Home Baked Goods Bourbon Brownie Pie – Guest Post

Bourbon Brownie Pie – Guest Post

by FarmgirlGourmet

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!

Bourbon Brownie Pie
Bourbon Brownie Pie from the wonderful baker Marnely Rodriguez-Murray.

1 1/2 cups crushed graham crackers
4-5 tablespoons melted butter
1/2 cup whole milk
1 cup granulated sugar 
2 tablespoons melted butter
4 tablespoons cocoa powder
3 tablespoons Bourbon
1 tablespoon coffee extract
2 large eggs
vanilla salt

  1. Preheat oven to 350F. 
  2. 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.
  3. Press crushed crackers and butter into tart or shallow pie pan. Set aside. 
  4. In a large bowl, whisk milk, sugar, melted butter, Bourbon, coffee extract, and eggs. Pour into tart/pie pan and place in oven.
  5. 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.
  6. While still warm, sprinkle with vanilla salt and let cool for an hour. Slice and enjoy with ice cream!

Makes 1 8″ pie

1 comment

Joseph October 2, 2013 - 5:01 pm

in step 4 you left out the cocoa powder in the directions…also a tip for lazy cooks like me: you can probably buy a graham cracker crust from the store and just use that instead 😛

Comments are closed.