Cooking with Coffee -Easy Fudgy Brownie Pie

Fudgy Brownie PieThis past spring I gave a seminar with Matt Saurage of Community Coffee talking about using coffee in recipes.  Of course, we know how to use coffee in sweets and treats as coffee really intensifies the chocolate flavor (which we all like).  That’s why one of my favorite and most popular recipes is Fudgy Brownie Pie from Too Hot in the Kitchen cookbook. And, talk about easy!!!!   I thought instead of wine pairing in a book it would be fun to include Coffee and Food Pairing so I have a coffee cup symbol throughout my new book, Too Hot in the Kitchen .  So, if you’re a coffee drinker look for the coffee cup symbol by the recipes  for serving suggestions of what type roasted coffee  compliments that food.  And, this is one of my favorite desserts that hotels/conferences have made for their dessert when I speak…that’s how easy it is!

Fudgy Brownie Pie
This fudgy rich brownie dessert looks like it came from the bakery, but is so simply made with brownie mix, instant pudding and whipped topping with coffee enhancing the chocolate flavor-the perfect chocoholic finish to any meal.

Makes 10 servings

1/3 cup warm water
1 1/2 teaspoons instant dark roast or espresso coffee, divided
1 (19.85-ounce) box fudge brownie mix
1 egg
2 egg whites
2 teaspoons vanilla extract
1/3 cup chopped pecans
3/4 cup skim milk
1 (4-serving) instant chocolate fudge pudding and pie filling mix
1 (8-ounce) container fat-free frozen whipped topping, thawed, divided
1/2 teaspoon almond extract
Chocolate shavings for decoration, if desired

1. Preheat oven 350°F. Coat 9-inch pie plate with nonstick cooking spray.
2. In small cup, stir together water and 1 teaspoon coffee until dissolved.
3. In large bowl, combine brownie mix, coffee mixture, egg, egg whites, and vanilla, stirring until well mixed. Add pecans. Pour batter into prepared pie plate. Bake 25- 28 minutes, or until set, don’t overbake for fudgy center. Cool.
4. In large bowl, stir together milk and remaining 1/2 teaspoon instant coffee until coffee is dissolved. Whisk in pudding mix until thickened. Carefully fold in half of whipped topping.
5. Spread pudding mixture evenly over the cooled brownie pie. Add almond extract to remaining whipped topping and spread over pudding mixture. Refrigerate until serving. Top with chocolate shavings, if desired.

Nutritional information per serving:
Calories 367 Calories from fat 25% Fat 10g Saturated Fat 2g Cholesterol 22mg Sodium 338mg Carbohydrate 62g Dietary Fiber 1g Sugars 38g Protein 5g Dietary Exchanges: 4 other carbohydrate, 2 fat

For more EASY healthy recipes visit www.hollyclegg.com 

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She has consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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