How To make Mint Chocolate Brownie Pie
15 ounce pkg. Pillsbury All-Ready Pie Crusts
1 teaspoon flour
Filling: 1 cup mint chocolate chips
15 ounce pkg. Pillsbury Deluxe Fudge Brownie Mix
1/3 cup water
1 egg
1 ounce square semi-sweet chocolate
melted
1 pint vanilla ice cream :
softened
Prepare pie crust accoring to package directions for filled one-crust pie using 9 inch pie pan. (Refrigerate remaining crust for later use.) Heat oven to 375 F. Sprinkle mint chips over bottom of pie crust lined pan. In medium bowl combine brownie mix, water, egg and melted chocolate; beat 50 strokes with spoon. Spread over chips. Bake at 375 F. for 35 to 42 minutes or until crust is golden brown. Serve warm with ice cream. Makes 8 servings. Per serving: 570 calories, 6 g protein, 77 g carbohydrate, 26 g fat, 50 mg cholesterol., 400 mg sodium Pillsbury Classic Cookbook #86, p. 81, 33rd Bake-Off Submitted by Constance Beckwith, North Franklin, CN MC formatting by bobbi744@acd.net ICQ#2099532
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Caramel Brownie Pie Recipe Bon Appétit
Caramel Brownie Pie Recipe Bon Appétit
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Ingredients:
.1 shortcrust pie case
.175g butter
.175g dark chocolate
.1 can Carnation caramel
.2tsp sea salt
.175g caster sugar
.4 eggs
.120g plain flour
.40g cocoa powder
.Extras: crushed honeycomb, salted caramel ice cream, chocolate sauce
Instructions:
1.Preheat the oven to 170c.
2.Melt the butter and chocolate together in a bowl set over a pan of simmering water. Stir occasionally and don’t let the water touch the bottom of the bowl. Set aside.
3.In a mixing bowl, whisk together 2/3 of the caramel, pinch salt, eggs and sugar until slightly thickened. Pour in the buttery chocolate mixture and whisk again until combined.
4.Now add the plain flour and cocoa powder. Slowly stir to combine. Once you have a smooth streak-free brownie mix, pour into the shortcrust pastry case.
5.Take your remaining caramel and salt and mix together. Marble this over the surface of the brownie. Feather with a toothpick, if you like.
6.Bake for 20-25 minutes (this should give a fudgy brownie centre to your pie).
7.Once baked, slice up and serve with ice cream, honeycomb and chocolate sauce.
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Andes Mint Chocolate Brownie Cheesecake
This Andes Mint Chocolate Brownie Cheesecake is the perfect decadent dessert to serve during the holidays. A no bake mint cheesecake mousse layered over a fudgy brownie crust topped with a drizzle of chocolate and Andes Mints.
Recipe:
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Mint Chocolate Chip Cheesecake Brownies
Here is what you'll need!
Servings: 12
INGREDIENTS
Cheesecake:
8 ounces cream cheese, softened
¼ cup sugar
1 egg
½ teaspoon mint extract
4 drops green food coloring
1 cup mini chocolate chips
Brownie:
½ cup flour
1 cup sugar
⅓ cup dark cocoa powder
½ teaspoon baking soda
½ cup butter, melted
2 eggs
PREPARATION
1. Preheat oven to 350°F/180°C
2. For the cheesecake, in a bowl, beat the cream cheese until smooth.
3. Add sugar, egg, mint extract, and food coloring, and beat until smooth.
4. Fold in the chocolate chips. Set aside.
5. For the brownie, in a separate bowl, whisk the dry ingredients until combined.
6. Add the butter and eggs, and beat until smooth.
7. To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
8. Bake 25 - 30 min.
9. Enjoy!
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Chocolate Mint Brownies - Christmas Brownie Recipe
Learn how to make Chocolate Mint Brownies! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Chocolate Mint Brownies!