Below you will find tips and tricks to help achieve the best results possible!
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Recipe Origin
This is one of my husband’s favorite childhood treats, and the recipe was passed down from my mother-in-law. The original version is credited to Gertrude Schweitzerhof, who brought it to the Pillsbury Bake Off in 1980. I love old, tried and true recipes like this one. My version is a bit different from the original Pillsbury recipe, especially the crust.
Ingredients
Butter – make sure the butter for the crust is softened. This will allow for the crust ingredients to mix easily and produce a fine crumb texture.
Peanuts – used salted cocktail peanuts for this recipe. The salt balances out the sweetness of the marshmallow.
Marshmallows – mini marshmallows work best as they can be spread easily over the hot crust and ensure marshmallows get to the edges and the corners.
Supplies Needed
Stand mixer or hand mixer
9 x 13-inch pan lined with parchment paper
Silicon spatula (optional) but helps when spreading out the topping layer in the last step of the recipe.
Tips and Tricks
Line your baking tray with parchment paper for easier removal from the pan.
Press crust into the baking pan by using the bottom of a measuring cup or the back of a spoon. This will help to get an even crust and press crust into the corners of the pan.
Let the marshmallow layer cool before adding the topping. If the topping is added too soon, the warm marshmallows will displace to the sides of the pans and you won’t get the distinct layers of the candy bar.
Have the peanuts and rice cereal measured and ready to use before you start heating the topping ingredients.
I like the look and taste of a little additional coarse salt sprinkled on top of the bars before serving.
These bars freeze well and defrost quickly. I like to wrap them individually in plastic wrap and then store them in a freezer bag. That way you can take out a few bars at a time and add them to your lunch box or backpack. Freezing the bars also allows you to make them ahead of time and share them with friends or family later.
Variations
Any salted nut can be used in this recipe, although I love the classic peanut version. You can also try a mixture of nuts, such as peanuts and cashews.
You can substitute the peanut butter chips with butterscotch chips if preferred.
Substitute vanilla extract for vanilla bean paste in the crust to add extra flavor.
Below you will find tips and tricks to help achieve the best results possible!
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What Are Dessert Dips?
Ever wish you could just eat frosting straight from the bowl without judgment? Dessert dips let you do just that! Dessert dips are creamy, shareable treats designed for scooping with fruit, cookies, or crackers. Instead of baking a cake or pie, you mix a flavorful base and layer in ingredients inspired by classic desserts such as cheesecake, brownie batter, or pumpkin pie. They’re quick to make, perfect for entertaining, and especially convenient for make-ahead parties. With dessert dips, you get all the indulgent flavors you love in a fun, easy-to-serve format.
What I Love About This German Chocolate Dip
I love this easy German Chocolate Dip because it comes together without baking. The light chocolate mascarpone base pairs perfectly with the gooey coconut–pecan topping, giving a dessert that feels rich but not overwhelming. It’s make-ahead friendly, so you can prepare it the day before a gathering and simply pull it out when it’s time to serve. Being scoopable, guests can enjoy it with a variety of dippers, making it a versatile and crowd-pleasing choice for any party or holiday table.
What makes German Chocolate German?
Fun fact: Did you know that German chocolate Cake isn’t actually from Germany? Its name comes from the American chocolate maker Samuel German, who developed a type of sweet baking chocolate in 1852 for the Baker’s Chocolate Company. The cake gained its name and popularity after a recipe using this “German’s Sweet Chocolate” was published in a Dallas, Texas newspaper.
Ingredients
Mascarpone cheese – Mascarpone is mild and slightly sweet, commonly used in both sweet and savory dishes. It works best in this dip because it creates a smooth, silky base without being overpowering. You could use cream cheese as a substitute, but I highly recommend mascarpone for the best flavor, as explained in more detail in the FAQs.
Cocoa powder – Use unsweetened cocoa powder to give the dip base a subtle chocolate flavor. Either natural or Dutch-process cocoa works, so use whichever you have on hand.
Whipped topping – Store-bought whipped topping, such as Cool Whip, makes this recipe quick and easy to assemble. I recommend the original variety, but you can also use homemade whipped cream if you prefer.
