How to Make: Bayou Brownie Pie
How to Make: Bayou Brownie Pie
Get the recipe here:
When it comes to dessert, we are unapologetic in our love for going over the top. No guilt, no shame, we like a good, decadent dessert that’s packed full of flavor and has plenty of bells and whistles. Out of that love came this bayou brownie pie. With a four ingredient, from-scratch pie crust to get things started, we filled our pie with a brownie-esque, pecan and chocolate chip-stuffed yellow cake layer, but we didn’t stop there.
On top of that, we poured a cheesecake top layer that acts as a pillowy, yet dense exterior and really kicks things up a whole bunch of notches. We’re not messing around here, folks. So to recap, dense and chewy brownie layer, topped with a rich and creamy cheesecake layer. Holy cow, this pie is so ridiculously good, plus, it’s easy to tweak here and there to make the prep process work the best for you. Whether it’s using a store-bought crust if you’re short on time, or making the “brownie” filling from scratch if you want to put a little more time and love into the process, you really can’t go wrong with this.
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Chewy caramel brownies
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***RECIPE***
1 lb (454g) soft caramel candies, unwrapped
1 box (15.25 oz, 432g) German chocolate cake mix
2/3 cup (157mL) evaporated milk, divided in two equal portions
3/4 stick (6 tablespoons, 85g) softened butter
1 cup (170g) dark chocolate chips
1 cup (150g) chopped nuts (we used pecans)
Heat your oven to 350ºF/180ºC.
Combine the cake mix, butter and half the evaporated milk and beat until they come together into a stiff dough. Grease an approx. 9x13 inch ( 23x33 cm) cake pan and drop in half the dough mixture in dollops. Put the pan in the oven and bake the dollops for about 5 minutes.
Combine the unwrapped caramels with the remaining evaporated milk and get them just hot enough that you can stir everything together into a smooth caramel sauce (we used the microwave). Chop your nuts, if they need to be chopped.
Take the pan out of the oven and sprinkle over the chocolate chips and nuts. Drizzle in the caramel sauce to get an even layer over everything. Deposit the remaining chocolate dough in dollops on the top. Bake about 18 minutes — it should look slightly under-baked when you take it out, otherwise the caramel will be too firm by the time it cools.
I like to cut them into squares after they've cooled and then refrigerate them overnight to make them extra-chewy.
Carnation Salted Caramel Brownie Recipe
Making A Brownie Pie – Recipe from the Magnolia Table Cookbook
In this video, I am making a Brownie Pie using the recipe from Magnolia Table Cookbook.
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Pie Brownie | Fudgy Brownie | Cup Cake brownie
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Fudge Brownie Pie Recipe
Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stays soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
1 9-inch single pie crust, blind-baked per package directions
1 cup 6 ounces semisweet chocolate chips, Ghirardelli work well
4 tablespoon unsalted butter
¼ cup vegetable oil
2 tablespoons unsweetened cocoa powder
¾ cup dark brown sugar packed
2 large eggs
1 tablespoon vanilla extract
¾ teaspoon table salt
¼ cup all-purpose flour
1¼ cups Honey Roasted Pecans or toasted chopped pecans
INSTRUCTIONS:
Heat oven to 350°F and have a single pie crust, blind-baked and cooled completely.
Melt 2/3 cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, about 90 seconds or until the chocolate is almost melted.
Add the oil and cocoa and whisk until smooth.
In a separate bowl, whisk together sugar, eggs, vanilla and salt until creamy and smooth.
Add the chocolate mixture and whisk until incorporated.
Add the flour and the remaining 1/3 cup of chocolate chips. Stir just until no dry flour remains.
Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.
Bake at 325°F, 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Enjoy!