Guess what? It’s my third blogiversary!
I really cannot believe I’ve been doing this for three years. It has flown by.
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.
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.
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.
I say forget the slices, just grab a fork, maybe a scoop of ice cream, and dig in. It is a celebration after all.Print
- 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
- 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.
Recipe adapted from Love and Olive Oil