Evaporated milk – Be sure to use evaporated milk for the topping; sweetened condensed milk is not a suitable substitute.
Coconut – Sweetened shredded coconut flakes work best for this recipe. You can find them in the baking aisle, and they give the topping its classic gooey texture.
Supplies Needed
Hand mixer or stand mixer
Saucepan and spatula
Shallow serving dish, such as an 8×8-inch dish or a 9-inch pie plate
Tips and Tricks
Soften the mascarpone cheese: Use the mascarpone cheese at room temperature so it mixes smoothly and evenly. Room temperature cheese helps prevent clumps and ensures a silky chocolate base.
Sift the cocoa and powdered sugar: Sifting these ingredients into the dip base prevents lumps and keeps the chocolate layer light and creamy.
Adjust the sweetness: Taste the chocolate base as you go and adjust the sweetness if needed. Depending on the cocoa powder you use, the base can be slightly bitter. Aim for a lightly sweet base, knowing the coconut pecan topping is already rich and sweet. If you prefer a sweeter dip, add powdered sugar gradually and just enough to balance the chocolate without making it too sweet.
Don’t overcook the topping: Cook the evaporated milk mixture only until it begins to bubble. It will thicken as it cools, and once the coconut and pecans are added. The topping should remain gooey and scoopable, not overly thick.
Use dollops when assembling: Spoon the topping in sections over the chocolate base before spreading. This prevents the layers from sinking and mixing and keeps the topping intact.
Variations
Layered Dip: Instead of spreading the German chocolate filling over the entire base, layer the chocolate dip and coconut pecan frosting in a trifle dish or clear bowl for a pretty presentation.
Swirled Dip: For a marbled effect, gently swirl some of the coconut pecan topping directly into the chocolate base before adding the remaining topping.
Individual Servings: Portion the dip into small jars or cups for single servings, making it easy for parties or grab-and-go desserts.
Extra Chocolate: Sprinkle mini chocolate chips over the top before serving for a richer, chocolatey bite.
Can I make this dip with cream cheese instead of mascarpone?
Yes, you can. I tested this dip with cream cheese and found the tanginess a bit overpowering compared to the lighter, sweeter flavor of mascarpone. If you enjoy a cheesecake-style flavor, substitute 8 ounces of softened cream cheese for the mascarpone, but know the taste will be tangier. Cream cheese is definitely more affordable and easier to find, so if you choose that route, the dip will still be delicious just slightly different in flavor.
Can I make German Chocolate Dip ahead of time?
Absolutely! Assemble the dip up to a day in advance, cover, and refrigerate. Bring it to room temperature before serving for the best scoopable texture.
What should I serve with this dip?
Classic options include graham crackers, vanilla wafers, strawberries, or apple slices. Pretzel sticks add a salty-sweet contrast. My favorite is graham crackers or coconut flavored shortbread cookies I found at the Dollar Tree. Dollar Tree is a good place to get a variety of dippers.
Can I freeze this dip?
Freezing is not recommended, as the mascarpone base and coconut pecan topping may separate when thawed.
Related Recipes You’ll Love
If you enjoy indulgent, chocolatey desserts, you’ll love my Black Russian Cake. It’s rich and decadent but easier to make than a layered cake, making it perfect for special occasions or when you want a show-stopping dessert without the fuss.
The perfect cut-out sugar cookie that is sweet, tender, and soft. A Christmas staple but enjoyable any time of the year. Share with friends and cookies make great gifts!
Prep:
90
minutes
Cook:
12
minutes
TOtal:
180
minutes
Ingredients
3.5 cups all purpose flour (~485g)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated white sugar
1 1/2 sticks unsalted butter, room temperature (170g)
2 eggs, room temperature
2 teaspoon vanilla extract
1/4 cup milk
Combine flour, baking soda, and salt into a bowl. Set aside.
In a stand mixer, cream together butter and sugar.
Add eggs one at a time, mix after each egg.
Add extract and mix briefly.
Add in dry ingredients (in batches) and alternate with adding milk.
Wrap dough in plastic wrap and chill for at least one hour.
Roll out dough to 1/4 inch thick and cut to the desired shape.
Preheat oven to 350°F
Bake for ~10 to 12 minutes until the bottoms are light brown (larger cookies may require longer baking time).
