Brownie Pie is simple and sweet
Food writer Natalie Mikles shares a favorite family dessert recipe
One of my favorite recipes is in an old spiral-bound cookbook from the middle school where my grandmother was the school librarian. Along with recipes for Jell-O salads and casseroles is her recipe for brownie pie.
Brownie pie is a super simple recipe you can make quickly when you’re craving dessert. It’s extra good topped with vanilla bean ice cream or fresh whipped cream.
My grandmother’s recipe bakes in a pie pan, but without a pie crust. The crust is my favorite part of a pie, so I pour her filling recipe into a buttery pie crust for a doubly delicious brownie pie.
1 unbaked (9-inch) pie crust
½ cup unsalted butter
1 cup sugar
1/3 cup cocoa powder
1/3 cup flour
2 teaspoons vanilla extract
2/3 cup chocolate chips
Fit pie dough into a 9-inch pie crust. Place in refrigerator while preparing filling.
Preheat oven to 350 degrees.
Melt butter, then whisk in sugar. Set aside.
In a small bowl, whisk together cocoa powder and flour.
To butter mixture, add eggs, one at a time. Add vanilla extract. Add cocoa powder and flour. Fold in chocolate chips.
Pour into pie crust. Bake for 35-40 minutes.