It’s Pi Day – March 14. The Ultimate Pi Day occurred 3.14.15. For those of you who may be new to this term, Pi is known as the mathematic constant of 3.14159265359. Pi (denoted as π) is the ratio of a circle’s circumference to its diameter. Pi is a constant number, meaning that for all circles of any size, the ratio of Pi will always be the same. The diameter of a circle is the distance from its edge to edge, measuring straight through the center while the circumference of a circle is the entire distance around the outer edge.
Not that we ever need a reason to eat pie, right? The celebration of “Pi Day” combines my love for all things science with my love for cooking. So naturally today is a great day to share my Turtle Brownie Pie recipe. 🙂 Yay! Rich, fudgy and delicious, this Turtle Brownie Pie will satisfy the chocolate lover in your family.
Typically a pie would serve 6-8 portions. This pie is really rich so I serve it in 8 – 16 piece portions. It’s great with a scoop of vanilla ice cream or some fresh whipped cream to really complete this dessert pie.
This is a very fudgy, dense brownie. To make it more cake-like, simply add another egg to the recipe.
Check out these other brownie recipes:
- Chewy Gooey Layered Turtle Brownies
- Christmas Tree Brownies: An Easy Cooking With Kids Recipe
- Chocolate Ganache Brownie Frosting
- Brownie Cheesecake
Turtle Brownie Pie
- 2 bars (8 oz.) Dark Chocolate Baking Bar, broken into small pieces, divided
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt1 cup packed light brown sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1 cup toasted, chopped pecans, divided
- 6 squares caramels, unwrapped
- 1 teaspoon milk
- Preheat oven to 350 ºF and grease a 9-inch springform pan.
- Microwave 1 cup chocolate pieces in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Pieces may retain some of their original shapes so stir between time intervals. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
- Combine flour, baking powder, and salt. Beat brown sugar and butter in medium mixer bowl on high until creamy. Add eggs and beat until light and fluffy. Beat in melted chocolate.
- Add flour mixture and stir until blended. Stir in 1/2 cup pecans. Spread into prepared pan. Sprinkle with remaining 1/2 cup pecans and 1/3 cup chocolate pieces.
- Microwave caramels and milk in a small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; STIR. If necessary, microwave at additional 5- to 10-second intervals; stirring until smooth. Drizzle over brownie.
- Drag a knife through the caramel sauce creating a pattern.Bake for 33 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 30 minutes; carefully remove the spring form ring.
- Cut into slices and serve with ice cream and whipped topping.