Tag Archives: cocoa brownies

Brownie Pie

Brownie PieI first had Brownie Pie at an Easter brunch almost twenty years ago, but I’m here to tell you to make it for Thanksgiving. Yes! You may not realize it with everything going on, but Turkey Day is twenty days out. Twenty days! I started off the festive foods with Wednesday’s Pimento Cheese Tarte Soleil, and now we’re on to the first of my usual three pies and one of my favorite sides ever…but I’m getting ahead of myself. I’m here to talk about Brownie Pie, so let’s get to it!Brownie PieBrownie Pie? Like brownies *in* a pie? You better believe it. We’re talking dense, chewy, fudgy, crackly-topped brownies baked up in a flaky all-butter crust. This is a perfect food, people!Brownie PieNow, Brownie Pie not quite as simple as baking brownie batter in a pie crust…but it almost is. You just have to partially blind-bake (bake without filling) the pie crust first, lest your bottom crust stay raw. Don’t worry, it’s not as terrifying as it sounds.Brownie PieBrownie PieTo partially blind-bake, begin by rolling out your dough, then fit and crimp it in a pie plate like you normally would. Next, give it a good chill before lining it with parchment, filling it up with your weights of choice (pie weights, dried beans, rice) and baking for 20 minutes. Then simply lift the parchment and weights out of the crust, dock it with a fork and bake for another 10 minutes, until it starts to brown.Brownie PieBrownie PieAfter that—which, again, is much less of an ordeal than it sounds—it’s as simple as pouring the brownie batter into the crust and baking it off. I used my trusty Cocoa Brownies recipe with a bit more salt and 2/3 cup of chocolate chips for a little extra zazz. If you have another brownie recipe or box mix that you like, feel free to use it! Make sure that it makes enough for an 8” or 9” square pan—you don’t want to overfill your pie plate or worse, have to clean your oven floor.Brownie PieBrownie Pie’s final bake is 30-35 minutes. Ideally, you should let it cool completely for the cleanest slices, but I don’t want to be that person who tells you not to eat warm brownies, so you decide when to slice your pie. Follow your heart and all that. Whatever you do though, don’t skip the vanilla ice cream and chocolate shell.Brownie Pie

Brownie Pie
makes one 9-inch pie

1/2 recipe All-Butter Pie Dough or other good single crust recipe
10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon Kosher or sea salt
2/3 cup semisweet chocolate chips, divided

For serving (optional):
vanilla ice cream
whipped cream
chocolate shell
chocolate syrup

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Place an oven rack in the lowest position. Preheat oven to 350F.

Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Dock (prick) crust all over with a fork. Return crust to the oven for 10 minutes.

Meanwhile, make the brownie batter. In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Fold in 1/2 cup semisweet chocolate chips. Pour batter into par-baked crust and spread to the edges. Scatter remaining 2 tablespoons chocolate chips over the top and press lightly to adhere.

Bake pie 30-35 minutes, until filling is set and crust is golden. Let cool completely on a rack.

Slice and serve with desired toppings. Cover leftovers and keep at room temperature for up to two days. Leftovers will keep in the refrigerator for up to five days.

Brownie PieBrownie Pie

Cocoa Brownies {Five Year Anniversary!}

Cocoa Brownies {Five Year Anniversary!}E2 Bakes Brooklyn is five years old today! Yep, this little blog is exactly half a decade and 544 posts old. I can’t believe it.

This post, lucky number 544, has the distinction of being my very first repeat. I mean, I’ve used the same chocolate cake in a few different recipes and I have repurposed the same sugar cookie dough at least five times, but this is my first straight-up repeat recipe.Cocoa Brownies {Five Year Anniversary!}Today, I’m remaking the Cocoa Brownies that I posted on day one: October 21, 2015. They are a twist on Alice Medrich’s stellar recipe, and though I have made many more brownies in the intervening years, these are still my favorites. They’re dark, dense and fudgy, and so chocolaty, you’d never guess that all their flavor comes from cocoa powder.Cocoa Brownies {Five Year Anniversary!}But still, do they warrant a repeat? Even on an anniversary? Well, call me nostalgic, but yes. And for the record, I’m not just revisiting my first post for nostalgia’s sake. As my favorite writer/comedian/Deranged Millionaire/actor/podcaster/celebrity crush, John Hodgman, likes to say, “Nostalgia is the most toxic impulse.” What that means is that you need to live in the present. And in my present, I’ve got unfinished business with my Cocoa Brownies.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}I mean, I like my first post and the recipe, but the photos? Yikes. They’re not my worst ever, but they’re not great. I’ve gone back and re-done the photos on a few posts in the last couple of years, but it seems wrong somehow to mess with the first post, even with its weird formatting and stilted instructions. 2015 Liz was super proud and excited about finally starting this blog, and I don’t want to diminish that in any way. It was a moment in (my) food blogging time.

