It is taking me a while to get back to normal after Easter Sunday. We had guests for Easter dinner and I have to admit that this was probably the most unorganized that I’ve ever been approaching a holiday. I just couldn’t get my mojo working. Anyway, those who know me well know that I’m all about desserts; and those who come to eat at my house expect great desserts. So, since it’s “Recipe Wednesday” (I just made that up since I usually post a recipe on Wednesdays. I think I’ll keep it!) I thought I’d share a dessert recipe from Sunday. It’s chocolate, so I know that you’re all in.
My intentions were to make a chocolate tart. I had all of my ingredients ready, when I discovered that somewhere between Illinois and Texas, I have lost my spring-form tart pan. I had already made a Fresh Strawberry Cake, but one of my sons and one of my daughters don’t do strawberries. Also, I think my family would go into shock if there was only one dessert on a holiday. Frustrated and grumpy, I went to bed, but I had a recipe in the back of my mind. I couldn’t remember all of the details and I didn’t know where to find it. Then, at 5:00 the next morning, THIS came to me:
Easier than a tart and oh, so good. I paired this with my chocolate glaze (recipe below) and store-bought vanilla ice cream. Perfect!
Crustless Brownie Pie
1 1/2 c sugar
1/2 c. all-purpose flour
1/3 c. cocoa
1/2 c. butter, softened
3 extra-large eggs
1 tsp. vanilla extract
Pinch of salt
1 c. chopped pecans or walnuts (I use pecans.)
1. Combine first 7 ingredients; beat 4 minutes at medium speed with an electric mixer. Stir in pecans. Spread batter evenly in a buttered 9 – inch pie plate.
2. Bake at 325 degrees for 40 to 45 minutes. Pie will puff and then fall slightly.
Melt 1/4 cup semi-sweet chocolate chips with 2 tablespoons heavy cream and drizzle on pie.
My family and guests devoured it and all was again right with the world. 🙂