I love to get mail. I used to have pen pals when I was younger. One was from Finland and she used to write the date D-M-Y. I loved it for some random reason. Well now without pen pals I just get bills, magazines, and some packages. I love the arrival of my monthly Studio Calico kit. I just get so giddy with anticipation and once it gets here I love that the package holds so many creative possibilities Well, I was just as giddy for the arrival of Tate’s Bake Shop: Baking For Friends.
Once I was able to browse the book I got myself into some trouble picking out what to make first. I was drawn to so many different recipes because of their ease. I love baking but I love to find simple recipes because I am so busy I just can’t spend so much time of something that I don’t eat. I’m glad Kathleen focuses on keeping her recipes simple but delicious. The book has over 120 recipes of muffins, scones, quick breads, pies, cupcakes, and cookies. Out of all of that I was really struggling to decide on Rocky Road Muffins (pg 31), Apple- Italian Plum Deep Dish Pie (pg 69), Brownie Pie (pg 71), and Pecan Squares (pg 138). I finally decided on the brownie pie and I think I made a great choice.
The Brownie Pie is a really simple, really rich dessert. Just a few ingredients and a few minutes of manning the mixer and you’re on our way to a chocolaty delight. This really works for any number of people as it’s great for sweets addicts to chocoholics and people who keep to a gluten free diet. It covers all bases and does so perfectly. The recipe calls for even more chocolate stating that a slice is to be served with a smear of nutella and whipped cream. I served this with some whipped cream and fresh raspberries and blackberries since I just wanted it to be a tad bit lighter when serving it as the pie is so rich. Grab yourself a glass of milk and a slice and enjoy!
Brownie Pie
serves 8 to 10
Ingredients
- 12 ounces of semi sweet chocolate chips
- 1 stick of salted butter, at room temperature
- 1 teaspoon vanilla extract
- 5 eggs plus 4 egg yolks, at room temperature
- 1/3 cup packed dark brown sugar
Process
- Preheat the oven to 325 degrees. Prepare a 9-inch glass pie plate by lightly buttering it.
- In a microwave safe bowl combine the chocolate chips and pieces of the butter. Microwave on 50% power for 2 minutes, stir the chocolate every 30 seconds.
- In a large bowl or stand mixer, beat the eggs on high until thickened and light in color, about 3 minutes. Add the brown sugar the mixture is light and fluffy. Incorporate the melted chocolate. Pour into the prepared pie plate.
- Bake for 45 minutes, or until a toothpick inserted in the center is clean upon its removal. Let cool on a wire rack.
- Serve with whipped cream, berries, caramel sauce, or nutella.
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