Elegant cooking doesn't have to be stuffy. We love this recipe from Foodista contributor; Winelady Cooks, for Pecan Coconut Topped Brownie Pie. It's a delightful brownie recipe with so much more going on. The brownies have whole wheat flour in them for one thing. That gives them a heartier bite, without being too heavy. Then, the moisture comes not from oil, but applesauce. That makes them a healthier version than the brownies we often eat.
The topping is unusual and perfect. It's a nice blend of chopped pecans and coconut. I like unsweetened coconut for this recipe. The sweetness of the brownies with chocolate chips is enough. It's a grown up version of a childhood treat we can all feel a little less guilty about eating.
Pecan Coconut Topped Brownie Pie
From Winelady Cooks
6 tbls. butter, melted
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup unsweetened cocoa
1 1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 cup packed light brown sugar
1 1/4 cup unsweetened applesauce
1 large egg
1 1/2 cups chocolate chips - divided
1 Preheat oven to 350 degrees. Spray an 8 inch pie plate generously with non-stick cooking spray and set aside.
2 In a medium bowl blend together the flours, cocoa, salt, baking powder and baking soda.
3 In a large bowl add the brown sugar, applesauce and egg and blend together using a wire whisk - takes all of 10 seconds.
4 In a small bowl 1 cup of chocolate chips and the melted butter. Place the bowl over a pot of simmering water and stir just until the chips are melted.
5 Stir the chocolate mixture into the bowl with the sugar mixture using the whisk. Add in the flour mixture stirring just into well blended.