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Black forest brownie pie.

1/4 cup (1/8 lb.) butter or margarine,

melted

2 ounces unsweetened chocolate,

melted

2/3 cup sugar

1 large egg

1/4 cup milk

1/2 teaspoon vanilla

1/2 cup all-purpose flour

1/2 cup chopped walnuts

Chocolate crust (recipe follows)

Frosting (recipe follows)

1 can (15 oz.) cherry pie filling

Combine butter, chocolate, sugar, egg, milk, and vanilla; beat well. Add flour and nuts; mix well. Spread batter into crust. Bake in a 350[degrees] oven until top looks dry and feels firm when gently touched, 18 to 20 minutes. Cool; spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert. Serves 8.

Per serving: 485 cal.; 5.2 g protein; 26 g fat (11 g sat.); 63 g carbo.; 233 mg sodium; 58 mg chol.

Chocolate crust. Finely crush enough chocolate wafers (about 24) to make 1-1/4 cups crumbs; pour into a 9-inch pie pan. Mix with 3 tablespoons melted butter or margarine and press firmly over pan bottom and up side. Bake in a 350[degrees] oven until darker brown at rim, 8 to 10 minutes. Cool.

Frosting. In a 1- to 1-1/2-quart pan over low heat, stir 1/2 cup (3 oz.) semisweet chocolate baking chips with 2 tablespoons whipping cream just until smooth. Use warm.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Franko, Gale
Publication:Sunset
Article Type:Column
Date:May 1, 1992
Words:224
Previous Article:Pasta with roasted peppers and sausage.
Next Article:On-the-go bars for breakfast.
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