1/4 cup butter or margarine
3/4 cup firmly packed brown sugar
12 oz. pkg (2 cups) semi sweet chocolate chips – melted
1 tsp. rum extract
1/4 cup flour
1 cup chopped walnuts or pecans
1/2 cup halves or large piece of walnuts or pecans
1 – 9 inch unbaked pastry pie shell
Preheat oven to 375 degrees F. In a large bowl combine butter and brown sugar;
beat until light and fluffy. Add eggs, one at a time, beating well after each
one. Add chocolate and rum estract to egg and butter mixture. Stir in flour and
chopped nuts. Pour into pie shell. Decorate with halves of nuts around edge of
pie. Bake 24 minutes at 375 degrees. Cool. Meanwhile prepare Raspberry Sauce.
Serve brownie pie with whipped cream and Raspberry sauce.
1 – 10 oz. pkg frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1/4 cup seedless raspberry jam or currant jelly
Blend thawed berries in a blender. Pour through a sieve to remove seeks. Place
in a saucepan with cornstarch and jam or jelly. Cook over medium heat until
mixture comes to a boil and thickens slightly. Refrigerate until cooled.
Drizzle over brownie pie wedges and whipped cream.