Desserts
Chocolate Chip Brownie Pie
8 to 10
Chocolate Chip Brownie Pie
8 to 10
This old favorite is pure comfort food.
Nutritional information per serving (based on 10 servings): Calories 3681 (53% from fat)
carb. 39g
pro. 6g
fat 22g
sat. fat 9g
chol. 67mg
sod. 136mg
calc. 30mg
fiber 3g
carb. 39g
pro. 6g
fat 22g
sat. fat 9g
chol. 67mg
sod. 136mg
calc. 30mg
fiber 3g
Ingredients
- cooking spray
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ½ cup unbleached, all-purpose flour
- 1⁄3 cup unsweetened cocoa
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
- 1 cup coarsely chopped pecans or walnuts
Preparation
- Place the rack in position B and preheat the toaster oven to 350ºF on bake setting. Lightly coat a 9-inch pie tin with cooking spray.
- Beat the eggs in a medium bowl until frothy. Stir in the sugars, beat until smooth. Stir in the melted butter. Add the flour, cocoa and salt; stir to combine. Add the vanilla, chocolate chips and nuts; stir. Pour into the prepared pan. Bake for 22 to 25 minutes, until just barely set (pie will not test done in the center – do not over bake).
- Remove from the oven and let cool completely on a rack before cutting. If you wish to serve it warm, let it cool to set, then re-warm gently for about 10 to 5 minutes at 200ºF. Cut into wedges and serve. Very good when topped with ice cream or frozen yogurt, and a drizzle of fudge or chocolate sauce.
Variations: Substitute milk chocolate, white chocolate, peanut butter or butterscotch chips for the chocolate chips; substitute other nuts such as peanuts, hazelnuts or almonds.
