Have you ever baked brownies in a crust? The crust brings a satisfying crunch while the center stays moist and gooey. This Panko Crusted Brownie Pie recipe is a SkinnyMs. take on brownie pie. We skinnied it up by using coconut sugar in place of regular, and give the option to use coconut oil instead of butter. The panko crust gives it a nice texture, and the homemade brownie batter is sinfully good. Best of all, it’s ridiculously easy to put together.
So next time you’re really craving all the ooey, gooey goodness of a batch of brownies, try whipping up a batch of this Panko Crusted Brownie Pie instead. You’ll enjoy the richness of a decadent dessert, and be able to indulge without all the guilt.
Yields: 12 servings | Calories: 370 | Total Fat: 20g | Saturated Fat: 16g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 96mg | Carbohydrates: 47g | Fiber: 2g | Sugar: 32g | Protein: 4g | SmartPoints: 19
- 2 cups panko
- 1/4 cup coconut sugar
- 1/4 cup butter, optional coconut oil
- 1/2 cup pure butter, optional coconut oil
- 2 teaspoons vanilla extract
- 2 large eggs, lightly whipped
- 1/2 cup flour
- 1/4 teaspoon sea salt
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Combine panko crust ingredients and pour all but 1/2 cup into an 8-inch pie plate. Spread crumbs up the sides of the pie plate. Gently press crumbs on the bottom and sides. Set aside.
In a small pot over low heat, melt butter. Stir in coconut sugar and continue cooking on low until sugar is dissolved. Remove from heat, add vanilla and eggs and whisk to combine.
In a separate bowl, whisk together cocoa, flour, and salt. Add dry ingredients to butter mixture and stir just until combined. Add chocolate chips and gently toss to combine.
Pour brownie mixture in the prepared pie plate. Bake for 25 minutes. Cool completely on a wire rack before slicing.