If you are a chocolate lover then you are going to love everything about this blog post.
I don’t know if you heard of a new delicious treat called “Brownie Brittle” but if you haven’t then today is your lucky day. I first discovered this amazing snack when I went to the BlogHer Food Convention in Miami this year. The representative for this product gave out masses amount of samples in all of their flavors and I ate them all. More than once, well more than twice actually. Anyway, I remember the exact moment and the exact thought that I had when I tried the brittle for the first time and it went a little something like this, “HELL NAW”. In fact, I think I said that out loud in front of the representatives. I was blown-a-freaking-way by the taste and the entire idea! Sheila G, the creator of “Brownie Brittle”, took something that is so simple and so iconic to the dessert menus in this country and condensed it into something that we can eat everyday into the form of chips, if you will.
There are many way s you can use this brownie brittle. You can use it to serve on the side of fondue, serve along side of a dessert dip, or you can even use them in replace of graham crackers for S’mores. Let me tell ya’ll about these damn Smore’s. I hope you notice, this is the second time that I am using loose words to talk about this product. That is how damn good it is. Anyway, when I used the brittle for Smore’s I felt something so indescribable, unimaginable, and out of this world that my eyes rolled into the back of my head and my toes immediately curled underneath my feet. A-MAZE-BALLS! The crunch from the brittle is different from graham crackers, which is what makes it better. Not to mention its a Brownie Brittle. Hello?! It is so decadent, chocolaty and rich that you don’t care about anything in that moment except how good that damn Smore is to you. I know summer is almost over but you don’t even need summer to enjoy a smore made with Brownie Brittle.
You don’t even need to have smore’s made with the brittle to enjoy the brittle. Did I just totally confuse you? So, I wanted to find another way to use the brittle in a recipe. Soooooo, I made Chocolate Cream Pie. But not just any Chocolate Cream Pie, but my Chocolate Cream Pie. I am not a big fan of cream pies. But the way this Chocolate Cream Pie is made makes it absolutely delicious and heavenly for me. I think its the cream cheese that makes the filling a bit more dense instead of it being light and airy. I know most people like that and that is totally fine, but that reminds me of pudding when it has that texture. Anyway, back to this pie. It’s awesome. I made the crust using the “Brownie Brittle” the chocolate chip flavor and I made a Mocha Whipping Cream to enhance the chocolate and I am telling that there aren’t word that I can combine that will give you a true idea of what this chocolate cream pie taste like and honestly it is all because of that crust made with the brittle. I’m shaking my head as I am typing because I am remembering how awesome that pie is and how I now, would like to have another slice.
I want to give someone the opportunity to experience this blessing that Sheila has graced the world with. I am sponsoring a giveaway where you will have the opportunity to try all 4 of the “Brownie Brittle” flavors which are chocolate chip, toffee, salted caramel, mint chocolate chip. All you have to do is complete the entry options below. A winner will be selected randomly.
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Chocolate Cream Pie with Mocha Whipped Cream & Brownie Brittle GIVEAWAY
Ingredients
- 1 c. Brownie Brittle, crushed
- 3 tbsp. unsalted butter, melted
- 8 oz. cream cheese, softened
- 1/2 c. sugar
- 1/3 c. unsweetened cocoa powder
- 1/4 c. milk, room temperature
- 1/4 c. Hershey Chocolate Syrup
- 1 tsp. vanilla extract
- 4.25 oz. Milk Chocolate Candy Bar
- 2 c. heavy whipping cream
- 3 tbsp. black coffee
- 1/3 c. powdered sugar
Instructions
- Preheat oven to 350 Degrees place the oven rack in the middle: In a small bowl combine the Brownie Brittle crumbs and the melted butter. Mix together until the mixture looks like wet grains of sand. Spread the crumbs at the bottom and along the sides of a 9 inch round standard pie pan. Bake in the pre-heated oven for 10 minutes, Remove from oven and allow to completely cool.
- In a large bowl, cream the cream cheese until smooth. Add the sugar and cocoa powder until well blended. Slowly pour in the milk, chocolate syrup, and vanilla extract until pie mixture is very creamy and smooth. Pour the chocolate pie filling on top of the cooled pie crust. Chop the candy bar into chunks. Sprinkle half of the milk chocolate bar pieces on top of the chocolate cream filling.
- In a separate cleaned bowl, pour in the heavy whipping cream and tablespoons of the coffee. Start whipping on medium speed until the cream begins to gain volume and increase in size then increase speed to high and whip until firm peaks have developed. Use a rubber spatula and spread the whipped cream on top of the chocolate cream filling. Garnish and top off the pie with the remaining pieces of chocolate bar chunks.
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