is a mottled dark brown. Be gentle so you don't knock out the air.
- Sift in the cocoa and flour mixture and continue gently folding. The mixture will look dry and dusty, then fudgy. Stop just before you feel you should, as you don't want to overmix it.
- Spoon a little mixture into the prepared tin, then add the mince pies, leaving them whole. Scrape over the rest of the mixture, gently easing it between and over the pies. Level the top. Put in the oven for 25 mins. If the brownie mixture is very wobbly in the middle, it's not quite done, so bake for another 5 -10 mins, or until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven and leave to cool in the tin. Dust with icing sugar. Cut into quarters, then cut each quarter into four squares. Will keep in an airtight container for a week and in the freezer for up to a month.
Nutrition Facts : Calories 354 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE BROWNIE PIE
This is a fast and easy recipe when you are in need of a chocolate fix. The amount of cocoa powder can be changed depending on your taste (more or less). Thank you Mom!
Provided by RunningMom
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Melt butter in a medium saucepan. Stir in cocoa powder and sugar until well combined. Remove from heat and quickly stir in eggs. Stir in flour until well combined. Add boiling water and vanilla. Stir in walnuts. Pour into the prepared pan.
- Bake in the preheated oven until starting to look done but still gooey in the center when tested with a toothpick, 12 to 15 minutes. Remove from the oven and cool before serving.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 33.2 g, Cholesterol 77 mg, Fat 17.9 g, Fiber 1.4 g, Protein 4 g, SaturatedFat 8.3 g, Sodium 20.1 mg, Sugar 25.4 g
BROWNIE BOTTOM SWEET CHOCOLATE PIE
Treat your loved ones to a slice of Brownie Bottom Sweet Chocolate Pie after dinner tonight. A fudgy baked brownie "crust" is topped with creamy chocolate pudding and whipped topping for this decadent Brownie Bottom Pudding Pie.
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE BROWNIE PECAN PIE
Serve at room temperature or chilled. Don't use an unbaked pie shell; the filling is fairly wet and may make the pastry taste slightly raw.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; in a saucepan, gently heat the corn syrup, brown sugar, and butter together until the butter melts.
- Turn off the heat and add in the chocolate and salt; let stand 5-7 minutes, occasionally tilting and shaking the pan so the liquid runs over the chocolate.
- Whisk the mixture until smooth, the pour into a bowl and let cool for 10 minutes.
- Whisk the eggs and egg yolk together in another bowl until frothy; blend in vanilla.
- Add about half of the slightly cooled chocolate mixture and whisk until smooth; blend in the remaining chocolate mixture.
- Add in the pecans and stir well; pour filling into the cooled pie shell.
- Using a fork, gently rake the nuts to distribute them evenly.
- Place the pie in the center oven rack and bake about 40 minutes, until the filling has puffed and cracked slightly, especially around the edge.
- Rotate the pie 180° halfway through the baking.
- When done, it may be slightly wobbly at the center; don't worry, the residual heat will continue to cook the pie.
- Transfer the pie to a wire rack and let cool; serve warm or at room temperature; or let cool thoroughly, cover with loosely tented foil and refrigerate for several hours before serving.
- May serve with whipped cream or ice cream on top.
Nutrition Facts : Calories 689.8, Fat 45.6, SaturatedFat 15.8, Cholesterol 161.1, Sodium 236.8, Carbohydrate 72.8, Fiber 5.7, Sugar 36.1, Protein 9.3
HOMEMADE BROWNIE PIE
This pie never lasts long at our house-it's a different, fun way to serve brownies.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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