Found in SL November 2024 here
1/4 cup unsalted butter
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream
Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture.
1/4 cup semisweet chocolate chips
1 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup heavy whipping cream
2 tsp. vanilla extract
1/2 tsp. kosher salt
1/4 cup unsweetened cocoa
2 Tbsp. all-purpose flour or fine yellow cornmeal
1 frozen piecrust (such as Marie Callender’s), parbaked according to pkg. instructions
Whipped cream
Preheat oven to 350°F. Melt butter and chocolate chips in a large microwavable bowl on HIGH in 30-second intervals, stopping to stir between each, about 1 minute total.
Whisk brown sugar into chocolate mixture.
Whisk in eggs, 1 at a time, until fully incorporated.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes.
Stir whipping cream, vanilla, and salt into chocolate mixture.
Sift in cocoa and flour (or cornmeal, if you prefer a little more texture); whisk just until combined.
Pour mixture into parbaked piecrust.
Bake in preheated oven until center is puffed but still jiggles slightly, 35 to 40 minutes.
Let cool completely before slicing, about 1 hour, 30 minutes. Serve with whipped cream.
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