While we enjoyed all of the food (brisket is another blog), the highlight seemed to be the brownies. Now, Mary Pat, despite my urging, refused to choose her birthday dessert. When that happens, I don’t know what to do! Chocolate is my answer, but I did end of up making three bars (see leftovers below) so folks had a choice. Not everyone likes chocolate (hard to believe, but true).
Still, what to make to which a candle could be added? A brownie pie. What better? And here it is. If you make it, they will come. I have had more than a few people say to me, in the many years I’
ve baked this dessert, that this is the very best brownie they’
ve ever eaten in their lives. Now, my secret is this: I think they’
ve only had box brownies!!! (These are from a maybe 40 yr old Betty
Crocker recipe, tweaked over the years. ) So any brownie made with real chocolate might seem close to a blessing. My other secret is that I can’t make these for just us; I will eat them all. There’s very little else that I’m so addicted to, but I have to make these when someone else is coming. I can pass by pie, cake, most cookies, etc. These brownies: they don’t pass go or collect $200. Straight in my mouth and right onto my hips. I could skip eating them and just add them to my girth directly.
Achh.
They do not keep well; store them tightly wrapped in the frig for a day or so and, still, they will just be incredibly better on the day you made them. Do not make ahead; do not freeze. Give away instead. Did I say that? These are VERY fast to make; they are all you ever wanted of chocolate, loved ones. A one-bowl wonder.
Make the time.
Brownie Pie a la Mary Pat
12 smallish servings, 8 for real big chocolate fans
frosting: see separate recipe below
Spray with PAM a 9-10 quiche/tart/pie pan (I like the 9.5×2” Corningware quiche dish) and set aside.
In small skillet ( remember this is optional), toast nuts, over medium heat, stirring often, for about 4 minutes, taking care not to burn them. Set aside.
In large covered * glass bowl or measuring cup, melt in microwave (take out and stir halfway through/repeat for extra 10 seconds as needed) for 1-2 minutes. I do this on HIGH, but sometimes use my cool microwave setting for melting chocolate, which takes longer.
4 oz unsweetened chocolate
10 2/3T unsalted butter
Set aside to cool for a couple of minutes, stirring to make sure chocolate is well-melted and incorporated into butter. To this mixture, add and stir well:
2 c granulated sugar
4 beaten eggs
1 t vanilla extract
1 ¼ c unbleached white flour
1 t baking powder
1 t salt
1 c chopped, toasted (if desired) walnuts or pecans
Spread a decent layer—half-way up the sides- in the brownie pie pan. You’ll have some batter left that you can bake in another small, sprayed dish. I use a baby loaf pan. (Your secret stash.) Wash the glass container you mixed this in; you’ll need it for the frosting.
Bake them about 25 minutes. They are done not when a toothpick comes out clean—forget that—but when they are almost solid in the middle and the brownies are drawing away from the sides of the pan. Underdone is better than overdone. Who wants burned chocolate. I know, I know, you like crusty brownies, don’t you. Well, then go ahead and ruin your little batch. Leave the rest barely done.
Cool the pans on a rack. When cool, make the frosting. Now, this is a bit of a stuff to do, but, trust me, it’s worth every minute.