Transfer to cooling rack. Store in an airtight container.
The number of cookies this recipe makes will depend on the size of your cookie cutters.
Below you will find tips and tricks to help achieve the best results possible!
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Ingredients
Cheese – I used a block of sharp cheddar that I shredded myself. You can use any cheddar you like or a mix of cheeses. You can also use prepackaged shredded cheese.
Apple – I used a tart and sweet apple that was on sale at my grocery (cosmic apple). Other sweet apple varieties are honeycrisp, gala, fuji, pink lady, or red delicious.
Supplies Needed
Food processor or mixing bowl
Large baking sheet
Tips and Tricks
I use my food processor to shred the cheese and apple, as well as make the dough. I know it can be a pain to pull out a food processor (which is probably buried in the back of a cabinet like mine) but it does a great job of quickly cutting in the butter and mixing the dough. You can mix the dough by hand if you wish, and a food processor is not required.
If using a food processor, make sure the bowl is dry before adding the dry ingredients.
It is important to keep the butter cold because it will result in a nice fluffy biscuit. Work quickly once the butter is pulled out of the freezer and added to the dry ingredients.
The dough will be wet and appear somewhat grainy. That is okay. The dough will be too wet to knead. The dough will stick together when dropped with a spoon. If not, you can mix in a little more flour.
These biscuits freeze well so you can thaw a few out at any time. I like to serve them plain or with butter.
Variations
If you prefer the cheddar rosemary biscuits to be less sweet, you can reduce the amount of sugar.
You can substitute the dried rosemary for thyme or another herb of choice. You can also use fresh herbs, if available.
Below you will find tips and tricks to help achieve the best results possible!
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Don’t confuse these cookies with Mississippi mud cookies which are no bake and made with cocoa powder. This recipe is similar to a traditional chocolate chip cookie but with mix-ins of coffee and peanut butter.
Ingredients
Peanut Butter – traditional peanut butter is needed for this recipe. Do not use the natural peanut butter that needs to be stirred together before use.
Baking Chips – espresso baking chips add both chocolate and coffee flavor.
Supplies Needed
Mixer (stand mixer or hand-held mixer)
Baking sheet
Tips and Tricks
Once the flour is added, mix until just combined. Overmixing will result in a tougher cookie.
Folding in the baking chips, sandwich cookies, and almonds is the hardest part. The dough will be stiff therefore press mix-ins into the dough as you fold. Try to incorporate the ingredients the best you can, but don’t overwork the dough.
Use a cookie scoop for more uniform cookie sizes- I used a #50 cookie scoop
Press a few extra baking chips, sandwich cookie pieces, and almonds on top of the dough scoops before baking to produce a picture-perfect cookie.
Continue to chill the cookie dough in the refrigerator while the cookies are baking.
If you prefer thinner cookies, you can flatten out the dough before baking.
Variations
If espresso chips are unavailable, you can substitute them with milk chocolate or semi-sweet chocolate chips. The cookies will not have the mud pie coffee flavor, but will still be tasty!
Almonds can be omitted or substituted with other nut options. I think pecans would also work well in this cookie.
Below you will find tips and tricks to help achieve the best results possible!
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What Do Whipped Shortbread Cookies Taste Like?
Whipped shortbread cookies have a rich, buttery flavor with a light, airy texture that melts in your mouth. The dough is delicate and slightly crumbly, yet soft and almost cloud-like, giving the cookies a tender bite that quickly dissolves, leaving a buttery finish.
What is the Difference Between Whipped Shortbread and Regular Shortbread?
The main difference between whipped shortbread and regular shortbread is the texture. Whipped shortbread has a light, airy, and melt-in-your-mouth consistency due to the dough being whipped, which incorporates air into the butter. This creates a softer, more delicate texture.
Regular shortbread, on the other hand, is denser and more crumbly, as it’s typically mixed just until the ingredients are combined. It has a firmer, more compact texture with a slightly more pronounced crunch compared to whipped shortbread.
How to Keep Whipped Shortbread from Spreading?
To keep whipped shortbread from spreading, it’s important to chill or freeze the dough before baking. In this recipe, the dough is baked from frozen, which helps maintain the shape and prevent spreading.
