"Pie in the Middle" Brownies

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Is it just me, or does the sound of applause echoing through a stadium, fireworks exploding in the sky and millions of people chanting your name ring through your head when somebody tells you "this is the best thing i've ever tasted," when trying one of your dishes? It's affirmation that all the work, the mess, the buttery fingers, the flour-covered blouse and the trial and error that went into making a new recipe, was all worth it. Fortunately, with the recipe i'm about to share with all of you, there will be plenty of that.

For those of you who love to experiment in the kitchen and like your desserts not only delicious, but fun and creative, i've got something that's going to blow your minds. I've never seen it done before. At least, you can't find anything about it online. So, i'm kinda thinkin' we are gonna start a trend here! 

But, before we get started... any good recipe begins with good ingredients. While I was shopping for some groceries at my local Walmart, I grabbed everything I needed to take on this beast of a dessert, including an Edwards Georgia Style Pecan Pie! They're not just for the holidays, guys!

I couldn't help myself and I also picked up a Mrs. Smith's Dutch Apple Pie. It's one of my all-time favorites and I love having it in the freezer for a last-minute dessert if we have company. Plus, the crust is made with real butter. So, you know it has to be delicious. Oh, and before you go, head over to Ibotta site to get a rebate on Edwards and Mrs. Smith pies! Isn't this awesome? I told you! 

Oh, man do I love pecan pie.

The first step to a successful brownie creation is a greased and floured baking vessel. I'm using a springform pan for this one, to make it easier to remove later. This brownie is going to be a monster.

Do you see that? Yes... That's a pie. In the middle of a ton of brownie batter. Are you getting excited now?

You know what's the only thing that will make a giant brownie with a pie baked into the middle of it even more exciting? Some rich, silky chocolate ganache to pour over the top of it. Try not to drool too much. Just wait...

Okay, now you may drool! I call that perfection. Pie. Inside a brownie. Isn't it the most glorious thing you've ever laid your eyes on? The brownie is perfectly cooked, the pie is perfectly gooey and overall it's just perfectly perfect.

But now we take it up a notch. Look at that chocolate. This is dessert, only better. It's something that has to be in it's own category of awesome. Have you seen a pie baked into a brownie before? Better yet, have you tasted it? No? Well, you have to. It will change you.

It will also change your level of dessertness. You won't be able to bake a simple batch of brownies for the next potluck. You won't be able to serve your guests a chocolate chip cookie... You will want to bring this. And everyone will want to eat it. And they will eat it. And it will be glorious.

Tell me, guys... What's your favorite kind of pie??

"Pie in the Middle" Brownies:

{Print Recipe}

Ingredients:

• 1 cup butter, melted
• 1 cup vegetable oil
• 3-1/2 cups sugar
• 8 eggs
• 1 tablespoon vanilla extract
• 1-1/3 cups all purpose flour
• 1-3/4 cups cocoa powder
• 3/4 teaspoons salt
• 2 teaspoon baking powder
• 1 Edwards Georgia Style Pecan Pie

For the ganache:

9 ounces semi-sweet chocolate chips

1 cup heavy cream

Directions:

Bake pie according to package directions. Allow pie to cool to room temp. 

Preheat oven to 325 degrees. Spray a 8" springform pan with baking spray, coat with a thin layer of flour and place on a baking sheet. Set aside.

Place melted butter in mixing bowl, cool slightly, then add in your sugar, eggs and vanilla. Mix for 30 seconds. In a separate bowl, combine flour, cocoa powder, salt and baking powder. Add to the wet ingredients and mix until combined, about 20 seconds on medium.

Pour half the batter into the springform pan. Place cooled pie on top of batter and lightly press down. Pour all but 1 cup of the remaining batter over the top of the pie. Refrigerate extra batter for later use, or bake and enjoy.  Place pan and baking sheet in preheated oven. Bake for 2 hours, then cover with foil and return to oven for another 30-60 minutes. Check every 10 minutes by inserting a toothpick into the top and checking for wet batter. Time does vary depending on your oven, so you will want to keep a close watch on this one. You'll know it's done when the toothpick has no gooey batter and when the top begins to puff and firm up.

Once the brownie is cooked through, remove from the oven and allow it to cool. I placed mine in the refrigerator overnight so it would firm up and be easier to cut the next day. I recommend at least putting it in the refrigerator for a couple of hours before slicing.

While the brownie cools, you can make your ganache. Heat the cream in a saucepan over medium heat. Just when it's starting to boil, remove it from heat and whisk it into the chocolate chips until they are smooth and completely melted. Allow ganache to cool down.

Once you're ready to serve, slice a piece of the brownie and top with a large spoonful of ganache, a dollop of ice cream and your choice of topping. Chocolate shavings, cherries, berries, anything your heart desires!

Enjoy!