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C O O K I E S , B A R S , A N D B R O W N I E S 391

How to Turn a Brownie Mix into a Pie

9-inch pie crust will hold one recipe pie bakes through, so you may need to
A of brownies made with a 19.8-ounce cut strips of aluminum foil and place
or smaller brownie mix. Pour the batter them around the edges to shield the crust
into an unbaked crust, and bake at 350°F from overbrowning. Let the pie cool well—
until the outside edges are quite firm and even chill it—before slicing. Brownie pies
the center is still soft, about 45 minutes. should be soft in the center. Serve with
The crust may darken quite a bit as the whipped cream or vanilla ice cream.

2. Place a rack in the center of the oven the filling with a dinner knife to create a
and preheat the oven to 350°F. Lightly marbled effect. Scatter the chocolate
mist the bottom of a 13- by 9-inch pan chips evenly on the top. Place the pan in
with vegetable oil spray. Set the pan the oven.
aside.
4. Bake the brownies until they are
lightly browned and the outer 2 inches
3. Place the brownie mix, oil, water, and
form a crust, 25 to 30 minutes. Remove
eggs in a large mixing bowl. Stir with a
the pan from the oven and place it on
wooden spoon until all the ingredients
a rack to cool for 30 minutes. Cut the
are incorporated and the batter lightens
brownies into 24 squares.
in texture, 50 strokes. Fold in the dried
cherries until they are well incorporated. Store these brownies, covered with
Pour half of the batter into the prepared plastic wrap or aluminum foil, at room
pan and spread it out evenly with a rub- temperature up to 3 days or in the refrig-
ber spatula. Spread the cream cheese erator for up to 1 week. Or freeze them,
filling over the batter, using the rubber wrapped in foil, for up to 6 months. Thaw
spatula. Dollop the remaining brownie the brownies overnight on the counter
batter over the filling, and swirl it into before serving.