After shaping the cookies, whether rolling them into balls, slicing, or piping, be sure to freeze them for at least 1 hour before baking. This step ensures the dough stays firm during baking, allowing the cookies to hold their shape and maintain their delicate, melt-in-your-mouth texture.
Ingredients
Butter – Use unsalted butter that is soft but not melted. If you prefer salted butter, you can omit the added salt in the recipe. Using unsalted butter gives you more control over the amount of salt in the dough.
Powdered Sugar – Also known as confectioners’ sugar, powdered sugar is easier to incorporate and whip with the butter, giving the cookies their light, airy texture. Avoid using granulated sugar in this recipe, as it won’t provide the same result.
Extract – This recipe uses a combination of vanilla and almond extract, which complements the buttery flavor of the cookies. If you prefer, you can omit the almond extract or adjust the amount, but keep in mind that almond extract is quite potent. If you’d like to keep the cookies light in color, consider using clear vanilla extract, though regular vanilla won’t alter the color much.
Supplies Needed
Stand mixer with whisk attachment
Sifter
Oven thermometer (highly recommended)
Baking sheets and parchment paper
Miscellaneous utensils such as spatulas, measuring cups (or a food scale), etc.
Tips and Tricks
Whip for the Right Texture: Whipping the butter and sugar for 10 minutes might seem like a long time, but trust me—it’s key to achieving that melt-in-your-mouth texture. Be patient, and it will pay off!
Patience with Rolling: The dough will feel soft, and your hands may get a bit greasy when rolling the dough into balls, but that’s normal. It may take a little practice to flatten the first couple of dough balls, but once the bottom of your measuring cup is coated with powdered sugar, it will make the process much easier and smoother. I rolled my dough balls to make them between 20-22 grams and I made 2 dozen cookies. You can make your cookies smaller or larger, but you might have to adjust the baking time accordingly.
Make Ahead: You can prepare the dough in advance, portion it, and freeze it. This way, you’ll always have fresh cookies ready to bake whenever the craving strikes.
Check Oven Temperature: If your oven runs hot, it can cause the cookies to brown too quickly. Use an oven thermometer to ensure the temperature is accurate. This will help prevent over-browning and ensure your cookies bake evenly.
Double the Recipe: This recipe is easily doubled if you’re expecting a crowd or want to have plenty of cookies on hand – these shortbread cookies tend to disappear quickly!
Whipped shortbread dough that has been piped into rosette shapes for spring using a 1M piping tip (left) and the piped cookies after they have baked (right)
Variations
Chocolate-Dipped: For a decadent twist, dip the edges or half of the cookie in melted chocolate (dark, milk, or white). After dipping, sprinkle with crushed nuts, sprinkles, or sea salt for added texture and flavor. Let the chocolate set before serving.
Get Creative: Get festive with your cookie shapes by using cookie cutters that match the occasion – hearts for Valentine’s Day, stars for holidays, or flowers for spring. You can also divide the dough and tint it with food coloring to make multi-colored cookies or create fun patterns. These small decorative touches not only add to the visual appeal but can also personalize the cookies for different occasions.
Citrus Zest: Add a burst of fresh citrus by mixing in a teaspoon of lemon or orange zest into the dough. The bright, zesty flavor pairs beautifully with the rich, buttery texture of the cookies, perfect for spring or summer.
Add Nuts: For a little crunch, add finely chopped nuts (such as walnuts, pecans, or pistachios) into the dough before chilling. The nuts will add texture and a subtle flavor that complements the buttery cookies.
Sprinkles Make Everything Better: Before freezing, sprinkle the tops of the cookies with colored sprinkles, coarse sugar, or sanding sugar. This adds a fun, festive touch and a little crunch to each bite, especially for holidays or parties.
Cinnamon Sugar: Dust the top of the cookies with a cinnamon-sugar mixture before baking. This gives them a warm, comforting flavor that’s perfect for fall or winter. The spiced sugar adds a sweet, aromatic finish.
These variations will not only let you get creative but also give your whipped shortbread cookies a unique spin for any occasion.
Related Recipes You’ll Love
If you love cookies with a chewy, gooey texture, be sure to try my Chewy Chocolate Chip Cookie recipe next!
