Tuesday, June 12, 2012

Fudgey Brownie Pie

I've always been very cautious when it comes to food safety, especially when relating to ingesting anything that may make me sick (i.e. raw meats, under cooked chicken, etc.). When it comes to any kind of chocolatey batter or cookie dough, that whole "don't eat raw eggs" nonsense goes right out the window. I've been sampling raw batter ever since I was old enough to help my mom in kitchen so I've made it this long without getting so much as a stomach ache.

As this story normally goes, I was craving something super chocolatey. I remembered I had a few recipes in my favorites tab so I started scrolling through to see what I was able to make with what I had on hand, since running out to the store wasn't an option. Once I get home from work and throw the comfy clothes on (i.e. my lovely Victoria's Secret Kimono Robe) I don't leave again for the night. I had a Brownie Tart recipe favorited that was doable, but I used a pie plate since I didn't have a tart pan. I don't believe it mattered, since this came out so incredibly delicious, chocolatey, and moist it was irresistible! I think the melted chocolate on top really adds something special, and sets it apart from just a decadent brownie. I recommend not to eat a large piece at once, since it is pretty thick you really only need a small sliver. This is definitely going down as a keeper and a remake!


Ingredients
- 6 tablespoons butter
- 3 1/4 cups semisweet chocolate chips
- 3 extra-large eggs
- 1 cup sugar
- 1 tablespoon instant coffee granules
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt      
- 2 to 3 tablespoons heavy cream
     
1. Grease and flour a 9-inch pie pan. Preheat the oven to 350.
2. Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
3. In the bowl, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, and 1 cup of the chocolate chips. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft.
4. Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart (I doubled the glaze).

Source: Divine Baking


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