Thank you for being one of our most loyal readers. Please consider supporting community journalism by subscribing.
When I’m looking for something new to cook, I will often pull down a three-ring binder filled with recipes my mama once clipped or jotted down.
When we went through Mama’s recipes after her death, my sister and I saved ones that were important to us or ones we might like to try ourselves one day. We shared the ones in Mama’s handwriting. I put my recipes in plastic sleeves and collected them all in a pretty, floral binder.
Some of the recipes in the notebook are family favorites. Others are recipes she made once or twice, or maybe not at all.
I pulled out that book last week and saw a recipe for brownie pie. The recipe was clipped from a magazine, perhaps. I don’t specifically remember if Mama made it, but I have a good guess as to why she clipped it.
The recipe, made without a pie crust, has only a few, simple ingredients that Mama would have more than likely had at home. It’s a very simple recipe to make — one that could be whipped up at the last minute for a special dessert treat.
It’s also a recipe that can be changed in many ways. I took the basic recipe and adapted it, adding some caramel chips and chocolate chips and cutting back on the sugar.
I also used milk chocolate instead of semisweet chocolate. I’m wondering if that’s why my “brownie” looks more like a “blondie.”
Either way, the recipe is very good. With the added chips, plus nuts and a stick of butter, it was rich as well.
Reggie and I ate our first slice while the dessert was still warm. Don’t attempt to eat my version while it is hot because the melted caramel chips are very runny. But it’s very good warm.
For my second piece two days later, I warmed a slice in the microwave oven for a few seconds — just long enough for the chips to start melting. It was really good.
I like the caramel chips in this pie, but I don’t love them. I would probably make it the next time with chocolate chips and pecans only. I think a combination of peanut butter chips and chocolate chips would be delicious too.
Chocolate Chip Brownie Pie
1/2 cup melted butter (I will try 1 tablespoon less next time)
1 ounce semisweet or milk chocolate, broken into several pieces to melt easily
3/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup chocolate chips (or a combination of caramel chips and chocolate chips or peanut butter chips and chocolate chips)
Preheat oven to 350 degrees. Prepare an 8-inch pie pan with baking spray.
In a medium microwave-safe bowl, melt butter. As soon as the butter is melted, remove from microwave and add in chocolate. Stir until melted; it won’t take long. Stir in sugar and flour until incorporated, then mix in eggs to combine. Stir in vanilla extract, pecans and chips.
Pour into prepared pie plate and bake at 350 degrees for 30 minutes. Let cool before serving.