Baking on a gray day

country kitchen canisters
Abbott’s glen kitchen canisters

Winter in Vermont can be long. Often there are many  gray days in a row.  It’s easy to feel a little blue & lethargic. My remedy for the blues? Head into the kitchen & bake something comforting. Chocolate usually does the trick.

brownie pie wedge
wedge of brownie pie with peppermint ice cream

I found this decadent  brownie pie recipe in Ken Hadricks’ cookbook  appropriately titled” Comfort Food”. I have been using a lot of his recipes this January.   I have prepared several pots of soup, many 1 pan main dishes, & a few desserts. This brownie pie may become a favorite. I chose to top with a peppermint gelato and my  guests loved it. Sweetened whipped cream would also be terrific.


Brownie Pie

baked brownie pie
Brownie pie right out of the oven

1  9 inch pie crust, unbaked

1/2 cup ( 1 stick) unsalted butter

2 large eggs, room temperature

1/2 cup brown sugar

1/3 cup white sugar

1 1/2 teaspoons vanilla extract

brownie pie ingredients
brownie pie ingredients

1/2 cup white flour

1/2 tsp. salt

Optional: 1 cup toasted pecans or walnuts

  • Melt the butter in a saucepan over medium heat. Add 1 cup of chocolate chips & heat for a few minutes more, then remove from heat. Stir until chips are melted.
  • In a large bowl, combine eggs,sugars & vanilla & whisk until evenly blended.Add melted chocolate & stir. Add flour & salt & blend. Add remaining chips & nuts. Scrape the filling into unbaked pie shell & smooth top.
  • Bake  for 30 ~ 35 minutes. Do not test with a tooth pick in middle as it should be fudgy.
  • Serve warm with Ice cream or whipped cream. Serves 8 ~ 12
  • Note: this is very rich so smaller pie wedges will still satisfy that chocolate urge.

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