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Chocolate Brownie Pie

Chocolate Brownie Pie printPrint Recipe

  • 1 ½ cups (20 cookies) TJ's Joe-Joe's Chocolate Sandwich Cookies
  • 1 ½ sticks TJ's Unsalted Butter
  • 1 box TJ's Truffle Brownie Baking Mix
  • 2 TJ's Large Eggs
  • 6 ounces TJ's Pound Plus Dark Chocolate, chopped
  • ½ cup TJ's Heavy Whipping Cream
  • 20 TJ's Dark Chocolate Covered Mini Pretzels, roughly chopped

To make the crust, crush Joe-Joe's in a food processor or blender and measure out 1½ cup of cookie crumbs. Butter a 9-inch glass pie plate. Melt about 3 tablespoons of butter (about 30 seconds in the microwave), and in a large bowl, stir it together with the cookie crumbs. Using your fingertips, press the cookie and butter mixture firmly into the bottom and sides of the pie plate. Set aside. To make the brownie filling, preheat oven to 350º F. Melt remaining stick of butter (1 minute in microwave or use a small saucepan). Melted butter should be creamy looking. Whisk eggs into butter until blended. Add brownie mix and stir until moistened with a rubber spatula. Place brownie mix into center of cookie crust and gently spread evenly from center to edges of pie plate. Bake for about 30 minutes, or until toothpick inserted in center comes out clean. Allow to cool for 30 minutes. While the brownie pie is cooling, prepare the ganache and pretzel toppings. To make the chocolate ganache topping, heat cream in a pot just until it steams. Put chopped chocolate in a large bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream. Roughly chop the 20 pretzels and set aside. After the brownie filling has cooled, pour the chocolate ganache over the top and spread evenly from center to edges of pie crust. Sprinkle the chopped pretzels over the ganache. Refrigerate the pie for at least 30 minutes before serving. Recipe Credit: Trader Joe's 2011 HiiP Recipe Showdown Winners - Sloane and Doreen Garelick.

Serves: 14 - 16
Cooking Time: 60 Minutes

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