BHG Delish Dish

Stirring Up Ideas In The Kitchen

brownie recipe

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Hi again. I came to interrupt your pumpkin-spice latte time this morning with this Espresso Brownie Pie. That’s right. Pumpkin takes a back seat to make room for this fudgy chocolate pie.

When I first discovered the original Brownie Walnut Pie in the recipe archives, I thought, hmm, “brownie plus pie, you can’t really go wrong there”. You’ve got a traditional pastry style crust filled with a fudgy chocolate brownie and served with whipped cream. I’m sold.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. The traditional pastry crust is filled with brownie batter and baked until perfection!

The bakery where I worked in high school had this amazing chocolate walnut pie, which I hope to make some day, but I thought this recipe would be a good place to start.

This recipe is rather simple. You start with a homemade crust, throw together a few ingredients to make the brownie layer and pop it in the oven for about 45 minutes and ta-da, you’ve got pie!

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Instead of following the original recipe, I swapped out the walnuts for crushed espresso beans (chocolate covered ones!). A few weeks ago, I stocked up on chocolate covered espresso beans and still had some left. If you have never baked with these, I must say, you are missing out! I first tried them in a cookie, and then again in some cookie dough ice cream. Both were down right awesome.

It is best to pulse the beans in a food processor a few times to break them into small pieces. All you need to do is stir them into the brownie batter, and you’re done.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle.

I happened to use a deeper-than-normal pie plate, but not quite “deep dish”. It was perfect for this pie because the brownie rose a bit in the oven as it baked. I allowed it to cool completely before cutting. The top of the brownie was nice and flaky and the middle was very fudgy! I brought this into work and my coworkers loved it!

Walnuts are great, but the chocolate covered espresso beans really take this recipe over the top. Here is original recipe for Brownie Walnut Pie , just leave out the walnuts and add 1 cup of crushed chocolate covered espresso beans.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Add a seasonal spin to a dessert classic with a quick and easy recipe for festive Christmas Brownies studded with semisweet chocolate chips and candied cherries.  

Christmas Tree Brownies Recipe

Nothing says “happy holidays” quite like a crowd-pleasing pan of brownies. But I’m skipping the squares and bypassing the bars with a fun new Christmas-inspired take on this traditional favorite. And it all starts by transforming a little melted butter and chocolate into the fudgy base of these brownies.

Christmas Tree Brownies Recipe

Next comes the festive add-ins, including candied cherries and semisweet chocolate chips. I decided to take the flavor up another notch by stirring in 2 teaspoons of espresso powder mixed with 1 tablespoon of water to really bring out the rich flavor of the chocolate.

Christmas Brownies Recipe

And the real beauty of this recipe is that the brownies are baked in a 15×10-inch pan, which makes them the perfect base shape for slicing into triangles. Simply slice the pan of brownies in half length-wise (down the center) and then slice at a diagonal to form 22 “trees” with four edges as scraps. And by “scraps,” I mean “the parts you eat while decorating the brownies.”

Christmas Brownies Recipe

Transfer each tree to a parchment paper-lined baking sheet and then melt 1 cup of semisweet chocolate chips, stirring until they are smooth. Transfer the melted chocolate into a piping bag, snip off the tip and drizzle the chocolate across each tree. A shower of sprinkles completes these sweet treats.

Christmas Brownies Recipe

Ready to wow holiday guests? Preheat your oven for Christmas Brownies and give Christmas cookies some serious competition in the holiday dessert department.

- Kelly Senyei, Just a Taste

Hello! Maria Lichty, from Two Peas and Their Pod, here. I am thrilled to be guest posting on BHG today!

Who’s in the mood for dessert? My hand is raised. I am always in the mood for something sweet, especially when chocolate and peanut butter are involved. I love chocolate and I love peanut butter. Put them together and I am in paradise. There really isn’t a better combination. I recently made Peanutty Buckeye Bars and if you are a chocolate peanut butter fan, stop what you are doing right now and get baking! You have to make these bars!

The bars are super simple to make, another bonus! You only need six ingredients: a brownie mix, eggs, oil, peanuts, sweetened condensed milk, and peanut butter. I bet you have everything in your kitchen right now. See, you need to make these bars! They are calling your name.

The bars are layered with all kinds of goodness. The bottom layer is brownie with chopped up peanuts in the mix. The middle layer is a mixture of sweetened condensed milk and creamy peanut butter. Sweet! And to top it all off, you get another layer of peanutty brownie.

The bars are chocolaty, crunchy, with a creamy peanut butter center. I shared them with friends and everyone gave them two thumbs up. If you would like to make Peanutty Buckeye Bars…and I highly suggest you do, click here for the recipe. Enjoy!


Two Peas and Their Pod, is a popular food blog by husband and wife team, Josh and Maria Lichty. The blog is full of simple, fresh, and family friendly recipes. Cookie lovers will also enjoy perusing the site’s cookie collection-with close to 200 cookie recipes, you are sure to find a few favorites. Maria and Josh also have two cookbooks that are all about, you guessed it, cookies. The peas also blog about travel and every day life. Make sure you visit Two Peas and Their Pod for sweet and savory recipes-their kitchen is always open! You can also follow Two Peas and Their Pod on Facebook, Twitter, PinterestInstagram, and Google+

Hi, it’s Beth again, assistant digital editor for Working in the food department of Better Homes and Gardens means that I get to attend taste panels. Taste panels are when our amazing test kitchen chefs prepare the recipes that will be featured in the magazine months in advance. Some of the best bites of food I’ve ever tasted happened at a BHG taste panel. In fact, the best brownie I’ve ever eaten, happened at a taste panel about three months ago. It was the Fudgy Cherry and Port Brownie developed by baking mastermind and James Beard Award-winning cookbook author Dorie Greenspan. It has reached brownie folklore status around the office. Every food editor has been raving about this brownie for months.

So naturally, when this month’s magazine hit the newsstands, I knew I had to share the delicious brownie recipe with our blog readers. The best (and most surprising) part of making the brownie recipe was how easy it was. I had never cooked with port before,  but all I had to do was cook dried cherries in port on low heat until they plumped up. Then melt a little chocolate, mix it all together, bake it, and top with raspberries. Easy enough. I even found raspberries on sale at the grocery store which I considered to be a January miracle. Another note about this recipe: don’t skimp on the raspberries, people! The brownie gets its delicious fudgy-ness from loads of chocolate and chewy port-soaked cherries, and fresh raspberries complement the richness of the brownies by adding in a tart, lightness.

The hardest part about making these brownies? Not eating them all immediately. Seriously. They are so rich, but so addictive. I forced my friends (and one next-door neighbor I ran into in the hallway) to try the brownies just so I wouldn’t eat every single one in a day. Consider yourself warned. 

Some keys to success for this brownie:

  • Definitely follow the suggestion of covering your brownie pan in foil and buttering it. My brownies didn’t get dried out sides like they normally do, and I’m pretty sure it’s because I used a foil-wrapped pan.
  • You don’t need fancy port. I bought the cheapest port I could find and it still imparted amazing flavor.
  • Fresh raspberries are totally worth the splurge. Plus, they make the brownies look fancy.
  • Want even more tips? Watch the recipe in action here!

I’m excited to make these beautiful brownies again for Valentine’s Day in a couple of weeks. What are you making for Valentine’s Day? If you haven’t planned ahead yet, I highly suggest you give our Fudgy Cherry & Port Brownies a try.


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