Wednesday, May 12, 2010

Michelle's Brownie Pie

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For something positively scrumptious, try this recipe for a rich, fudge brownie pie. It has a cake-like consistency and tastes decadent.  You can sprinkle powdered sugar on top, or turn it into a brownie sundae by serving it with vanilla ice cream and fudge topping.  This recipe came from my daughter, Michelle.

3/4 cups flour
1/2 cup cocoa powder
1/4 tsp salt
1-1/2 cups sugar
3/4 cup butter, room temperature
3 eggs, beaten
1-1/2 tsp vanilla
1/2 cup chopped walnuts

Mix the flour, cocoa powder and salt, then set aside.  In another bowl, beat the sugar and flour together, then add the eggs, then the vanilla.  Mix until thoroughly blended.  Add the dry ingredients and mix just until blended (do not overmix).  Stir in the chopped walnuts. Bake in a greased and floured 9" pie pan at 350 degrees for 45-50 minutes.  Test for doneness with a toothpick.

Mother's Day photo (left to right): Tim Coffey, Susanne LaFaver, Sean Coffey, Michelle Coffey, Karen Loase and Stephen Loase.

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