Love dessert but hate making decisions? Me, too. Which is why I came up with this recipe for brownie pie. Top it with whipped cream or ice cream and you've got yourself a serious treat.
Start to finish: 1 hour 15 minutes
- 1 refrigerated pie crust
- ½ cup (1 stick) unsalted butter
- Four ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- ½ cup light brown sugar
- 3 eggs
- 1½ teaspoons pure vanilla extract
- ⅔ cup all-purpose flour
- Whipped cream or ice cream, as needed for finishing
- Preheat the oven to 180°C. Place a 22 cm pie plate on a baking sheet.
- Unwrap the pie dough and roll out slightly on a lightly floured surface. Transfer to the prepared pie plate. Tuck the excess dough under at the edges, and crimp as desired using your fingers or a fork. Transfer to the refrigerator to chill while you make the filling.
- In a medium-size heat-safe bowl, combine the butter with the chocolate. Place the bowl over a medium pot of simmering water and heat, stirring occasionally, until completely melted.
- Remove the bowl from the heat. Add the granulated sugar and brown sugar, and whisk to combine. Whisk in the eggs one at a time, then stir in the vanilla extract.
- Add the flour and mix just until combined. Remove the prepared pie crust from the refrigerator and pour the brownie batter into the crust. Place the pie plate on the baking sheet and transfer the whole thing to the oven.
- Bake until the outside crust is lightly golden brown and the filling is shiny and appears set on the surface, 32 to 35 minutes. Cool completely before slicing. Serve each slice topped with whipped cream or ice cream.
What makes a humble brownie better? Putting it on a stick and dipping it into chocolate, for starters. Just set out a platter of these sweet bites at your next gathering and await all the compliments. Because serving food on stick so that guests can nosh with one hand and hold a drink in the other means you're a host who cares.
Makes 15 Brownie Pops
Start to finish: 50 minutes
- 227 grams neutral oil (like olive, coconut or vegetable)
- 227 grams unsalted butter, melted
- 1½ cups sugar
- 1½ cups brown sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 cups cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 15 ice-pop sticks
- 340 grams dark chocolate, melted
- Sprinkles or melted white chocolate, for decorating
- Preheat the oven to 180°C. Lightly grease a 33 x 23 x 5 cm baking pan and line it with parchment paper, leaving an inch of overhang on both sides.
- In a large bowl, whisk the oil with the butter, sugar, brown sugar, eggs and vanilla extract to combine.
- Sift the flour, cocoa powder, baking powder and salt into the oil mixture. Stir to combine. Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool completely.
- When the brownies are cool, use the parchment overhang to pull the brownies out of the pan. Cut the brownies into 15 even pieces. Slip an ice-pop stick into the side of each brownie and then place on a parchment-lined baking sheet. Transfer the baking sheet to the refrigerator and let the brownies chill for 15 to 20 minutes.
- Dip each brownie into the melted chocolate and then put it back on the baking sheet. Garnish with sprinkles or white chocolate as desired. Refrigerate for 5 to 10 minutes until the chocolate sets. Keep chilled until ready to serve.