Brownie Pie + Blogiversary

Brownie Pie

Guess what? It’s my third blogiversary!

I really cannot believe I’ve been doing this for three years. It has flown by.

Brownie Pie

I’ve made a lot of really awesome treats, “met” a lot of amazing other bloggers, and learned a hell of a lot about photography. Although I’m positive I have a lot more to learn.

I’ve also learned blogging isn’t my one true passion in life. I like it, but writing is where my heart is. I feel like I am making good progress there too, so that fills me with hope.

Brownie Pie

To make my blog more representative of me, I am going to try to incorporate more fashion posts. While I do like to bake, it’s not something I do all the time. However, fashion is a huge part of who I am, and I would like to share more of that with you.

Don’t worry the recipes will continue, just with more of a balance. Because one other thing I’ve learned is that blogging shouldn’t feel like a job … especially if it doesn’t pay like one.

Brownie Pie

In the tradition of my blogiversary, I have made a fun pie for you today. A Brownie Pie. I didn’t want to make a giant pie and all of that crust, so I whipped up this easy to make pie.

It is fudgy and the perfect quick and easy dessert to make when a craving strikes without notice. I made it with carob powder, but feel free to use your favorite cocoa powder. It may look a little unassuming, but it is jump up and down, have a dance party in the middle of the kitchen good. Seriously, one bite, hot out of the oven, and I was in love with this gooey, molten goodness. This is definitely blogiversary worthy.

Brownie Pie

I say forget the slices, just grab a fork, maybe a scoop of ice cream, and dig in. It is a celebration after all.

Brownie Pie

Brownie Pie + Blogiversary

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Ingredients

1 ½ cups granulated sugar

1 stick unsalted butter, room temperature

3 large eggs

2 teaspoons vanilla extract

½ cup all-purpose flour

1/3 cup carob powder

½ cup carob chips

Instructions

Preheat oven to 325 degrees F. Butter an 8 or 9 inch round pie plate.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs one at a time, as well as the vanilla.

Stir in the flour and carob powder until just combined. Stir in the carob chips until distributed.

Pour batter into the prepared pan and smooth into an even layer. Bake 35-40 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Serve warm or room temperature. Pie may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Love and Olive Oil

http://piesandplots.net/brownie-pie-blogiversary/

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Comments

  1. Happy Blogiversary! And you’ve made us a great treat to celebrate — this looks delish. Blogging definitely shouldn’t be a job (well, unless, as you say, it pays as one; and for almost all of us that’s just not the case). So it makes sense to follow your passion and do more fashion. 😉 Have fun! We’ll all still be here to read.

  2. Zainab says:

    Yay!! Happy three years!! You are always so inspiring lady! And I say heck yes to the fashion addition! Would be great to see fabulous outfits here!

  3. Linda says:

    Congratulations!

  4. Beth says:

    Congratulations on three years blogging! This is a great way to celebrate – especially if you forego those slices and jump right in!!

  5. Carol says:

    Congratulations on your 3rd Blogiversary!!! You’ve really done some great things with food, and now even more with fashion. Can’t wait to see the new editions, just be sure to keep those recipes coming. I’m going to try this one soon, what a celebration!

  6. Congratulations on three years!!! Happy Blogiversary! This pie looks so amazing, I want to faceplant right into it – and I *just* ate lunch, I’m seriously not even hungry as I type this, lol!

    I’m looking forward to seeing some of your fashion posts, too!

    • Laura says:

      I practically did faceplant into it. I grabbed a fork and dug in as soon as it was out of the oven. Burned my mouth, but it was worth it!!!

  7. Yay! Happy 3 year blogiversary! What a perfect way to celebrate! This brownie pie looks so gooey!

  8. Happy Blog Anniversary!! And I wish you many more :). Loving this brownie as well.. I am completely drooling right now

  9. OMG brownie looks superb

  10. Happy blogiversary! My mouth is watering at the thought of this pie. Definitely celebration worthy! PInning.

  11. I don’t know I had the feeling you are having this blog for more than 3 years 🙂 Hope you a had a great blogiversary. This brownie pie .. would totally be one of my favorites.

  12. HAPPY BLOGIVERSARY! These 3 years have floooown by! So glad we became friends 🙂 and that you’re writing is going well!

    and that you made us this insanely fudgy and delicious Brownie Pie! yuuuuum!

    (P.S. yayyy fashion posts-so fun!)

    • Laura says:

      Thank you so much, Kayle! I’m glad we’re friends too. Yes, I need the writing to take off. Thanks for sharing this pie too – it is insanely good!

  13. Happy Blogiversary! I would love to see more fashion posts and love that you appreciate well made clothing and designer brands too. I would also like to hear more about your writing. I’m in the process of finishing the final draft of my first novel and think it’s awesome you’re also a writer.

    Congrats again, three years is a huge accomplishment!
    xx

    • Laura says:

      Thank you for the nice comment 🙂 I’m hoping my writing will start to pay off and get out there, and yes, I have a serious weakness for designer brands.

  14. Heather says:

    dumb question, but what is carob? Can I substitute with cocoa powder/chocolate chips?

    • Laura says:

      Carob is a chocolate substitute because I am allergic! But you may absolutely use cocoa and chocolate. Enjoy, Heather, I know you’ll love this!

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