BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

DARK & BLOND CHOCOLATE BROWNIE PIE

By:


This one was dreamed up for our barbeque inspired dishes at the Market Dinner Shows. We add fluffy marshmallow meringue that is toasted. Close your eyes and this may just taste like that familiar camp fire treat, and you’ll definitely want s’more.

Ingredients:

  • 1 pie plate of graham cracker crust, see recipe below

    1/2 pound butter, room temperature

  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs, fine
  • 1 cup white chocolate chips
  • 1  1/2 cups bitter sweet chocolate chips
  • 1 cup nuts, of your choice (Optional)

Method:

Preheat oven to 350F
Place butter and brown sugar in a bowl and cream with mixer on medium until smooth. While machine is running, add eggs and vanilla and incorporate well into the batter.

In separate bowl, sift flour with baking soda and powder. Slowly add flour mixture to the batter and mix on low until dough is well blended about 30 seconds. Fold in the white and dark bitter sweet chocolate pieces. Fold in nuts, if using.

Dough will be thick and might tear your crust so we suggest you use a scoop and place four scoops of patter into pie crust. Then with damp finger tips, press gently to cover bottom.    Leaving small spaces will not be a problem since dough will spread slightly during baking and fill in.  To be certain, check after the first 15 minutes in the oven. If not spreading as you like, you may gently flatten down and spread using off-set spatula.*
Finish baking for 10-15 minutes more or until center is set but still very moist.

*Note the chocolate on top will smear and look marbled when spreading warm dough.



Ingredients:

  • GRAHAM CRACKER CRUMB PIE CRUST

    1 1/2 cups graham cracker crumbs (from about 20 squares)

  • 1/4 cup sugar (we usually omit this all together for this recipe)
  • 1/3 cup unsalted butter, room temp soft, not melted

Method:

Preheat oven to 350F or (325F for glass pie plate)
Work the softened butter and graham cracker crumbs together in a bowl. When crumbs are moist and hold together when squeezed, press them into 9″ pie plate (we prefer glass). Smooth and make even by placing smaller pie pan on top of your crumbs and pressing down to smooth and compact the crust. Bake for 5 minutes, or until you smell the graham crackers. Set aside until the dough for filling is done.

To serve, cut pie into 1/12 or 1/8 as it is rich. Place doll0p of Swiss Meringue – or purchased marshmallow fluff (if you must). Using a kitchen-torch, brown the marshmallow and serve.

We serve it on a plate with a fork with berries to help cut the sweet, but many people like the meringue on top and eat it by hand!




TO RECIPES

printable page