Decadent Brownie Pie Recipe

5 5 11
Decadent Brownie Pie Recipe
Decadent Brownie Pie Recipe photo by Taste of Home
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Decadent Brownie Pie Recipe

Read Reviews
5 5 11
Publisher Photo
I guarantee this will be the riches, fudge-like brownie you've ever tasted. Slices can be dressed up or down with an assortment of toppings. —Stephanie Vozzo, Belvidere, New Jersey
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 55 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 55 min. + cooling

Ingredients

  • 2/3 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup light corn syrup
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 2 cups chopped walnuts
  • GANACHE:
  • 1 cup whipping cream
  • 8 squares (1 ounce each) semisweet chocolate, chopped
  • Optional toppings-mint Andes candies, raspberries and fresh mint, caramel ice cream topping and whipped cream

Directions

In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased 10-in. springform pan. Bake at 325° for 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack.
For ganache, in a saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Cool completely.
Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack.
Pour ganache over the brownie; spread over top and let drip down sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Decadent Brownie Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p231

  • 2/3 cup butter, softened
  • 1-1/4 cups sugar
  • 1/2 cup light corn syrup
  • 2 eggs
  • 1-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 2 cups chopped walnuts
  • GANACHE:
  • 1 cup whipping cream
  • 8 squares (1 ounce each) semisweet chocolate, chopped
  • Optional toppings-mint Andes candies, raspberries and fresh mint, caramel ice cream topping and whipped cream
  1. In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased 10-in. springform pan. Bake at 325° for 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack.
  2. For ganache, in a saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Cool completely.
  3. Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack.
  4. Pour ganache over the brownie; spread over top and let drip down sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Decadent Brownie Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p231

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lurky27 User ID: 1251896 34026
Reviewed Apr. 14, 2013

"This certainly looks pretty and tastes decent, but it tasted more like a cake. Plus it does take a bit of time.

~ Theresa"

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mstueder User ID: 1352679 57739
Reviewed Jul. 14, 2011

"Wonderful!!!"

MY REVIEW
robertahammond User ID: 972233 83013
Reviewed Jan. 1, 2011

"I made this for a New Year's Eve party....fabulous!! Everyone raved about it!"

MY REVIEW
[email protected] User ID: 2350474 90449
Reviewed Oct. 24, 2009

"I loved this marvelous brownie pie. I used Hershey's Dark Cocoa and it was wonderful."

MY REVIEW
Charobic User ID: 947618 75267
Reviewed Sep. 13, 2008

"This recipe is a keeper! Especially good for a special ocassion such as Valentine's Day. To die for!"

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