March 19, 2016
If you have been reading long, you know that I have been on the search for the perfect chocolate brownie for years. It's rewarding work; bake-eat-bake-eat until I find what I think tops the list of fabulous brownies. Then, something comes along and I know that I have more work to do.
This pecan coconut brownie pie is a perfect addition to my favorites. It's super moist, with the addition of chocolate chips in the batter as well as on top. The pecans and coconut topping makes the perfect topping that adds just enough savory to the sweetness.
Baking it in a pie plate just makes this a fun recipe and so much easier to serve. It's genius! Thanks to Foodista contributor; Winelady Cooks, for this tasty new dessert idea.
6 Tbsp. butter, melted
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa
1 1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 cup packed light brown sugar
1 1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups chocolate chips - divided
Preheat oven to 350 degrees. Spray an 8 inch pie plate generously with non-stick cooking spray and set aside.
In a medium bowl blend together the flours, cocoa, salt, baking powder and baking soda.
In a large bowl add the brown sugar, applesauce and egg and blend together using a wire whisk .
In a small bowl 1 cup of chocolate chips and the melted butter. Place the bowl over a pot of simmering water and stir just until the chips are melted.
Stir the chocolate mixture into the bowl with the sugar mixture using the whisk. Add in the flour mixture stirring just into well blended.
Pour into the prepared pie plate and top with the remaining chocolate chips .
Bake in preheated oven 40 minutes or until inserted toothpick comes out clean.