Do you ever find yourself so obsessed with something that the world stops for just a moment? For a brief period in your life you’re no longer distracted with stories of wildfires, corporate greed, and aging teen stars trying desperately to remain the center of attention? Tennis is the one sport we avidly watch and the biggest tournament of the year just finished up on Monday. Now I have to find a way to snap myself out of this “Post US Open Slump” and get back to the real world. My favorite therapy is time in the kitchen and that’s where these Mini Brownie Pies came to life.
It can be hard stumbling your way out of a two-week US Open Obsession. We’ve spent a fortnight (or more if you count the series of smaller tournaments leading up to the US Open) continually, obtrusively and troublingly preoccupied with watching high quality, fast paced, hard court tennis.
Exactly the way I play it.
Feel free to roll your eyes and say, “Yeah, you wish!”
I can take it.
Besides, I have bite-size Brownie Pies to console myself with.
I guess it’s true what they say that all good things come to an end. Or all bad things too…as in the case of another favorite series of ours coming to an end soon, Breaking Bad.
Maybe that’s why there’s reruns. It’s a way of extending the goodness out into perpetuity. Or syndication…whichever comes first. I don’t know if Serena is open to syndication though.
I think these Brownie Pies did the trick. I’m now habilitated and ready to get back to reality again, although I can’t say I’m disappointed to have missed that whole aging teen star routine. I think I’ll just start fresh with today.
Mini Brownie Pies
- Foolproof Pastry dough for a single pie (half of this recipe)
- 1½ cup flour
- ½ cup cocoa
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup soy milk
- ½ cup coffee (water combined with 1 teaspoon instant coffee could work here)
- ½ cup vegetable oil
- 1 cup mini dark chocolate chips (I used Ghirardelli’s)
- Prepare your pastry dough as directed. Once the dough is ready, begin by heating your oven to 350F. Spray mini muffin pans with vegetable cooking spray.
- Roll the pastry dough and use a 2 ½ inch round cookie cutter, cut as many mini pie crusts as you can – re-rolling the dough as needed. Press the pastry dough into the prepared mini muffin pans, being careful not to tear the dough. I actually allowed the dough to sit in my hand for a second or two, allowing the dough to warm up a little and I found that made it easier to press into the pan.
- For the brownie mixture, begin by combing the flour, cocoa, sugar, baking powder, baking soda, and salt in a medium bowl. Stir until well combined.
- In a separate bowl combine the soy milk, coffee, and vegetable oil. Stir until well combined.
- Pour the coffee mixture into the flour mixture. Stir until just combined. Add chocolate chips and give it one more quick stir.
- Spoon 1 tablespoon of brownie mixture into each prepared mini pie crust. You may have extra brownie mixture left-over. If so, you can easily spoon this into a baked donut pan for some amazing brownie donuts or you can make a mini loaf of brownies. I also find the dough itself particularly tasty – rolled into balls and frozen can make a nice treat!
- Place in the oven and bake for 18 – 20 minutes. When they’re done, remove from the oven, allow to cool for up to 10 minutes, and then run a butter knife around the edge of each mini pie to loosen from the pan. Carefully remove the mini pies and allow to cool.
- Garnish with powdered sugar or additional chocolate chips.
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