BROWNIE BOTTOM CHOCOLATE PUDDING PIE
Homemade pudding and whipped cream take this chocolate pie over the top!
Provided by Mamma C
Categories Dessert
Time 1h20m
Number Of Ingredients 20
Steps:
- Make the pudding first, since it will need to chill for up to three hours. Chop the bittersweet chocolate into fine flakes with a serrated knife.
- In a large, heat-proof bowl, whisk together the cocoa, corn starch and salt. Gradually add the cream, whisking as you go until it's smooth. Whisk in the egg yolks.
- In a 3-quart or larger saucepan, add the milk. Stir in the brown sugar and warm it over medium heat. Bring the pot to a simmer. You will see tiny bubbles covering the surface of the liquid.
- When it has reached a simmer, pour most of the hot liquid into your bowl with the cocoa and corn starch mixture. Whisk until it is blended well. This will temper the eggs, so they don't scramble.
- Pour everything from your bowl back into the pot and increase the heat to medium high. Whisk constantly as you bring the pot to a full boil. The pudding will be thicker.
- Cook the boiling pudding for two minutes, whisking constantly and vigorously, making sure to reach the corners of your pot.
- Remove the pudding from the heat and stir in the vanilla. Add the chopped chocolate and whisk the pudding well until the chocolate is blended.
- To chill the hot pudding more quickly, spread it evenly onto a sheet pan with sides. Cover the entire surface of the pudding with wax paper, pressing it onto the pudding to prevent skin from forming. Let the pudding cool off for a bit in the pan before refrigerating it for three hours. (You can check it after 1 1/2 hours to see if it's ready.)
- While the pudding is chilling, make the brownie crust. Preheat your oven to 350 degrees F. Grease a 9-inch or 10-inch pie dish with cooking spray or butter. (The 9-inch pie dish will give you a taller pie, which looks nicer.)
- In a glass bowl or other microwaveable bowl, add the 4 ounces of semi-sweet chocolate and the butter. Heat this, covered, in the microwave for 1 minute and 50 seconds, or until the butter is melted. Stir to combine.
- Whisk in the sugar and salt. Then whisk in the eggs and vanilla. Finally, whisk in the flour.
- Transfer the brownie batter to your pie dish and bake it for 20 minutes, or until a cake tester or toothpick inserted in the center of the brownie comes out with fudgy crumbs. Don't over bake it. Let the brownie crust cool on a wire rack.
- To make the whipped cream, beat the whipping cream and confectioners sugar with a mixer in a clean, medium stainless steel or glass bowl, until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate the whipped cream until the pudding is chilled enough to assemble the pie.
- To assemble the pie, make sure the brownie crust is at room temperature. Add the chilled pudding on top of the brownie crust. Top the pudding with the whipped cream.
- To make chocolate curls or flakes for the garnish, use a vegetable peeler to peel along a straight edge of your chocolate square. Make as many curls/flakes as you wish and scatter them on top of the pie.
- Refrigerate the pie for at least an hour before serving, to allow it to set. Then store the pie in the refrigerator for up to three days, covered with a domed bowl or domed foil so that it doesn't touch the whipped cream topping. I don't recommend freezing this pie.
Nutrition Facts : Calories 675 kcal, Carbohydrate 64 g, Protein 9 g, Fat 43 g, SaturatedFat 25 g, Cholesterol 218 mg, Sodium 242 mg, Fiber 3 g, Sugar 48 g, ServingSize 1 serving
BROWNIE PIE CRUST
Quick, easy, amazing -- You're gonna love this!
Provided by Tam D
Categories Other Desserts
Time 30m
Number Of Ingredients 3
Steps:
- 1. Prepare a 9" pie plate or springform pan with food release spray.
- 2. Combine ingredients, just until blended.
- 3. Spread mixture into baking dish. Bake at 350* for 15-20 minutes -- do not over bake.
- 4. Remove from the oven and allow to cool 20 minutes. After 20 minutes, with buttered fingers, gently and evenly press the mixture along the bottom and up the sides of the pan, to form a crust. Cool completely.
- 5. NOTE: That's it -- you're done! Try using this yummy crust with my 3-ingredient "Triple Treat Pie" filling recipe.
CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY
Here's what you need: unsalted butter, brownie mix, granulated sugar, dutch processed cocoa powder, salt, baking powder, all-purpose flour, vegetable oil, vanilla extract, large eggs, water, chocolate chips, cream cheese, granulated sugar, large egg, vanilla extract, vanilla ice cream, caramel sauce
Provided by Codii Lopez
Categories Desserts
Yield 12 brownies
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 350°F (180°C).
- Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
- OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
- OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
- Stir in the chocolate chunks.
- In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
- Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
- Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
- Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
- Serve with a scoop of ice cream and a drizzle of caramel.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 80 grams, Fat 39 grams, Fiber 3 grams, Protein 9 grams, Sugar 56 grams
CHUNKY BROWNIE WITH CRUST BOTTOM
Came across this recipe in my moms recipe book. Havent made this one yet, looks good though. Hope you enjoy it
Provided by chef FIFI
Categories Bar Cookie
Time 50m
Yield 1 13x9 pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Break up chocolate into chucks.
- Set aside.
- Combine"1" cup flour and sugar in a medium bowl.
- Cut up margarine and add to the flour mixture and mix until crumbly.
- Firmly press down in the bottom of a 13x9 baking pan.
- Bake for 15 minutes.
- While crust is cooking, beat condensed milk,cocoa,egg,remaining flour,vanilla and baking powder in a large bowl, once well mixed, stir in milk chocolate and nuts.
- Pour the mixture over the crust and return to oven for 20 minutes or until center is set.
- Let cool.
- Dust with powdered sugar.
Nutrition Facts : Calories 4158.3, Fat 199.7, SaturatedFat 71.9, Cholesterol 399.1, Sodium 2003.6, Carbohydrate 523.5, Fiber 12, Sugar 385.1, Protein 72.3
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