I’m so excited to be guest posting over at Farmgirl Gourmet! Heather has become one of my bestest friends through the blogsphere and Twitter, the one I can share the most professional advice with, all while giggling about other not-so-professional antics. Oh and who am I? I’m Marnely over from Cooking with Books, go check me out after you read this post!
Today, I’m sharing a Bourbon Brownie Pie. You can call it a tart if you’d like. You can make it with Kahlua if you’d like. You can honestly do whatever your little brownie loving heart pleases and I can assure you that this will be as delicious (or even more so!) than mine.
Starting with a brownie base, everything gets better instantly. Add to the equation a crumbly graham cracker crust and a crackly topping sprinkled with vanilla salt and you’ve got your go to dessert for potlucks, picnics, dinner parties, and kid’s party. (I’m not a mom, but I’m guessing kid’s can’t consume alcohol, so just add extra vanilla!) Be sure to serve with ice cream or your favorite dessert sauce!
4 tablespoons cocoa powder
- Preheat oven to 350F.
- In a small bowl, mix together crushed graham crackers and drizzle in the melted butter a tablespoon at a time. If needed, add extra butter. Texture should be moist but not greasy.
- Press crushed crackers and butter into tart or shallow pie pan. Set aside.
- In a large bowl, whisk milk, sugar, melted butter, Bourbon, coffee extract, and eggs. Pour into tart/pie pan and place in oven.
- Bake for 35-40 minutes, until brownie is crackly on top. Center should not jiggle, but do not test by inserting toothpick. You want it to be gooey inside.
- While still warm, sprinkle with vanilla salt and let cool for an hour. Slice and enjoy with ice cream!
Makes 1 8″ pie