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Brownie Pie

Author/Submitted by:
Servings: 12
Categories: Chocolate / Desserts / Pies & Pastries

1  cup  Flour
1/4  cup  Sugar
3  tablespoons  Unsweetened cocoa powder
1/4  teaspoon  Salt
6  tablespoons  Unsalted butter, cut into
12    pieces
1/2  teaspoon  Vanilla extract
2    To 3 tablespoons cold water
    Vegetable cooking spray
1  cup  Hazelnuts
4  ounces  Unsweetened chocolate
1/4  pound  Unsalted butter, cut into
3    Eggs
1  cup  Sugar
1  teaspoon  Vanilla extract
2/3  cup  Flour
1/4  teaspoon  Salt
1/2  teaspoon  Baking powder
1/2  cup  Whipping cream
1/2  teaspoon  Vanilla extract
1  tablespoon  Powdered sugar

1. To prepare the crust: Blend together the flour, sugar, cocoa and salt. Add the butter, working until crumbly. Stir in the vanilla and water, making a dough that holds together when pressed. 2. Spray a 9-inch glass pie pan with cooking spray. Press the dough over the bottom and up the sides of the pan. Set aside. 3. To prepare the filling: Put the hazelnuts into a small baking pan and toast in a preheated 350-degree oven 10 minutes. Remove from the pan. Cool slightly and put into a kitchen towel. Close the towel and rub together to remove the skins from the nuts. Chop nuts coarsely. 4. Melt the chocolate and butter in a small heavy saucepan over low heat. Stir to blend and cool slightly. 5. With an electric mixer, beat together the eggs and sugar until fluffy; beat in the vanilla, and then the flour, salt, and baking powder. Beat in the chocolate mixture. Stir in the nuts and pour into the crust. 6. Bake in a pre-heated 325-degree oven 25-30 minutes, until just done in the center. Cool on a rack. 7. Just before serving, beat the cream until soft peaks form. Beat in the vanilla and powdered sugar until softened. Serve a dollop of the cream on each wedge of pie. Data per serving: Calories.....408 Carbohydrates......39g Monounsaturated fat.....12g Protein.......6g Sodium...........123mg Polyunsaturated fat......2g Fat..........28g Saturated fat......13g Cholesterol............95mg (From "Great Desserts" by Mardee Haidin Regan)

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