How To make Triple Chocolate Brownie Pie
2 eggs
1 cup sugar
1/2 cup butter or margarine -- melted
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla
Vanilla ice cream
Heat oven to 350 degrees. Grease an 8-inch pie plate. In small mixer bowl, beat eggs, blend in sugar and butter. In separate bowl, stir together, flour, cocoa and salt. Add to egg mixture, beating until blended. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bakke for 35 minutes until set. (Pie will not test done in the center.) Cool completely. Cut into wedges. Serve with ice cream and/or commercial chocolate sauce.
How To make Triple Chocolate Brownie Pie's Videos
Michelin star BROWNIE DESSERT | Triple Chocolate Cake
Today I will show you a delicious recipe for brownies cake with dark chocolate mousse, whipped white chocolate ganache, and poached red currant. The easy cake you can do at home for your friends and family.
Brownie recipe
- 150g of dark chocolate
- 125g of butter
- 2 eggs
- 50g of sugar
- 25g of plain flour
Chocolate mousse recipe
- 4g of gelatine
- 2 egg yolks
- 15g of sugar
- 85g ml of milk
- 100g of dark chocolate
- 150ml of heavy cream
White chocolate whipped ganache
- 85g of white chocolate
- 60 + 140 ml of heavy cream
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Triple Chocolate Brownies
The Best Triple Chocolate Brownie Recipe | Utterly Delicious | Kitchen Cuisine
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Triple Chocolate Pie | GavinosXMetrodotStyle
Learn this absolutely mouthwatering dessert by Chef Tina of Taza Platito Desserts.
Special thanks to Metro.Style for collaborating with us for this video.
RECIPE
Triple Chocolate Brownie Pie
Ingredients:
1 sheet frozen puff pastry, thawed but still cold
¾ cup semi-sweet chocolate chips
½ cup butter
¼ cup corn or sunflower oil
1 ¼ cups sugar
2 tablespoons cocoa powder
2 large eggs
¾ cup all-purpose flour
1/8 teaspoon baking soda
1/4 teaspoon salt
Toppings:
1 tablespoon honey
Caravella flakes
Whipped cream or vanilla ice cream
Chocolate sauce
Procedure:
1. Preheat oven to 350F
2. Lift puff pastry onto a 9-inch pie plate, pressing sides gently. Cut out some overhang that is too long, fold and crimp edges using your hands. Chill while you make the filling.
3. To make the brownie filling, melt butter in oil over medium fire or microwave on high for 30 seconds. Pour over chocolate chips and stir until melted. Whisk sugar and cocoa together and add to the chocolate mixture, mixing well. Whisk in eggs.
4. Combine flour, baking soda, and salt and add to the chocolate mixture. Mix gently until uniformly mixed. Pour into pie crust, spreading evenly.
5. Bake for 30 to 40 minutes or until the top is no longer shiny, and the toothpick inserted on the side comes out with fudgy crumbs sticking to it.
6. Transfer pie to a wire rack. While still hot, brush some honey on the surface. Let cool completely.
7. When cool, generously sprinkle with Caravella flakes. Serve cold or at room temperature topped with whipped cream or vanilla ice cream, chocolate syrup, and maraschino cherries.
Production by: Nice Print Photography
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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!