Below you will find tips and tricks to help achieve the best results possible! This is the best snickerdoodle recipe and always gets rave reviews.
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Ingredients
Cream of tartar – a dry powder that can be found in the spice aisle. Cream of tartar reacts with the baking soda in the recipe and helps the cookies to rise. It also gives the cookies a slightly acidic tangy flavor.
Margarine – I don’t bake with margarine often, but it is required in this recipe. Butter will cause the cookies to spread too much, but margarine reduces the spread and results in a thicker cookie. You want to use sticks of margarine, such as Imperial or Blue Bonnet. Do not use margarine from a tub.
Cinnamon – use ground cinnamon for this recipe. Cinnamon from a jar works fine or you can grind cinnamon sticks.
Supplies Needed
Mixer (stand mixer or a hand-held mixer)
Baking sheet
Cookie scoop, optional
Tips and Tricks
Once the flour is added, mix until just combined. Overmixing will result in a tougher cookie.
Use a cookie scoop for more uniform cookie sizes. I used two scoops from a #50 cookie scoop. I rolled the scoops together to form one 2-inch dough ball. The dough balls weighed between 35-40 grams each.
Flatten the dough balls slightly. If you press down too hard, the sides of the dough balls will crack.
While one tray of cookies is baking, continue to roll the dough balls and coat them in cinnamon sugar. This will save time.
Don’t overbake the cookies. If they are overbaked, the snickerdoodles won’t be as soft as intended. It can be hard to tell if the cookies are done, but you want them to be slightly golden brown. The color is subtle and hard to see due to the cinnamon sugar coating. I often bake two or three cookies first to test the baking time and make sure the cookies are cooked all the way through.
Variations
If you prefer a snickerdoodle cookie recipe with more spice, you can increase the amount of cinnamon in the coating to 1 1/2 teaspoons.
Below you will find tips and tricks to help achieve the best results possible.
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How to Make Blueberry Cream Cheese Pie
To make a blueberry pie with cream cheese, start by preparing a simple graham cracker crust. Once the crust is baked and cooled, create a smooth, creamy filling using softened cream cheese, sugar, and eggs. After baking the filling until set, chill the pie until completely cooled. Finally, top the chilled pie with a layer of blueberry pie filling and let it set in the refrigerator. For a finishing touch, add whipped cream or whipped topping before serving. Enjoy a delicious, refreshing dessert perfect for any occasion!
Ingredients
Graham Crackers – I used honey-flavored graham crackers for their subtle sweetness, which pairs beautifully with the tangy cream cheese. You can crush whole graham crackers using a food processor or by placing them in a resealable bag and crushing them with a rolling pin for a fresher flavor. While pre-made graham cracker crumbs are convenient, freshly crushed crackers provide better texture and taste. Alternatively, a store-bought premade graham cracker crust works well.
Cream Cheese – For the best results, use regular full-fat cream cheese. Allow it to come to room temperature to ensure a smooth, lump-free filling. Cold cream cheese will create a textured filling with clumps rather than a silky smooth consistency. The filling is not quite a cheesecake, but more a sweetened tangy cream cheese layer that pairs well with the fruit topping.
Blueberry Pie Filling – I actually like canned pie filling and it is convenient, but you can also use pie filling made from scratch if you prefer.
Supplies Needed
9-inch pie plate
Stand mixer or hand mixer
Food processor (optional)
Tips and Tricks
Making the Graham Cracker Crust: To achieve a perfectly even pie crust, use the flat bottom of a small measuring cup to press the moistened graham cracker mixture into the pie plate. Avoid pressing too hard, as overly compacting can create a hard, crunchy crust. Alternatively, use a spoon to gently push the crumbs up the sides of the pie pan.
Prevent a soggy crust: After baking, allow the crust to cool completely before adding the filling to avoid a soggy bottom.
Chill thoroughly: For the best texture, chill the pie for at least 2 hours or overnight. This helps set the filling and makes slicing easier.
Storage Tip: To prevent the filling from sliding off the cream cheese layer after slicing, gently press plastic wrap against the cut edges of the pie for storage.
