all american brownie pie, #31 of 52

so, it was the afternoon on july 4th.  we had already come back from the hot chicken fest-and were totally fried, literally(read the previous post) and i realized that i hadn't baked my pie for our barbecue party.  my ideas of a fruit pie were shelved for something much simpler-a crustless brownie pie.  i know, that's a bit lame to call it a pie but in my own defense, i was sun-fried and overheated not to mention short of time.  brownie pie it is...

some brownies recipes call for whipping the eggs and sugar, and this recipe is one that instructs you to whip them to a ribbon.  but just what is a ribbon?  it is easily defined as a slowly dissolving mound of batter as it falls from the beater.  if you look at the photo to the left, you can see that the batter is slowly mounding and that the mound is slowly smoothing out.  ok, some imagination is needed but keep in mind that i held the beater with my left hand and worked the camera (somewhat clumsily) with my right hand and in that time frame, the mound built and dissolved.

baking a brownie in a glass or pottery pie dish makes it easy to serve as a dessert-just cut into wedges and serve with ice cream, caramel, whipped cream or any other garnish that you like.  this quick recipe mixes up in less than 15 minutes and can be baked and ready to serve in an hour and a half.

quick and easy brownie pie

1 (9") pie serving 8-10

3 eggs

3/4 cup sugar

1 teaspoon vanilla

3 ounces unsweetened chocolate

4 tablespoons unsalted butter

1/2 cup self rising flour

3 tablespoons cocoa powder-natural not dutched

heat the  oven to 350.  grease a deep 9" pie dish and set aside.  in a mixing bowl on medium speed, whip the eggs with the sugar and vanilla until it forms a thick ribbon (see photo above).  while the eggs whip, melt the chocolate and butter in the microwave on the lowest setting.  fold the butter and chocolate into the egg mixture.  sift the cocoa and flour over the batter and carefully fold it until it is mixed and no streaks remain in the batter.  pour into the pie dish and bake until slightly fudgy when tested with a pick-about 40 minutes.  allow it to cool about an hour before cutting.  serve it with ice cream, whipped cream, hot fudge, caramel...the list goes on and on

and if you dare to bake one, snap a photo and send it to me, i will post it here!

bakinbabe116@aol.com