Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blondie-Brownie Pie
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- #117197
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/2 cup butter, cut up
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1 package (6 ounce size) semisweet chocolate chips
1 tablespoon cocoa powder
13 fun-size candy bars
Garnish
cut-up candy bars
chopped peanuts
directions
Coat a 9-inch glass pie plate with nonstick spray. Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble. Remove from heat and cool for 10 minutes.
Stir in 1 egg and the vanilla until blended, then stir in flour and baking powder until smooth. Scrape (don't spread) 3/4 cup into prepared pie plate. Freeze for 10 minutes or until firm.
Meanwhile, heat oven to 350 degrees F and melt half the chocolate chips as package directs. Stir melted chips, remaining egg and cocoa powder into remaining batter.
Press chilled batter evenly over bottom and halfway up sides of pie plate. Top with candy bars, then chocolate batter. Bake for 24 to 27 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
Sprinkle remaining chocolate chips in middle, let stand 5 minutes until soft, then spread into blondie crust in decorative swirls. Top with garnishes.
Cool before cutting in wedges.
added by
01matthewrecipes
nutrition data
Nutritional data has not been calculated yet.
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