Don’t forget to enter the $500 Visa giveaway from Swanson’s, and get two recipe ideas for your thanksgiving dressing, and maybe you can leave some ideas for me in the comment section when you enter. The Perfect Portions scale is also still going on.
This is a rich, moist brownie in a pie shell, how can it get any better? Oh yeah, add caramel, roasted pecans and dark chocolate chips. Serve with some ice cream and thank me later. This is a good one.
This recipe developed for Babble’s Family Kitchen.
pre-made roll out or homemade pie crust
1/2 cup flour
1 stick butter, or 1/2 cup, melted
1/2 cup cocoa powder
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans, roasted
1/3 cup chocolate chips (milk or dark chocolate)
pre-made jarred caramel sauce, warmed
1. Preheat oven to 350 degrees. Roast chopped pecans in preheated oven for 5 -7 minutes, or until fragrant.
2. Combine sugars and melted butter in a large bowl. Whisk until well-incorporated. Add eggs, one at a time, until incorporated. Add cocoa powder and whisk until incorporated. Add flour and salt, whisk until incorporated. Add vanilla and whisk again.
3. Roll out pie crust in a pie plate. Trim and crimp edges. Pour brownie batter in pie crust. Bake at 350 degrees for about 30 minutes. Pie is done when toothpick is inserted into the middle of the pie and comes out clean.
4. Just as soon as the pie comes out of the oven, top with chocolate chips, pecans and caramel. Warm caramel first in the microwave before drizzling on top of pie.