Extremely Rich Brownie Pie Recipes

RICH CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

BROWNIE PIE

Steps:

• Make brownies in a 9x13 inch pan according to package directions. Bake and cool.
• In a small bowl, combine pudding mix and milk. Whisk until smooth. Allow to set up 5 minutes, then spread over cooled brownies. Spread whipped topping over pudding layer. Garnish with shaved chocolate and crushed chocolate wafers immediately before serving. Store leftovers in refrigerator.

THE BEST BROWNIE PIE

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.

SUPER RICH BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square baking pan.
• Melt butter over low heat.
• In a mixing bowl stir the cocoa and sugar together. Stir in the melted butter. Beat in the egg and vanilla.
• Stir in the flour and salt and mix until smooth. Stir in the walnuts. Pour mixture into the prepared pan and spread into an even layer.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. Let cool before cutting.

KAHLUA FUDGE BROWNIE PIE

Steps:

• Roll out pastry; fit into a 9 ½ inch deep dish pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes, then partially prebake (tear off about 16 inches foil; tuck the foil into the pie shell, let the excess foil on the ends just flare out like wings; pour in enough dried beans to reach the top of the pan; preheat oven to 400°; bake pie shell on center oven rack for 15 minutes; slowly lift out foil with beans; prick pastry all over the bottom with a fork) and let cool.
• Decrease oven temperature to 350°.
• Melt butter in a small, preferably nonstick saucepan over very low heat.
• Chop the chocolate; add it to the saucepan when the butter is almost melted.
• When the butter is completely melted, turn off the heat but leave pan in place for another minute or so, tilting and swirling it once or twice so the hot butter runs over the chocolate.
• Remove pan from the heat; wait 3-4 minutes, then whisk the chocolate until smooth.
• Set aside to cool.
• Add walnuts to a food processor with ¼ cup sugar, the cocoa, flour, and salt; pulse repeatedly until the nuts are very finely chopped; set aside.
• Using an electric mixer, beat the eggs and remaining ¾ cup sugar in a big mixing bowl until quite light and airy, about 4 minutes.
• Add in Kahlua, vanilla, and nut mixture; beat again until smooth.
• Add in chocolate mixture and beat briefly until the filling is uniformly mixed; pour filling into the cooled pie shell.
• Place pie on the center oven rack and bake for 35 minutes; expect the pie to puff up and don't be surprised if the top develops a crack or two; also expect the filling to seem relatively loose under the crusted.
• Transfer pie to a wire rack; let cool thoroughly; the pie can be sliced once it has cooled, but the texture will be better for slicing if you refrigerate it for at least 1 hour.
• Serve with whipped cream.