Tis the Season...

...To be stressed with finals, catch a cold, and deal with it all by drinking a plethora of ginger tea and baking of course!

My insipiration for my "brownie pie" came from Sook's recipe for Cocoa brownie's.  You don't need to bother with melting chocolate and all that mess, really!  I have to admit, I did modify the recipe a bit. For example, instead of 1 cup of sugar i used 1/2 cup brown sugar and 1/2 cup regular sugar. The biggest difference is that I added the leftover filling from my Gooey Pumpkin Cupcakes to the batter. I figured it would only add more flavor and moistness, though I am sure the recipe would have turned out just fine without it.

Ingredients

1/2 cup brown sugar 

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 tsp vanilla

2 eggs

1/3 cup white flour

1/3 cup whole wheat flour

1/2 tsp baking powder

1/2 cup Ghiradelli cocoa

( I had some white chocolate chips laying around so those were folded in at the end, along with 1.5 handfulls of chopped walnuts)

Directions

In a large bowl, combine the butter, sugar, vanilla and eggs. Then in a smaller bowl combine the baking powder, flour, and cocoa. Slowly add the dry ingredients to the wet. Finally, fold in any additional surprises (walnuts, white chocolate etc).

 

  Bake for 30 minutes at 350F in a pie pan.... Psssst... the topping isnt whipped cream. Do you know what it is?

It's Fage 0% Greek Yogurt !!