Master Chocolatier Paul A Young's Rice Crispie Brownie Recipe for Big Chocolate Tea!
Master Chocolatier and The Sick Children's Trust's Ambassador Paul A Young shares his recipe for Rice Crispie Brownies for our Big Chocolate Tea campaign. You can find the full recipe below.
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Don't forget to share your bakes on social media using #bigchoctea - we'd love to see them!
Here's Paul's recipe:
Ingredients
Makes 15 generous brownies
150g unsalted butter
325g unrefined light muscovado sugar (Billington’s is my favourite)
150g golden syrup
400g dark chocolate
1 teaspoon sea salt
6 medium free range eggs
105g plain flour
100g crisped rice breakfast cereal
Multi-coloured hundreds and thousands for decoration
Method
1. To make the brownies, warm together the butter, syrup and sugar until all the ingredients have melted. Then add the dark chocolate and mix well.
2. Add the eggs and beat until the mixture is smooth and thick.
3. Add the flour and mix well before finally adding in the crisped rice.
4. Pour into a 12” x 8” deep lined baking tray and bake at 175 degrees for 35 minutes until the middle is set, but still has a bit of a wobble.
5. Allow to cool thoroughly, refrigerate over night then turn out. Remove the baking paper and cut the brownies with a hot wet knife trimming off the outer edges.
6. Press the cut edges of the brownie in the hundreds and thousands to decorate and serve at room temperature. Store in a cool place in an airtight container for seven days or refrigerate for two weeks. The brownies can be frozen for up to three months.
Top tip! Adding flavours is easy - orange zest, instant coffee powder, chopped nuts or dried fruits all make exciting alternatives.
Pecan Pie Brownies | Food Wishes
If you've ever been eating pecan pie and thought, this is great, but I wish that crust was a brownie, I’m happy to tell you that your wish is now a reality. These fudgy brownies have a pecan pie layer baked right on top, and are a must make for any and all fans of brownies and pecan pie. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pecan Pie Brownies, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Pecan Brownie Pie
For a fresh twist on a classic brownie recipe for the holidays, we love this Pecan Brownie Pie made with rich, decadent and delicious chocolate baked into a buttery crust. Swap vanilla with bourbon or cognac for an added twist to this pecan filled dessert. Recipe tip: For crunchier pecans in your pie, toast the pecans in the oven at 350°F for 10 minutes and cool before folding into your pie filling.
Caramel Brownie Pie Recipe Bon Appétit
Caramel Brownie Pie Recipe Bon Appétit
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Ingredients:
.1 shortcrust pie case
.175g butter
.175g dark chocolate
.1 can Carnation caramel
.2tsp sea salt
.175g caster sugar
.4 eggs
.120g plain flour
.40g cocoa powder
.Extras: crushed honeycomb, salted caramel ice cream, chocolate sauce
Instructions:
1.Preheat the oven to 170c.
2.Melt the butter and chocolate together in a bowl set over a pan of simmering water. Stir occasionally and don’t let the water touch the bottom of the bowl. Set aside.
3.In a mixing bowl, whisk together 2/3 of the caramel, pinch salt, eggs and sugar until slightly thickened. Pour in the buttery chocolate mixture and whisk again until combined.
4.Now add the plain flour and cocoa powder. Slowly stir to combine. Once you have a smooth streak-free brownie mix, pour into the shortcrust pastry case.
5.Take your remaining caramel and salt and mix together. Marble this over the surface of the brownie. Feather with a toothpick, if you like.
6.Bake for 20-25 minutes (this should give a fudgy brownie centre to your pie).
7.Once baked, slice up and serve with ice cream, honeycomb and chocolate sauce.
Hot Fudge Pie Recipe
Hot Fudge Pie (Full recipe below!)
This is an old-fashioned homemade pie recipe passed down for generations. This hot fudge pie is perfect for your sweet tooth, serve warm with ice cream for an extra special dessert!
Hot Fudge Pie Recipe:
INGREDIENTS
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
3 tablespoons cocoa powder
1 teaspoon salt
1/2 cup all-purpose flour
chocolate premade pie crust (optional)
powdered sugar for dusting (optional)
INSTRUCTIONS
Preheat oven to 350.
Cream butter and sugar with a mixer until light and fluffy, about 3 minutes.
Add eggs and vanilla and mix in well. Add cocoa powder, salt, and flour and stir until well combined.
Grease a 8″ pie plate with butter or prepare the premade crust.
Pour mixture in pie plate.
Bake for 30 -35 minutes until center is set.
Serve dusted with powdered sugar if desired.
Jeff Mauro's Brownie Pecan Pie | The Kitchen | Food Network
Jeff brings some excitement to a traditional dessert by baking a super chocolatey brownie in a pie crust, then finishing it off with a decadent pecan pie topping!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Brownie Pecan Pie
RECIPE COURTESY OF JEFF MAURO
Total: 1 hr
Active: 30 min
Yield: 8 servings
Ingredients
Crust:
1 refrigerated pie dough crust
Brownie Filling:
1 stick (1/2 cup) unsalted butter
2 ounces unsweetened chocolate, roughly chopped
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large eggs
1 cup semisweet chocolate chips
Pecan Topping:
1/4 cup firmly packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1 cup pecans, coarsely chopped
1/4 cup light corn syrup
1 teaspoon vanilla extract
Ice cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!
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Jeff Mauro's Brownie Pecan Pie | The Kitchen | Food Network