I brought back some wonderful “souvenirs” from France – (and yes, all but 4 are food items!!) but I also brought back a not so fun one… the flu followed by a major sinus infection which has kept me sidelined for the last 2 weeks. So… this is not the recipe I had in mind to share with you all… but, it’s a good one and one that definitely fits into the theme of “quality ingredients, simply prepared”.
This is one of those recipes that isn’t a showstopper .. but looks can be deceiving. It is truly a 4 minute recipe (ok, 10 if you count time to measure ingredients and wash the bowl) and it is one of my all time favorites. I grew up with 4 Minute Brownie Pie… it was one of my mother’s “fall back” recipes.. you know, the ones you always have the ingredients for and can pull off at the drop of a hat when you are craving dessert or are simply in desperate need of one?
Over the years I’ve made a couple of small changes to the recipe – substituting the Hershey’s cocoa that my mom always used for Droste cocoa powder (feel free to use any high quality cocoa powder that you like) and adding a tablespoon of Kahlua – I find that adding a Tablespoon of liqueur or liquor to cakes and desserts intensifies the flavors without leaving any discernable “alcohol” taste – so if you enjoy that, you might want to try adding 2 tablespoons!! Nuts of course, are optional – feel free to add toasted walnuts, pecans, madamia’s, hazelnuts.. whatever you like!
To finish it off, I normally just dust the top with a little powdered sugar.. but it’s also terrific with a little freshly whipped cream or ice cream – see why this is a favorite in my house?
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup flour
- 1/4 cup dutch process cocoa
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1 Tbsp. Kahlua (optional)
- 1/2 cup chopped and toasted walnuts, pecans or macadamia nuts (optional)
Instructions
- Pre heat the oven to 350 degrees. Grease a 9 inch springform pan or 9 inch pie plate and set aside.
- Combine eggs through Kahlua (if using) in the bowl of a mixer. Mix for 4 minutes until batter is thoroughly combined .. and yes, you need to mix for a full 4 minutes!
- Stir in nuts if using.
- Pour batter into prepared pan and bake for 20 - 30 minutes until pie is set on top and doesn't jiggle when you move it - pie should look dry on top!
- Remove from the oven and let cool. As the pie cools it will sink - that's ok and is what is supposed to happen!
- Slice and serve!
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{ 25 comments… read them below or add one }
Nancy — Sorry to hear that you’ve been sidelined for a few weeks! I’m glad to hear you’re feeling better!
Thanks Aida! I don’t get sick often but when I do well, I don’t go for half measures!! LOL!!
More and more I am looking for quick, but quality food. This one should hold us over until you are up to sharing more of France with us.
I want to use walnuts. Would you recommend toasting the walnuts a little before baking or would that be too much?
Hi Madonna!! Yes, definitely toast the walnuts – it really brings out their wonderful flavors!!! Have a new “french” post coming up in a couple of days… can’t wait to share it with you all!!
Reporting back to you. I made this pie today. It is so delicious. I have a feeling it may even be better tomorrow when the flavor develops if any last that long. I highly recommend that everyone copy this recipe and keep it close. It is so easy, and beautiful. I did not have any ice cream of fruit to go with it, but nobody cared. Another “Nancy-keeper”.
Hi Madonna!! Oh, I am SO glad that you liked it!!! I know all about that “last that long part”. I made one recently and set it out to cool – when I came back all that remained were crumbs!!!
4 minutes?? We can all handle that!! Sorry to hear you have been down with flu. Hope u have a speedy recovery!
Thanks Marla – hopefully this next round of antibiotics will do the trick!
You had me at four minutes! Love the kahlua in the recipe, sounds simply delicious:-) Hugs, Terra
I love that it’s fast, and it sounds yummy! I also like that we can customize it so easily.
Me too… I’ve added lots of additions over the years and they all have been good… but that’s what is great about chocolate.. it goes with just about everything!
I love it! Nice pics, too
Thanks Maja!!!
So sorry you’ve been under the weather, Nancy! How appropriate that you should post this recipe now when my two grandchildren are visiting. They will just love this and may even enjoy making it themselves.
Thanks Lana – I am onto my next set of antibiotics so hopefully they will do the trick! This is perfect for the grandkids to make – so easy and definitely kid friendly even without the Kahlua!!
I love how easy this recipe is! I may add some toasted walnuts. Thanks for the idea. Yum.
I might have to hate you for this.
How about fresh berries on top!
Uh oh… but this recipe definitely seems right up your alley Dorothy! Fresh berries on top would be awesome!!
This looks great! Really simple but perfect for any celebration! Thanks!
This is great
I love quick and easy recipes ~ WOO HOO!
Thanks for the recipe
so sorry you have been under the weather. I am glad to see you back, well and thriving. Thriving due to this brilliant 4 minute brownie. This is something I am going to have my kids make for their teachers next week!
I made it, we loved it, and I named it one of my favorite things about June. Here is the link: http://www.shockinglydelicious.com/a-few-of-my-favorite-things-june-2012/
I just found your website and am I glad! I ran across it looking for Guiness bread recipe, but after printing it, I got into the archives. Now, 2 hours later I have a question about the 4 Minute brownies. 10 years ago at a B&B we had a chocolate amaretto cake with some orange notes to it. Would amaretto work in this do you think? I’m thinking a little orange grating for that flavor hit.
Self rising or all purpose flour???
Hi Misty,
All purpose flour!! Hope you enjoy!!