Why Prebake Your Graham Cracker Pie Crust
Prebaking your crust ensures that it has a nice, crispy texture. Without prebaking, the crust can become soggy due to the moisture from the filling. By baking the crust first, the graham crackers are toasted, which creates a more flavorful and firm base that holds up well when topped with creamy fillings or fruit.
Baking the crust prior to adding the filling allows the graham crackers to develop a deeper, more pronounced flavor. This step gives the crust a slightly golden color and a more cohesive texture, making each bite more enjoyable.
Variations
Different Pie Filling: Experiment with other pie fillings like apple, peach, or cherry for unique twists on the classic dessert.
Add Lemon: Add a touch of lemon zest to the cream cheese mixture for a bright, refreshing twist. Blueberry and lemon complement each other beautifully for a summer-inspired dessert.
Add Spices: Enhance the flavors with a pinch of spices like cinnamon or nutmeg in the cream cheese mixture. These warm spices create a cozy, autumnal version of the pie.
Almond Flavor: Add a teaspoon of almond extract to the cream cheese mixture for a nutty, slightly floral flavor that pairs wonderfully with blueberries.
Related Recipes You’ll Love
Craving another refreshing dessert? Be sure to try my Florida Key Lime Pie for a tangy, delicious treat!
Below you will find tips and tricks to help achieve the best results possible!
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Recipe Origin
Most of the recipes I share are either vintage family favorites or completely my own creations. This brownie pie is a rare exception – it’s an adaptation of a brownie recipe I found online that I decided to transform into pie form.
I believe strongly in giving credit where it’s due, especially when it comes to recipe development. I’d want others to credit me if they used my recipes, and I aim to do the same.
This recipe is adapted from a popular brownie recipe shared by Reddit user MoonJelly33 several years ago. I loved the original and thought it would make a fantastic chocolate brownie pie filling. My version differs in a few ways: I don’t use browned butter or espresso powder, and of course, I bake it in a pie crust instead of a 9×13 pan. You can find the Reddit brownie recipe here.
It’s worth noting that the original MoonJelly33 recipe was also adapted from various sources. In particular, I want to acknowledge Stella Parks at Serious Eats. Her brownie recipe talks about the method of whipping the eggs and sugar together to form that fudgy center and glossy top of brownies that we love. You can find Stella’s Glossy Fudge Brownies on Serious Eats. She’s also the author of the award-winning cookbook BraveTart, which is full of amazing desserts.
What I Love About This Fudgy Brownie Pie Recipe?
What I love most about this homemade brownie pie recipe is that it delivers everything you expect from a classic brownie: rich chocolate flavor, a crackly top, and a soft, dense center. It feels a little more special when served in pie form which is perfect for casual family nights or elegant dinner parties.
The deep chocolate flavor really shines in every bite. It’s rich and satisfying, so a small slice is all you need. And honestly, it’s even better with a scoop of vanilla ice cream on top!
Ingredients
Pie Crust – You can use any type of pie crust you like. A homemade pie crust recipe, a refrigerated store-bought crust, or even a frozen one will work. Just make sure the crust is blind baked before adding the brownie filling so the bottom stays crisp and doesn’t get soggy.
Cocoa Powder – Dutch process cocoa powder works well in this recipe, but you can also use regular unsweetened baking cocoa if that’s what you have on hand. Dutch cocoa will give the brownie filling a more intense chocolate flavor and a darker color.
Chocolate – For the chopped chocolate, I like to use bittersweet chocolate around 60% cocoa. These bars are usually easy to find in the baking aisle at most grocery stores. For the chocolate chips, I use semi-sweet chips since I almost always have those in my pantry.
Supplies Needed
9-inch pie plate
Microwave safe bowl
Stand mixer or hand mixer with whisk attachment
Sifter or sieve
Spatula
Parchment paper (optional)
Pie weights (optional)
Tips and Tricks
Preparing the crust: Docking the crust (poking holes with a fork) and using pie weights are optional steps, but I recommend using pie weights if possible. They help keep the sides of the crust from shrinking or sliding down, especially when using a deep pie pan.
Don’t skip the mixing time: Whipping the eggs and sugar is what gives the brownie pie its signature shiny top. The mixing time will vary depending on your mixer, but you’ll see the mixture turn pale and light in texture. You can mix for up to 10 minutes if needed, but be careful not to overmix or you’ll end up with a fluffier texture instead of dense and gooey. For my mixer, 6 minutes is usually just right.
