Around this time of year is the only time you can get peppermint ice cream reliably, one of my favorite flavors.
I had some in the freezer and it occurred to me I wanted to have a brownie to put it on.
Then it occurred to me you can put a brownie in a pie tin, so, there you go.
Step 1: set oven to 350 degrees.
Step 2:
Melt…
2/3 cup butter
5 oz unsweetened chocolate
in a pot on the stove. No need to double-boil if you melt the butter first, but watch carefully so it doesn’t burn.
Step 3:
Grease pie pan with shortening. This is a 9.5 inch pan.
Step 4:
Using electric mixer, blend:
3 eggs
2 tsp vanilla
1 3/4 cups sugar
for several minutes until the mixture is smooth (not grainy)
Add in the melted chocolate from the stove and blend on slow until mixed.
Lastly add
1 cup all-purpose flour
and mix until just incorporated.
You know, this seemed a lot easier when I was doing it.
Anyway this is just a basic fudgy brownie batter.
Step 7, optional….
Now you can add anything to this that you want in your brownies. Walnuts, peanut butter chips, whatever.
I added more chocolate to it because maybe I should be committed.
Step 8: Pour the batter in to the prepared pie plate and put it in the oven.
Step 9: Bake for 40-45 minutes.
I took it out at 30. I like it a bit gooey in the middle. It looks dry on the outside however.
Its fate was to be served with peppermint ice cream as such, but, hey, it’s brownies, so serve and eat however you like – frosted, with vanilla ice cream, crushed into a sundae, etc etc…
