1 c. granulated sugar
½ c. butter, softened to room temperature
½ c. all-purpose flour
¼ cup cocoa powder
½ tsp. instant espresso powder (optional)
2 tsp. vanilla
½ c. milk chocolate chips
½ c. chopped walnuts or pecans
Pre-heat oven 325 degrees.
Place eggs, sugar, butter, flour, cocoa, espresso powder, vanilla and salt into a mixing bowl; beat for 4 minutes at medium speed. Stir in the chocolate chips and nuts. Pour mixture into a greased 9-inch pie plate. Bake for 30 minutes. (Pie will settle as it cools.) Cut into wedges and serve with vanilla ice cream. Enjoy!
Kitchen Kimberley's Tips:
• This brownie pie can also be baked in a pie crust, if desired.
• Any variety of chocolate chips can be used successfully in this recipe. Substitute dark chocolate, semi-sweet, etc., for the milk chocolate chips.
• Find more great recipes and tips on my website: www.kitchenkimberley.com