Brownie Pie Recipes

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

Steps:

• Pre heat oven to 350 degrees.
• Lightly beat eggs.
• Coarsely chop pecans.
• Melt chocolate morsels in microwave and let cool.
• Sift one cup self rising flour.
• Toast nuts in oven by placing them on cookie sheet in hot oven for 5-7 minutes, remove and let cool.
• Combine eggs, sugar, and cooled melted chocolate in large bowl.
• Add flour and mix well.
• Stir in reamaining ingredients and pour equal portions into each uncooked pie shell.
• Bake 55 minutes.
• Let cool for 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Melt butter in a medium saucepan. Stir in cocoa powder and sugar until well combined. Remove from heat and quickly stir in eggs. Stir in flour until well combined. Add boiling water and vanilla. Stir in walnuts. Pour into the prepared pan.
• Bake in the preheated oven until starting to look done but still gooey in the center when tested with a toothpick, 12 to 15 minutes. Remove from the oven and cool before serving.

Steps:

• Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.
• Meanwhile, let the prepared ganache stand at room temperature 30 minutes.
• Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.
• Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.
• Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.
• Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.

Steps:

• Heat oven to 350, grease 9" round pie plate or square pan.
• Beat all ingredients, except nuts, until smooth for two minutes on high.
• Pour into pan and sprinkle with nuts.
• Bake 30-35 minutes.

Steps:

• Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups.
• In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool 5 to 10 minutes; remove from muffin pan cups.