Grandmother's Fudge Pie
Grandmother's Fudge Pie Recipe
1 cup sugar
2 oz chocolate (unsweetened or semi-sweet)
1 stick butter
2/3 cup flour
3 eggs
1 tsp vanilla
½ cup chopped nuts
Melt butter and chocolate over low heat
Add dry ingredients
Add vanilla and beaten eggs
Pour into well-greased pie pan
Bake 350 for 25 minutes or until toothpick comes out clean-ish in the center
Music:
brownie bottom pie
Decadent chocolate pudding sandwiched between a brownie bottom and fluffy whipped cream. It's one of the best adventures your mouth can have!!
VINTAGE VALENTINE'S DAY DESSERTS ???? 1950s, 60s, & 80s Recipes!
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Southern Living 1982 Annual Recipes Cookbook:
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Silicone Heart Molds:
Offset Spatula:
Breville Hand Mixer:
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CRUSTLESS BROWNIE PIE (Southern Living 1982 Annual Recipes, pg 33)
1c sugar
1/2c all purpose flour
1/4c cocoa
1/2c butter or margarine, softened
2 eggs
1tsp vanilla extract
1/2c chopped pecans or walnuts
whipped cream or ice cream (optional)
Combine first 7 ingredients; beat 4 minutes at medium speed with electric mixer. Stir in nuts. Spread batter evenly in a buttered 9-inch pie plate. Bake at 325 degrees for 35 to 45 minutes or until wooden pick inserted in center comes out clean. (Pie will puff, then fall slightly). Serve with whipped cream or ice cream.
STRAWBERRY JELLO HEARTS (Better Homes and Gardens Holiday Cookbook, pg 17)
1 - 10oz package frozen strawberries in syrup, thawed
1 package strawberry flavored gelatin
2c heavy cream, whipped
Drain strawberries, reserving syrup. Add water to syrup to make 1 cup; heat to simmering. Dissolve gelatin in hot liquid; add drained strawberries. Chill until partially set. Fold whipped cream into gelatin mixture. Pour into heart shaped individual molds, chill until set.
CHERRY-COCONUT BARS (Cookie Cookbook, pg 39)
PASTRY:
1c flour
1/2c butter
3Tbsp powdered sugar
Mix all ingredients and spread in a 9x12 inch pan. Bake at 350 degrees for 15 minutes.
FILLING:
2 eggs, beaten
1c sugar
1/4c flour
2t baking powder
1/4tsp salt
1tsp vanilla
3/4c chopped nuts
1/2c coconut
1/2c maraschino cherries, quartered
Mix all ingredients and spread over baked crust. Bake at 350 degrees for 20 minutes. Cool and cut into squares.
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Timestamps
0:00 Intro
0:51 Crustless Brownie Pie
3:30 Thanks to Factor for sponsoring this video!
4:50 Brownie Pie taste test
6:17 Strawberry Hearts
14:39 Cherry-Coconut Bars
19:44 Cookbook Chat
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- Ove Glove:
- OXO Mini Angled Measuring Cup:
- GIR Silicone Spatula:
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Koo Savoury Brownies (crustless quiche)
Another quick and easy weekday recipe coming your way in the Expresso kitchen, Ewan is standing by to cook something delicious with Moira this morning.
Chocolate Chess Pie with Graham Cracker Crust
If you love chocolate pie you'll LOVE this Chocolate Chess Pie - it's like a fudgy brownie in a pie crust! I'm making it with a graham cracker crust for a change - it's the perfect pie tradition.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
CRUST:
1 ½ cups graham cracker crumbs (about 9 whole graham crackers)
14 cup granulated sugar
7 tablespoons unsalted butter melted
FILLING:
8 tablespoons unsalted butter
4 ounces semisweet baking chocolate chopped
1 tablespoon all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
1 large egg white
1 cup Reese’s Peanut Butter Cups chopped (I used minis, but any size is fine, just chop them), optional (see note)
Chocolate Whipped Cream for garnish
INSTRUCTIONS
Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool, serve at room temperature. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That’s the secret to perfect slices!)
RECIPE NOTES
You can leave out the peanut butter cups or swap it with chocolate chips or nuts for other variations.
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Chewy SWEET POTATO Brownies ????????
❤️SUBSCRIBE Like sweet potato pie? Well, you'll love it in brownie form!
What are sweet potato brownies?
I guess technically these brownies should be called sweet potato blondies because they DO NOT consist of any cocoa powder or chocolate chips, but I like to call them brownies. The texture is just like a dense, chewy slightly cakey brownie! These sweet potato brownies are bursting with real sweet potato flavor!
They seriously taste like delicious sweet potato pie in brownie form and there will be no mistaking these for pumpkin, let me tell ya! The marshmallow glaze and pecan chips are the perfect toppings and compliment the flavor so well.
How To Make Sweet Potato Brownies...In a Nutshell
1. Simmer diced sweet potatoes until tender. Drain and mash/mix until creamy. Set aside.
2. In a large bowl mix together butter, sugar, eggs, salt, cinnamon, nutmeg, and vanilla extract.
3. Stir in flour and mashed sweet potatoes. Mix until combined.
4. Pour brownie batter into an 8x8 glass casserole dish that has been lined with parchment paper.
5. Bake for 40-45 minutes in a 350 F. preheated oven or until a toothpick inserted into the center comes out clean.
6. Let brownies cool in the pan.
7. Combine all of the marshmallow glaze ingredients until silky and smooth.
8. Remove cooled brownies from the pan. When brownies have completely cooled, spread on the glaze and sprinkle with pecan chips. Allow the glaze to firm up and then cut into squares.
9. Store in an airtight container on the counter in the fridge.
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