Best Fudge Brownie Pie Recipes

FUDGE BROWNIE PIE

Steps:

• In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

BEST FUDGE BROWNIE PIE

Steps:

• Preheat oven to 375°.
• Bake the pastry shell for 10 minutes; remove from oven.
• Reduce temperature to 325°.
• In a saucepan over low, melt the chocolate chips with butter.
• In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
• Add nuts and pour mixture into baked pastry shell.
• Bake 35 to 45 minutes or until center is set.
• Let cool a bit before serving.

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
• Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge. Reserve removed brownie pieces for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining COOL WHIP and reserved brownie pieces.
• Refrigerate 2 hours.

CREAM CHEESE FUDGE BROWNIE PIE

Steps:

• Preheat oven to 350°.
• In medium bowl, combine cheese, sugar, vanilla and 1 egg; beat until smooth and set aside.
• Reserve hot fudge packet from brownie mix for topping.
• In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs; beat 50 strokes with spoon.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
• Spoon and carefully spread the cream cheese mix over brownie layer.
• Top with remaining brownie mix; spreading evenly; sprinkle with pecans.
• Bake 40-50 minutes or until center is puffed and crust is golden brown.
• If needed, cover edge of crust with strips of foil after 15 or 20 minutes of baking (to prevent excessive browning).
• Put hot fudge in small microwavable bowl, heat on HIGH 30 seconds.
• Stir in remaining water and drizzle fudge over pie; let cool completely.

BROWNIE FUDGE PIE

Steps:

• Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap in cling film and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking parchment, fill with baking beans and chill for 15 mins.
• Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden.
• Beat the eggs and sugar together to create a mousse-like texture. Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool. If freezing, wrap in cling film and foil. To defrost, unwrap and thaw.
• Serve at room temperature or warm, with a scoop of ice cream and dusting of cocoa.

FUDGE BROWNIE PIE

Steps:

• 1. Preheat oven to 350 degrees. In a saucepan, on low, melt chocolate chips and margarine. Stir until well blended and remove from heat.
• 2. Combine melted chocolate mixture with remaining ingredients. Add nuts, if desired.
• 3. Pour into pie crust.
• 4. Bake for 35 to 40 minutes or until center is set.
• 5. Cool and serve alone or a la mode.

FUDGE BROWNIE PEANUT BUTTER PIE

Steps:

• 1. Mix brownie mix according to directions on the box. Spread 1/2 cup of the mix into one thawed pie crust (you can always make brownies with the rest).
• 2. Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.
• 3. While cooling, mix the cream cheese (mixes best if cheese softened to room temp) with the powdered sugar. Mix until creamy.
• 4. Then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.
• 5. Spread the mixture into the crust when it is completely cooled. Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups.
• 6. Refrigerate for at least an hour and enjoy.

FUDGE BROWNIE PIE FROSTING

Steps:

• 1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
• 2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
• 3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
• 4. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

FUDGE BROWNIE PIE AND HOT FUDGE SAUCE

Steps:

• Beat eggs in a bowl, blend in melted butter.
• Combine flour, cocoa, and salt and add to butter mixture.
• Stir in the vanilla and pour into a greased 8 inch pie pan.
• Bake at 350 degrees for 25 or 30 minutes or until it looks set (it will not test done).
• Cool and cut into wedges and serve with ice cream and hot fudge on top.
• Hot Fudge Sauce:.
• Combine sugar and cocoa in a small saucepan.
• Blend in evaporated milk and corn syrup, and cook over medium heat stirring constantly until boiling.
• Boil for 1 minute, remove from the heat and stir in butter and vanilla, serve warm.

BAILEY'S HOT FUDGE BROWNIE CHEESE PIE BY NOREEN

Steps:

• 1. Combine all ingredients together for chocolate crust. Press into a 9 inch pie pan. Set aside.
• 2. Preheat oven to 350. I a saucepan. Melt butter with Entire 4 ounce bar of unsweetened chocolate. Break pieces up . Melt over low heat. Stir constantly while melting. Remove from heat. Add instant coffee if desired. Stir well and set aside.
• 3. In a large bowl. Beat well sugar, eggs, and Bailey's Irish cream. Beat for about 3 to 5 minutes.
• 4. With a spoon. Mix chocolate mixture into egg mixture a little at a time. Mix together until all ingredients are combined well. Stir in the flour and salt until blended well. Mix in the chocolate chips. Pour into chocolate crust. Spread mixture evenly. Brownie will be thick. Set aside.
• 5. In a bowl beat the cream cheese eggs sugar and Bailey's Irish cream together well. about 2 to 3 minutes.
• 6. Place 4 dollops of cream cheese mixture over brownie crust. Swirl cheese with knife as best as you can in to brownie batter. It is okay if you leave marks with knife. Top the brownie pie with the remaining cheese mixture. Mixture will fill in any indentations you made with the knife swirling.
• 7. Note: if top starts to brown too much lay aluminum foil over it until baked through.
• 8. Place in the oven bake at 350° for 50 minutes. Test with pic. Brownies should be fudgy in center and not dry.. Remove from oven and cool slightly. Serve warm with ice cream. Refrigerate This pie is delicious heated in the microwave. Then served with vanilla ice cream on top. Drizzle balieys over the ice cream. I Also recommend to Serve each slice with chocolate syrup, bailey''s Irish cream, whip cream and chopped walnuts. If desired.

