RCI-BR.006.0138.001
Fudgey Peanut Butter Chip Brownie Pie
Fudgey Peanut Butter Chip Brownie Pie from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- 1 tsp
- 1 cup
- 1/2 cup
- 1/2 cup
- 1/3 cup
- 1/4 tsp
- 2/3 cup
- Packaged butter flavored crumb crust (6 ounces)1 unit
- 1 unit
- Peanut butter SAUCE (recipe follows)1 unit
- 1 cup
- 1/3 cup
- 1/4 cup
- 1/4 tsp
Method
1
Preheat oven to 350°F (175°C). Place the packaged butter flavored crumb crust on a baking sheet.
2
Beat the 2 eggs, 1 cup sugar, and 1 tsp vanilla extract together in a mixing bowl until well combined.
3
Stir in the melted butter or margarine until fully incorporated into the egg mixture.
4
Combine the 1/2 cup all-purpose flour, 1/3 cup HERSHEY'S cocoa, and 1/4 tsp salt in a separate bowl, mixing until no lumps remain.
5
Fold the flour mixture into the egg mixture until just combined; do not overmix.
1 minutes
6
Stir in the 2/3 cup REESE'S peanut butter chips until evenly distributed throughout the batter.
7
Pour the batter into the prepared butter flavored crumb crust, spreading it evenly.
8
Bake for 35 minutes until the top is set but the center remains slightly fudgy.
35 minutes
9
While the pie bakes, prepare the peanut butter sauce by combining 1 cup REESE'S peanut butter chips, 1/3 cup milk, and 1/4 cup whipping cream in a saucepan over low heat.
10
Stir the peanut butter sauce continuously until the chips are melted and the mixture is smooth, approximately 3–4 minutes.
4 minutes
11
Remove from heat and stir in the 1/4 tsp vanilla extract until fully blended.
12
Cool the brownie pie slightly before serving, then top each slice with vanilla ice cream and drizzle generously with warm or cooled peanut butter sauce.