Cool the chocolate mixture: Make sure the chocolate and butter mixture is not too warm before adding it to the whipped eggs and sugar. If it’s too hot, it could partially cook the eggs or create a curdled texture in the batter.
Adding the flour: Once you add the flour, mix only until combined. You can mix the batter fairly thoroughly up until this point without affecting the texture too much, but overmixing after the flour goes in can lead to a tough brownie due to excess gluten development. When I make this pie, the flour is mixed in after about 10 seconds on the mixer, and I use a spatula to fold in any dry spots along the sides. It’s tempting to keep mixing, but less is better here.
Baking: Getting the baking time just right can be the trickiest part. It depends on your oven, the material of your pie pan, and how deep your pan is. My pan is deep and this amount of batter is thick and takes longer to bake. If you’re using a shallow pie dish or cutting the recipe in half, your baking time will be shorter. When in doubt, underbake rather than overbake. Use a toothpick to test for doneness. It should come out with moist crumbs but not wet batter.
Variations
Mix-ins: You can add a handful of chopped nuts to the brownie batter if you like. Toffee bits are also a great option. Basically, anything you enjoy in a regular batch of brownies can be added to the pie filling.
Brown butter: If you love the rich flavor of browned butter, you can use it in this recipe in place of regular butter. It adds a slightly nutty flavor. Personally, I prefer using plain unsalted butter for this pie, but either will work.
Toppings: Serve each slice with a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of chocolate sauce, or a few fresh raspberries to make it extra special.
Can I Freeze Brownie Pie?
Yes, you can freeze this pie. Let it cool completely, then wrap it well in plastic wrap and place it in an airtight container or freezer bag. I recommend freezing individual slices so you can grab one whenever you are craving a sweet treat. Thaw at room temperature or warm slightly in the microwave before serving.
Related Recipes You’ll Love
Craving more brownies? Check out my Mudslide Brownies recipe. These brownies have an Irish cream take on classic brownies and an eye-catching design on top.
Copycat cherry mash recipe. Tastes just like the store-bought version!
Prep:
45
minutes
Cook:
90
minutes
TOtal:
135
minutes
1 pound powdered sugar (~4.5 cups or 453g)
6 tablespoons unsalted butter, softened (85g)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons sweetened condensed milk (64g)
1 10 ounce jar of maraschino cherries, drained and chopped (cherries only = 133g)
20 ounces total of chocolate (I use 10 oz almond bark and 10 oz bittersweet chocolate chips)
1 1/4 cup cocktail peanuts, chopped (180g)
Line the baking sheet with parchment paper and set aside.
Add powdered sugar, butter, vanilla extract, almond extract, sweetened condensed milk, and chopped cherries to the bowl of your stand mixer. Mix filling slowly at first, for about 30 seconds, until powdered sugar is mixed into the butter.
Increase the speed of your mixer and mix the filling on medium speed for 2 minutes.
Stop mixing and scrape down the sides of the mixing bowl. Continue to mix for 2 more minutes or until ingredients are well combined and fluffy. Filling will be thick but should have a fluffy texture. If needed, mix on high for one minute.
Scoop filling onto the prepared baking sheet and freeze for one hour.
Remove cherry filling from the freezer. Peel frozen cherry filling off the parchment paper and roll it into a smooth ball using the palm of your hand. Place smooth center back on the parchment paper. Continue until all candy centers have been rolled. Return the baking sheet to the freezer for 30 minutes.
Chop the chocolate and add it to a separate microwave safe bowl.
Melt the chocolate in the microwave in 30-second intervals. Stir after each interval.
Stir chopped peanuts into the melted chocolate.
Dip frozen candy centers into the chocolate using a fork. Work quickly so the warm chocolate does not warm the candy centers too much or distort the shape.
Place dipped candy onto a clean piece of parchment paper and allow the chocolate to harden.
Store homemade cherry mash candy in an airtight container.
Whipped shortbread dough that has been piped into rosette shapes for spring using a 1M piping tip (left) and the piped cookies after they have baked (right)
