BROWNIE PIE

BROWNIE PIE

charisse-kenion-456575-unsplash

I was super pumped for Friday’s cooking show recipe! A friend in my community group made brownie pie for our Christmas party, & I’ve been dreaming about it ever since. Brownies are one of those things that I thought could only be made from a box until I was in my twenties. Kind of like macaroni & cheese. Learning to make those things from scratch was a phenomenon. And the thing is, it’s not even hard. I will never make a complicated recipe on an Instagram live video. Mainly because my sous chef is four years old. But also, the more complex the recipe, the less diverse my focus can be. I’m still learning how to read comments while I mix & how to set up the tripod so the lighting isn’t atrocious, so the last thing I need is a hard recipe to follow. This is all for fun, & when I think fun, I think brownie pie! Actually, that’s not entirely true. My favorite pies are fruit pies. But I do love brownies, so this recipe combines two of my dessert loves.

If you haven’t checked out Joanna Gaines’s cookbook (linked below), you totally should! Everything I’ve made so far is delicious. And the recipes all feel doable– she’s not about that crazy ingredient life.

Let us know if you make some brownie pie! Hope to see you Fridays at 2:30 for our weekly segment!

BROWNIE PIE by Joanna Gaines, courtesy of Magnolia Table

INGREDIENTS

1 stick (8 T) salted butter

2 oz. unsweetened chocolate, chopped

1 C sugar

3 eggs

1/2 all-purpose flour

1 tsp vanilla extract

1/4 tsp salt

1 C semisweet chocolate chips (I chopped up a bar of chocolate to mix in with my chips because I was short.)

Optional: 1/2 pecans, chopped (I didn’t use)

Powdered sugar

PIE CRUST (You can buy one from the freezer section of your grocery store, too.)

1 1/14 C all-purpose flour (plus more for rolling)

1 tsp salt

1 stick (8 T) unsalted butter, cut into 1/2 inch cubes

1/4 C ice-cold water

INSTRUCTIONS

1 To make the crust, whisk together the flour & salt. Cut the butter into the flour with your fingers until the mixture’s biggest pieces are the size of small peas. Sprinkle water into dough & mix in with hands.

2 Form the dough into a flattened ball, wrap in plastic wrap, & chill in the fridge for 1 hour (or more). Roll dough out on a lightly floured surface & lay in pie plate. Form crust edge with finger tips.

3 Pre-heat your oven to 350 degrees.

4 Melt the butter & unsweetened chocolate in a small saucepan, over low heat.

5 Remove from heat & whisk in the sugar. Pour into a medium size bowl & let it cool (for about 10 minutes).

6 Whisk in the eggs, one at a time. Whisk in flour, vanilla, & salt

7 Fold in pecans (if using) & chocolate chips. Pour mixture into pie crust.

8 Bake 1 hour. (Your kitchen is about to smell like buttery chocolate heaven.)

9 Good luck letting it cool. (I did not come close to succeeding.) Sprinkle with powdered sugar before tasting/inhaling. Best if accompanied by delicious coffee!

 

 

 

 

Leave a Comment