Brownie Turtle Pie Serves 8 to 10


For the crust: 3 9 graham crackers 3 6 tablespoons butter, melted 3 2 tablespoons brown sugar 3 ½ cup pecans


For the brownie filling: 3 6 tablespoons butter 3 3 cups semi-sweet chocolate chips 3 1 cup granulated sugar 3 4 eggs 3 1 teaspoon instant coffee granules 3 1 teaspoon vanilla extract 3 ½ cup all-purpose flour 3 ¼ teaspoon baking powder 3 ¼ teaspoon salt 3 ½ cup caramel bits 3 ½ cup chopped pecans


Brownie Turtle Pie


Preheat the oven to 350°F. Line the bot- tom of a 9-inch springform pan with parchment. In a food processor bowl, combine the graham crackers, butter, sugar and pecans. Process to form fine crumbs. Press the crumbs into the bottom and part way up the sides of the springform pan. In a medium saucepan over low heat, combine the butter and 2 cups of choc- olate chips stirring frequently until the chocolate is melted. Combine the sugar, eggs, coffee and vanilla in a medium bowl. Beat with an electric mixer for 3 minutes. Add the chocolate mixture and mix well. In a separate medium bowl, combine the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients and mix until just combined. Stir in the car- amel bits, pecans and remaining 1 cup of chocolate chips. Pour the brownie mixture into the crust. Bake for 45 to 50 minutes, until the brownie is cooked through. Run a thin knife around the edge of the brown- ie pie. Allow it to cool for 20 minutes and remove the side of the pan.


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FEBRUARY 2016 29


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