CULINARY ARTS - Recipes

PEANUT BUTTER SWIRL CHOCOLATE BROWNIE PIE

Course: DESSERT

Cuisine: AMERICAN

Materials

  • 9.5" glass pie pan 

  • double boiler (can be replaced with bowl over pan of simmering water)

  • large bowl

  • whisk

  • butter knife

Ingredients

  • 1/2 cup unsalted butter (+ more for greasing pan)

  • 1 cup semisweet chocolate baking chips

  • 4 eggs

  • 1 cup sugar

  • 1/2 cup unsweetened cocoa powder

  • 1/2 cup all-purpose flour

  • 1/2 tsp salt

  • 2 tsp vanilla

  • 3/4 cup peanut butter

  • 16 mini peanut butter cups, coarsely chopped

Instructions

  1. Preheat oven to 350°F and grease pie pan.

  2. In a double boiler, constantly stir the butter and chocolate chips together until melted. Set aside and let it slightly cool. 

  3. In a large bowl, whisk together the eggs and sugar until well combined.

  4. Add the slightly cooled melted chocolate and butter mixture (from Step 2) to the large bowl of eggs and sugar. Whisk all ingredients well.

  5. Sift the cocoa powder, flour, salt, and vanilla into the large bowl, and whisk. Make sure the dry ingredients are incorporated into the wet ingredients really well.

  6. Pour the batter in the prepared pan.

  7. Place dollops of the peanut butter all over the batter, and using a butter knife, gently create swirls.

  8. Scatter the chopped peanut butter cups all over the batter and slightly press the chunks into the batter (just so they attach to the batter without being fully submerged).

  9. Bake for 25 minutes or until a tester comes out clean.

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