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We’re about to explore the inner workings of my mind. Consider yourself warned, Friends. ;)

This probably won’t come as much of a surprise, but the majority of my day has been dedicated to baking. I know. Shocker. With Son #1’s birthday and Father’s Day happening on the same day this year, one might think that I’d be baking cakes a plenty for the weekend festivities–but one would be wrong. That would be far too logical, because naturally on a weekend which demands double the cake production, I would volunteer for a bake sale.

Because saying no to a volunteer effort is not my strong suit.

My time slot for the bake sale is first thing in the morning. I was told that cinnamon rolls were a big hit at the last one. So in addition to the birthday/Father’s Day cakes (that I have yet to bake,) I decided to bake a double batch of cinnamon rolls and a couple of cherry pies for the bake sale. The cinnamon rolls went swimmingly! The cherry pies…not as well. Since I was making 8-inch pies for the bake sale, I skipped my usual 10-inch cherry pie recipe because the math necessary to scale it down x 2 was making my head hurt. I instead opted to just double the filling for these cherry hand pies, and use that to fill the two smaller pies.

Sounds reasonable, right?

My first cherry pie of the summer!

I thought so too…except for the part where doubling the hand pie filling only filled one pie shell.

Sometimes it’s the simplest math that eludes me.

Now, you might be wondering why I just didn’t make cherry hand pies for the bake sale in the first place, as they are so easy and absolutely lovely for breakfast? That, my Friends, would have been too obvious. Apparently.

Instead, my filling miscalculation netted me an empty, unbaked pie shell. Poor thing looked awfully lonely. Sad, even. And if there’s one thing I know, it’s that when sad or lonely, chocolate is the answer.

Actually, chocolate is the answer for most things, if we’re being honest.

So, I doctored up a big box of brownie mix and poured it into the pie shell.

Can I just pause for a moment to say how essential an Emergency Box of Brownies is in my kitchen? Essential!

Then I gave the pie pan a good shake, and maybe a few taps to release the air bubbles before popping it in the oven for about 40 minutes.

Ta-da! The easiest Fudge Brownie Pie around! Or as I like to call it–the Bake Sale Save-of-the-Day.

So the next time you find yourself over-committed and in need of a quick and deliciously-decadent bake sale or pot luck offering, whip up this brownie pie.

And if you figure out how to say “no” when asked to volunteer baked goods…be sure to let me know your secret. ;)


Easy Fudge Brownie Pie


Makes One 9-inch Pie

1 unbaked, 9-inch pie shell

1 (19.9 oz.) box of good quality fudge brownie mix (not one with a syrup pouch)

½ cup water

1 egg

Powdered sugar for dusting

  1. Preheat the oven to 350 degrees F.
  2. Dump the contents of the brownie mix into a large bowl.
  3. Add the water and egg and stir vigorously with a wooden spoon until well blended.
  4. Pour the brownie batter into the unbaked pie shell.
  5. Bake for 40 minutes, or until crust is golden, and brownie has puffed and the center is set.
  6. Cool on a wire rack and dust with powdered sugar before serving.