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Chocolate Chip Brownie Pie

It had been a while since I had made a dessert. Thankfully, I had to make a dessert for Advent by Candlelight and opted for this chocolate chip brownie pie. I adjusted some of the ingredients to make it gluten-free for my mom and I thought it turned out great. 

Chocolate Chip Brownie Pie

Adapted from Fahrenheit 350

6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar (I used regular Hershey’s bars)
½ cup sugar
½ cup butter

Melt over med low heat until melted. Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla.
Add: Made-from-Scratch Cornbread

/> 1 cup flour (I used gluten-free flour)
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth. Pour into greased 9″ springform pan. Bake at 350°, 20 minutes. Remove from oven. Immediately pour 7oz. sweetened condensed milk over top of brownies. Layer with ¾ cup mini semi sweet chocolate chips and let cool before eating.