Brownies, Baked in Pie Plates and Frosted with a Fudgy Frosting
A few weeks ago, a familiar mood hit me… an “I MUST MAKE SOMETHING CHOCOLATE!” mood that has come to define me. I mulled over the usual cast of chocolate characters – chocolate cupcakes, chocolate cake, cookies, brownies, and fudge. Brownies won and I started rounding up the needed ingredients.
I found that I didn’t have any walnuts, but decided to forge right ahead in spite of the absence of a favorite brownie ingredient. I decided (as I always do when my brownies won’t have nuts) that I’d simply make a fudgy chocolate frosting for the brownies and the absence of walnuts wouldn’t even be missed.
I was right.
As I was mentally dreading the all too familiar brownie-baking-battle (trying to get the center SET without the corners becoming so hard they could knock out a mouse), I had an idea. Why not divide the brownie batter in two and bake them in pie plates?
I didn’t know of any mice who needed konking, so I grabbed a couple of glass pie plates, greased them, and proceeded just as I would if I’d been using a square pan.
I seriously doubt I’ll ever bake brownies in a square pan again.
Pie Plates Keep The Crusty Corners Out of the Picture!
The outside, smaller cuts were triangular (a small price to pay for having the outside of brownies that are just as moist and delicious as the center pieces) but the rest were able to be cut into squares – you’d never know they were baked in a pie dish.
I made my favorite Fudgy Brownie Frosting and iced them once they cooled off. They were outstanding.
If you attempt the pie plates method with your favorite brownie recipe (or mix), just be sure to start checking on them before the traditional time limit. They tend to cook a little faster when they’re divided into two separate dishes.
I made a single batch of the Fudgy Brownie Frosting and it was just enough for the two pie plates of deliciousness. If you’re making a large batch of brownies, you might want to double the recipe. This is chocolate deliciousness at it’s finest!
Ingredients
- 3 Tablespoons Butter (not margarine)
- 1-1/2 Cups Powdered Sugar
- 2 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Cocoa
Instructions
- Melt butter in saucepan over low heat. Be careful not to let it brown.
- Add cocoa to the melted butter and remove the pan from the heat.
- Stir in the rest of the ingredients.
- Stir until smooth.
- Carefully spread over the brownies.
- Lick the spoon and don't burn yourself while trying to get every drop from the sides of the pan (been there, done that).
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the review it deserves. The more I like a cookbook, the harder it is to do a review. I get so excited that my adjectives tend to run around and bump into each other. I’m hoping the Chai Tea Latte will give them some direction.
