This recipe comes from HERSHEY’S and EAGLE BRAND. It was one of those magazine tear-out recipes that found its way into my stash.
In this part of the country, nuts always means pecans. Okay. You’re right. We grow peanuts as well. But for baking, we use pecans. Peanuts are for peanut brittle.
Another tip is to melt the chocolate and butter in the microwave instead of on the stove. Put the chocolate and butter into a microwave safe dish for 30 seconds on HIGH. Stir. Then repeat until melted. It’s really important to stir after each 30 second period because chocolate made be melted more than you realize. I’ve found the microwave is the best way to melt chocolate.
Fudge Brownie Pie
9-inch unbaked pastry shell
1 cup HERSHEY’S Semi-Sweet Chocolate Chips
¼ cup butter or margarine
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
½ cup all-purpose biscuit baking mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts
Heat oven to 375 degrees. Bake pastry shell 10 minutes, remove from oven. Reduce oven temperature to 325 degrees.
In saucepan over very low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Stir in nuts. Pour into prepared pastry shell.
Bake 35 to 45 minutes or until center is set. Cool. Serve warm or at room temperature with ice cream, if desired.
