This recipe is one of my favorites given that I’m an extreme chocoholic. It is so easy to make, too!
First, you need to make the brownie bottom– we use this recipe and pour some into a pie dish (and bake). Once the brownie bottom has cooled, you make the top of the pie:
-1 1/2 sticks of butter
-1 cup sugar
-6 oz bittersweet/semi sweet chocolate, melted and cooled
-1 t vanilla
-3/4 refrigerated egg product or 3/4 cup pasteurized eggs (this is a time when I do use the egg product, given that this recipe is not going to be cooked).
Whip up the above ingredients until it is creamy and starting to stiffen up. Spread over the brownie base in the pie pan. Cool so it firms up. Add chocolate shavings or chocolate chips if you like to decorate the top.
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