That said, today is another a moment in (my) food blogging time—a moment in which Cocoa Brownies finally get the photoshoot they deserve. While I am not a pro food photographer or stylist, I have learned a lot while photographing 544 posts, all on iPhones and nearly all with the same Carrara marble pie board as backdrop.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}And baking? I’ve learned ten times as much about baking in the last five years as I have about photography. Still, these Cocoa Brownies didn’t need much of an update recipe-wise. In remaking them, I only made one major adjustment: I mixed them right in the pot where I bloomed (melted together) the butter, cocoa, and sugars. You can, of course, just mix the batter in a bowl, but why add more dishes if you don’t have to, am I right?! I simply waited for the cocoa mixture to cool a few minutes so I could add the eggs without scrambling them, then stirred in the dry ingredients. Then I just transferred the batter into an 8-inch square pan. Et voila!Cocoa Brownies {Five Year Anniversary!}I decided to top this pan of goodness off with a pecan mosaic. My dad, the primary brownie baker in my family, always uses pecans to write something on his brownies—initials, greetings, silly words–and I like to as well. I think today warrants a “5,” don’t you?Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies bake in 30 minutes and cool in about an hour, making them the perfect simple treat for celebrating one of my biggest accomplishments to date—one that I couldn’t have done without you. This blog has helped me make new friends, reconnect with old ones, strengthen existing relationships, and interact with so many people that I truly would never have met if it weren’t for this compulsive home-baking and over-sharing habit of mine. Thank you for the kind notes, laughs, likes, questions, comments, and social media posts—for just being a part of this community. It means the world.Cocoa Brownies {Five Year Anniversary!}

Cocoa Brownies
adapted from Alice Medrich’s Cocoa Brownies
makes one 8- or 9-inch square pan

10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
pecan halves for decorating, optional

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.

In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla and eggs to the pot, and stir/whisk to combine. Add flour and salt and stir/whisk to combine. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.

Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter).

Let brownies cool completely in the pan on a rack. Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. These may also be layered with wax paper or parchment and frozen.Cocoa Brownies {Five Year Anniversary!}Cocoa Brownies {Five Year Anniversary!}

Coconut Cluster Brownies

Coconut Cluster BrowniesWhen I moved in with my roommate, I thought it would be a short-term deal. We were friendly, but didn’t know each other particularly well, and I honestly didn’t think we’d get along in close quarters—the original plan was that I’d live here for six months or so while I recovered from the end of a relationship.Coconut Cluster BrowniesFlash forward three years and I’m still here, living with the same guy. Turns out that an obsessive baker who mostly wears pajamas and a neat freak can, in fact, live in peace. And make each other laugh really hard.Coconut Cluster BrowniesBefore I get to the point and why this is relevant to Coconut Cluster Brownies, I have to say that this is not some sort of romantic announcement. Hahahahahaha absolutely not.Coconut Cluster BrowniesBut let me confuse you further by telling you that he got me a box of chocolates for Valentine’s Day. It wasn’t a romantic gesture. We get each other things all the time—I sometimes make Super Sprinkle Sugar Cookies just because I know he likes them and I regularly find new jars of peanut butter on my baking bench because he sees them on sale and knows I’ll put them to use. In the case of the Valentine’s candy, we both happen to have a thing for cheap drugstore chocolate. High brow, we are not.Coconut Cluster BrowniesThe small Whitman’s Sampler that I received only had a few pieces in it, and I immediately determined the order in which I would eat them, one at a time, over the next few days. The caramel went first, followed by the buttercream and the ganache. The last one, the candy that I was the least excited about, was the Coconut Cluster. It was shaped like a peanut butter cup, but instead of being a filling enrobed in chocolate, it was a block of milk chocolate speckled with bits of coconut. As I went to eat it so I could toss the heart-shaped box, I didn’t expect much, but then I popped it into my mouth and suddenly became obsessed with putting this rich, simple chocolate-coconut combination on a brownie. And so, a month later, I did.Coconut Cluster BrowniesCoconut Cluster BrowniesCoconut Cluster BrowniesThese Coconut Cluster Brownies are nothing more than my favorite Cocoa Brownies topped with a layer of milk chocolate coconut candy. The brownie layer is rich and chewy with a touch of salt, while the candy layer is chocolaty, coconutty and slightly soft from the addition of a few tablespoons of butter. They’re great at room temperature, but if you chill the brownies, the candy gets a little on the snappy side. This is heaven for a texture freak like me.Coconut Cluster BrowniesIf you love chocolate, coconut, and brownies like I do, you will want to hoard all of these for yourself…Coconut Cluster Brownies…but maybe set one or two or four aside for your friend who puts up with your late night baking and knows you well enough to know how you feel about sale-priced peanut butter and cheap chocolate. That’s a good sort of person to have around.Coconut Cluster Brownies

Coconut Cluster Brownies
brownie recipe adapted from Alice Medrich
makes about 16 brownies

Cocoa Brownies:
10 tablespoons unsalted butter
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/2 teaspoon Kosher or sea salt

Topping:
6 ounces milk chocolate, chopped
4 tablespoons unsalted butter
1 cup unsweetened shredded coconut

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line with parchment, leaving overhang on all sides, and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Pour batter into prepared pan. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a rack.

In a double boiler (or in 30-second increments in the microwave), melt chocolate and butter together. Fold in coconut. Mixture will be thick and heavily textured. Use a silicone spatula or wooden spoon to spread mixture over brownies. Score chocolate with a knife for easier slicing. Top with additional coconut, if desired. Chill full pan in the refrigerator for 30 minutes.

Use parchment overhang to remove brownies to a cutting board and slice along score-lines. Serve, or refrigerate in an airtight container, layering brownies with wax paper to prevent sticking. Brownies will keep well for 4-5 days.Coconut Cluster BrowniesCoconut Cluster Brownies