Spring 2019 began on March 20 and heralds the celebration of Easter on April 21 this month. I was looking for a simple, but scrumptious dessert to serve at the end of our Easter dinner, and one that I could make ahead and quickly decorate at serving time.
I was scanning through a spring 2005 issue of Taste of Home magazine and found an article titled, “Simply Scrumptious Brownies.” The first paragraph caught my attention as I read, “Moist and chewy, fudgy or fluffy, those sensational squares we simply call ‘brownies’ accomplish a not-so-simple feat: They tickle just about everyone’s fancy.”
A short “Brownie Biography” indicated that the first known published recipe for brownies appeared in the 1897 Sears, Roebuck catalog, making those simple squares at least 122 years old! I don’t think I’ve ever attended a church supper, picnic, or potluck when someone hadn’t brought a platter of brownies.
However, the recipe I’m including here, which went along with the article, is much fancier than a square brownie and ends up looking like you spent hours putting it together! It can be dressed up with different toppings to match your celebrations.
Decadent Brownie Pie
2/3 cup butter or margarine, softened
1-1/4 cups sugar
½ cup light corn syrup
1-14 cups all-purpose flour
½ cup baking cocoa
½ teaspoon salt
2 tablespoons milk
2 cups chopped walnuts
1 cup whipping cream
8 squares (1 ounce each) semisweet chocolate, chopped
Raspberries and fresh mint leaves, drizzled caramel ice cream topping, whipped cream colored with food coloring to match the holiday, or shaved white chocolate curls.
Directions for Brownie Pie:
Preheat oven to 325 degrees.
In a mixing bowl, cream butter and sugar. Add corn syrup; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa and salt; add to creamed mixture alternately with milk. Fold in walnuts. Spread into a greased, 10-inch springform pan. Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1-inch from the side of pan comes out clean. Cool on a wire rack.
Directions for Ganache:
In a saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely. Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack. Pour ganache over the brownie; spread over top and let drip down the sides. Let stand until set. Cut into wedges; garnish with desired topping. Store in refrigerator. Yield: 10-12 servings.
Note: For an Easter celebration, tint some whipping cream with yellow or green food coloring, being careful to keep it a pale color. Place a dollop of the whipping cream on each serving of the brownie pie just before serving. Place three pastel jelly beans on top of the whipping cream and serve.
For a buffet, decorate the brownie wedges with different toppings on the ganache and place them on a tiered tray so guests can
have a choice.