Last summer I was daydreaming about pie and my thoughts turned to new pie creations for Thanksgiving. I have my traditional pie favorites, but every year I like to experiment with at least one or two new ideas to mix up the expected. If you’ve been reading this blog for any amount of time, you know how much I love brownies. There are probably at least a dozen different brownie recipes. But no brownie pie recipe until now!
I’m not much of a pie baker. And since I know so many people that are – I usually decide to cut my losses and stick to cake instead.
I’ll leave the pies to all the grandmas who can whip up flaky pie perfection without a recipe, eyes closed, in 20 minutes flat. And maybe in 40 years if I become a grandma, I’ll magically get that apple pie baking gene.
But I have a weakness for brownies. And when I got the idea of making a brownie pie – I knew it was time to face my pie crust fears. Because a fudgy, super chocolate-y brownie encased in flaky pie crust is clearly a necessary life goal. And a perfect way to foray into the realm of pie without facing the stiff competition.
The brownie pie puffs up as it bakes, and the tops gets crackly and delicious. But the inside stays gooey, rich, and super chocolatey. I wanted mine to stay all chocolate, but you could mix in walnuts if that is more your thing. I am not a fan of nuts in desserts, so I skipped that part.
Ingredients:
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Instructions:
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.