RUBY TUESDAY'S FUDGE BROWNIE PIE

Steps:

• In a double boiler over simmering water, melt chocolate with butter and margarine.
• Remove from heat, blend in sugar then eggs,one at a time.
• Add 1/2 cup pecans with flour and baking powder and beat until smooth.
• Spray 9 inch round pan with cooking spray, pour in batter and sprinkle top with remaining pecans.
• Bake 35 minutes at 300 degrees, cool on rack.
• Do not refrigerate.

MARBLED BROWNIE FUDGE PIE

Steps:

• In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Gradually add flour. Set aside. , For crust, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the flour, cocoa, vanilla and salt. Lightly grease two 9-in. pie plates. , Spread a fourth of batter in each. Pour half of filling into each, spreading almost to edges. Dollop remaining batter over filling; cut through with a knife to swirl. , Bake at 325° for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire racks for 15 minutes. , For frosting, combine sugar and cocoa in a large saucepan. Add the milk, butter, corn syrup and salt. Bring to a boil, stirring frequently. Boil vigorously for 3 minutes, stirring occasionally. Remove from the heat. Whisk in confectioners' sugar and vanilla. Stir in nuts. Cool for 10 minutes; pour over warm pies. Spread over tops. Serve warm.

FUDGE BROWNIE PIE

Steps:

• Beat eggs in small mixing bowl.
• Blend in sugar and melted butter and margrine.
• Combine flour,sugar and salt, add to butter mixture.
• Stir in vanilla and nuts (if wanted).
• Pour into lightly greased 8-inch pie pan.
• Bake at 350 for 25 to 30 minutes or until almost set (pie wil not test done).
• let cool and then cut into wedges.

KAHLUA FUDGE BROWNIE PIE

Steps:

• Roll out pastry; fit into a 9 ½ inch deep dish pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes, then partially prebake (tear off about 16 inches foil; tuck the foil into the pie shell, let the excess foil on the ends just flare out like wings; pour in enough dried beans to reach the top of the pan; preheat oven to 400°; bake pie shell on center oven rack for 15 minutes; slowly lift out foil with beans; prick pastry all over the bottom with a fork) and let cool.
• Decrease oven temperature to 350°.
• Melt butter in a small, preferably nonstick saucepan over very low heat.
• Chop the chocolate; add it to the saucepan when the butter is almost melted.
• When the butter is completely melted, turn off the heat but leave pan in place for another minute or so, tilting and swirling it once or twice so the hot butter runs over the chocolate.
• Remove pan from the heat; wait 3-4 minutes, then whisk the chocolate until smooth.
• Set aside to cool.
• Add walnuts to a food processor with ¼ cup sugar, the cocoa, flour, and salt; pulse repeatedly until the nuts are very finely chopped; set aside.
• Using an electric mixer, beat the eggs and remaining ¾ cup sugar in a big mixing bowl until quite light and airy, about 4 minutes.
• Add in Kahlua, vanilla, and nut mixture; beat again until smooth.
• Add in chocolate mixture and beat briefly until the filling is uniformly mixed; pour filling into the cooled pie shell.
• Place pie on the center oven rack and bake for 35 minutes; expect the pie to puff up and don't be surprised if the top develops a crack or two; also expect the filling to seem relatively loose under the crusted.
• Transfer pie to a wire rack; let cool thoroughly; the pie can be sliced once it has cooled, but the texture will be better for slicing if you refrigerate it for at least 1 hour.
• Serve with whipped cream.

MOCHA FUDGE BROWNIE PIE

Steps:

• 1. In large mixing bowl beat sugar and margarine or butter on medium speed of electric mixer until combined. Add eggs, one at a time, beating well after each addition.2. Beat in chocolate, coffee crystals and rum flavoring. Stir in 1 cup chopped walnuts and flour. Spread in crust. Arrange 1/4 cup walnut halves on top.3. Bake at 375°F about 25 minutes or until knife inserted 1 inch from edge comes out clean. Cool on wire rack for 1 hour.4. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.

FUDGE BROWNIE PIE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch flan pan with a removeable bottom well and then set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top. To make the chocolate frosting mix all ingredients together in a bowl, beating with an eletric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until well blended. Add eggs and vanilla; mix well. Stir in flour. Spread into greased
• inch pie plate.
• Bake for 30 min. or until toothpick inserted in centre comes out clean. Cool completely on wire rack. Scoop out centre of brownie with spoon, leaving
• 2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed brownie pieces for later use.
• Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in 1 cup of the whipped topping and all but 1/2 cup of the removed brownie pieces. Spoon into brownie crust; top with remaining 3/4 cup whipped topping and reserved brownie pieces. Refrigerate 2 hours or until set.

BROWNIE FUDGE PIE

Steps:

• Mix together first 7 ingredients and pour into pie shell. Bake at 350 for 30 minutes.