Friday, November 9, 2012



What you need..

8 Tbsp unsalted butter
1 1/2 cups (12 oz) bittersweet chocolate chips
16 oz cream cheese, softened
1 1/2 cups sugar
4 large eggs
2 tsp vanilla extract
1 cup unbleached flour
1/4 tsp salt


Grease and flour a 9x9 baking pan.  Preheat the oven to 350.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently, until melted.  Set aside to cool. 

Beat the cream cheese and 1/4 cup of the sugar in a medium bowl until smooth.  Beat in 1 egg and set aside.

Place the remaining 1 1/4 cups of sugar in a large bowl and beat in the remaining 3 eggs, one at a time until smooth.  Add the vanilla and chocolate mixture and mix until well blended.

Measure the four and salt and then sift together directly into the chocolate batter.   Mix the batter gently until well combined and no trace of the dry ingredients remains.

Spread 3/4 of the chocolate batter evenly in the pan.  Pour the cream cheese mixture on top of the chocolate layer.  Gently spread the remaining chocolate batter over the cream cheese layer.


Bake for 45 minutes or until a toothpick inserted in the center comes our clean or only with crumbs.

Cool on rack for 1 1/2 hours.  Refrigerate brownies and cut just before serving.


What you need..

box refrigerated pie crusts, softened as directed on box.

Cream Cheese Layer
package (8 oz) cream cheese, softened
tablespoons sugar
teaspoon vanilla

Brownie Layer
box (15.8 oz) double chocolate brownie mix
cup vegetable oil
tablespoon water
cup chopped pecans

Reserved chocolate syrup packet from brownie mix
tablespoons hot fudge topping


Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth; set aside.

Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.

Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning;~ remove foil during last 15 minutes of bake time.~

  • Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
  • In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.

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