It is no coincidence that I first made this pie when Barry was out of town. You see, I have this thing for brownies…and I don’t like to share. I eat them when Annie is asleep and Barry is gone. And then I hide the pie plate under a towel in the kitchen. Survival of the hungriest. If you pair a brownie with vanilla ice cream, you better watch out or I might just bite your hand off. Don’t get between me and my brownie. This is your warning.
This pie is SO easy you’ll make it all the time…but don’t blame me. I’m just sharing the love. Don’t make this for potlucks or for Sunday family dinner. Don’t do it. There will be fights and gnashing of teeth because I do think it is indeed possible to eat this whole pie in one sitting and not share. Not that I would know that type of thing…I’m just guessing.
In a mixing bowl, combine some white wheat flour, salt, and sucanat (or brown sugar). Whisk to get rid of lumps.
Stir the mixture well and then add two eggs and two teaspoons of vanilla.
You’re going to bake at 350 degrees for about 20 minutes. Never over-bake a brownie. That’s sacrilegious. I’m pretty sure no one wants a dry brownie. I always UNDER-bake my brownies because they continue to cook a little bit when they come out of the oven…and then they end up nice and gooey. Gives me the happy shivers.
You’re going to cut and serve this just like you would a pie. I cut mine into 8 pieces. Of course, you could just eat it directly from the plate with a spoon. It is, after all, ONE plate. You use one plate for dinner, don’t ya? I don’t see any difference here. Amen.
1/3 cup dark chocolate chips
1 stick butter (1/2 cup)
3 tablespoons cocoa powder
¼ cup white wheat flour
¼ teaspoon salt
1 cup sucanat (or brown sugar)
2 teaspoons vanilla
In a saucepan, melt the butter, chocolate chips, and cooca powder. In a mixing bowl, combine the flour, salt, and sucanat. Add the melted butter mixture and stir well. To this batter, add two eggs and vanilla. Stir well.
Pour into a 9 inch greased pie plate. Bake at 350 degrees for 20 minutes or until brownie starts to set around the edges. Cool and slice with a plastic knife to avoid ripping it to shreds (it works!).
Yield – 8 pieces….or ONE large piece
*This post is linked at Make Your Own Monday at Nourishing Treasures, at Fat Tuesday on Real Food Forager, at Frugal Food Thursday on Frugal Follies, at Full Plate Thursday on Miz Helen’s Country Cottage, at Proverbs 31 Thursday on Raising Mighty Arrows, at Cooking Thursday on Diary of a Stay at Home Mom, at Weekend Whatever on Your Thriving Family, at Frugal Days Sustainable Ways at Frugally Sustainable, at Healthy 2Day Wednesday on Quick, Easy, Cheap and Healthy, at Tuesdays at the Table on All The Small Stuff, and at Hearth and Soul Blog Hop at Penniless Parenting.