DESSERT

Chocolate Fudge Brownie Pie

INGREDIENTS

  • 1-1/2 cups sugar
  • 1 cup Darigold Butter
  • 2/3 cup Darigold Whipping Cream
  • 20 ounces semi-sweet chocolate chips
  • 2 teaspoons almond extract
  • 4 egg whites
  • 2 egg yolks
  • 1-1/2 to 2 cups flour
  • 1/2 teaspoon baking soda

Buttery Chocolate Frosting

  • 3/4 cup toasted sliced almonds, divided
  • Sweetened Darigold Whipping Cream, whipped

INSTRUCTIONS

Buttery Chocolate Frosting

Melt 16 ounces chocolate chips in top of double boiler; stir in 1-1/4 cups Darigold Whipping Cream; chill 2 hours. In separate bowl, cream 3/4 cup Darigold Butter with 2-1/2 cups powdered sugar until light and fluffy. Gradually add chocolate mixture and beat until smooth. Makes 4 cups.

INSTRUCTIONS

  1. Combine sugar, butter and whipping cream in saucepan; cook and stir over medium-high heat until boiling.
  2. Stir in chocolate chips until melted; stir in almond extract. Set aside.
  3. Whip egg whites until fluffy; fold in yolks and set aside.
  4. In medium bowl, combine flour and baking soda; stir in chocolate mixture. Fold in egg white mixture; blend until smooth.
  5. Pour into two lightly greased 10-inch round cake pans. Bake at 350°F. 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack.
  6. To assemble pie, place one layer brownie on serving platter; spread half of Buttery Chocolate Frosting over top. Sprinkle with 1/4 cup toasted almonds. Cover with second brownie layer. Spread remaining frosting over top and sprinkle with remaining almonds. Serve with dollops of whipped cream.

RECIPE YIELD/SERVING SIZE

Makes 10 servings.