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.
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.
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
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.