Peppermint Brownie Pie

 That's right.  It's brownie-in-a-pie.  When I came across this recipe, it called to me.  I was like, "I KNOW I'm making that this month."  It was the other pie I made for Lefse Day.  And I loooved it.

What is not to like?  Delicious dark chocolate homemade brownie.  In a great pie crust.  And there are a couple ways to make it pepperminty.  If you can find mint chocolate chips, it's a great way to go.  I've seen them around, especially this time of year.  Also I saw at Target Andes makes Andes mints baking squares, basically chopped up Andes mints.  Another great option.  If you can't find anything like that, it will taste the same if you use regular chocolate chips and peppermint extract.  And definitely don't forget to garnish with whipped cream and crushed candy canes - just the perfect minty crunch to top these off.  And if you really want over-the-top - I mean, it is indulgence season - use this pie as a base for an awesome sundae.  Peppermint ice cream, hot fudge, chopped Candy Cane Joe-Joe's, etc.  You get the idea. 

 Peppermint Brownie Pie (print recipe)
1/2 cup butter
3 ounces unsweetened chocolate, chopped
Pastry for a Single-Crust Pie
3 eggs, lightly beaten
1 1/2 cups sugar
1/2 cup all-purpose flour
1 tsp vanilla
1 cup mint-flavor semisweet chocolate pieces - OR - 1 cup semisweet chocolate chips and 1/2 tsp peppermint extract
Whipped cream, for serving
Crushed candy canes, for serving

1.  In a small saucepan, combine butter and chocolate.  Cook and stir over low heat until melted; cool slightly.

2.  Meanwhile, preheat oven to 350.  Prepare pastry for a single-crust pie in a 9-inch pie dish.

3.  For filling, in a large bowl, combine eggs, sugar, flour and vanilla.  Stir in melted chocolate and the chocolate pieces (and pepper mint extract if substituting.)  Pour filling into the pastry-lined pie plate.

4.  Bake in the preheated oven about 55 minutes or until filling is evenly puffed and edge of filling is slightly cracked.  Cool on a wire rack about 20 minutes or until slightly warm (center will sink slightly as pie cools.)  Top each serving with whipped cream and, if desired, garnish with a mini candy cane or crushed candy canes.  Makes 8 servings.

Recipe from Better Homes & Gardens Holiday Baking magazine, December 2010

MINTY Week #3 Chocolate Mint Marvels

Let me tell you all the things I love about these cookies. If that is even possible.
1. They are mint and chocolate.
2. They have a swirly top which makes them pretty, but it is set so it's not messy in transit. An important quality in goody plate items!
3. They taste like Andes mints!!!
4. The recipe is soooooper easy and no-fuss. Look how short the directions are! Talk about cookie bang for effort buck.
5. They come from my friend Julia (via Dessert Club), who has also brought us such amazing recipes as Mrs. June's Heavenly Coconut Cake and Peanut Butter and Chocolate Crispy Squares. Plus she's one of my favorite people and yummy things from people I like makes me like them even more.So you should like me even more after making these yourself.

Chocolate Mint Marvels

3/4 c butter

1 1/2 cups brown sugar

2 cups chocolate chips

2 eggs

2 1/2 cups flour

1 1/4 tsp baking soda

3-4 packages of Andes mints

1. Preheat oven to 350. Melt butter and brown sugar in saucepan over low heat. Add chocolate chips and stir to melt; put mixture into a bowl and let cool.

2. Add eggs, and then mix in flour and baking soda. Chill dough for 1 hour. Roll into balls and place on baking sheet with parchment paper or silpat covers.

3. Bake for 9 min. Remove cookies from oven and place an Andes mint on each one. As the candy melts, spread it across the top of the cookie with a butter knife. Makes 3 dozen.

Recipe from Dessert Club member Julia M.

Click here for printable recipe