I’m starting the week off with brownie pie. If you’ve read my blog long enough you know my family loves brownies. Between brownie and blondie recipes I have five on the blog at this time and since it’s been a while, I’m posting a family favorite today, brownie pie. I’ve actually been making this recipe for years, it’s from Hershey Kitchens, and can’t believe it’s not on my blog yet. Maybe it was meant to be posted this week because it is perfect for any backyard cookout or barbecue or potluck.
It’s easily made ahead plus it’s super easy to transport. I made this last Pi Day for my son to take into his Math class as a treat. The kids loved it and it held up well to being transported. Eat it as is or top with freshly whipped cream or make a brownie sundae with ice cream, fudge sauce, nuts, whipped cream, and a cherry.
More brownie recipes to check out:
- ½ cup sugar
- 2 tablespoons butter
- 2 tablespoons water
- 2 cups milk chocolate chips, divided
- 2 eggs
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon vanilla extract
- Heat oven to 350°F. Grease 9-inch pie plate.
- Combine sugar, butter, and water in a medium saucepan. Cook over medium heat, stirring occasionally, just until mixture boils. Remove from heat. Immediately add 1 ⅓ cups chocolate chips; stir until melted. Add eggs; beat with a spoon until well blended.
- Stir together flour, baking soda, and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla and remaining chocolate chips; pour into prepared pie plate.
- Bake 25 to 30 minutes or until almost set. (Pie will not test done in the center.) Cool.
Adapted from Hershey's Kitchens