This summer, I’ve been looking for easy and quick recipes, especially desserts. I watched a rerun of The Barefoot Contessa recently, where Ina Garten shared that it’s easier to undercook brownies just a bit to make “molten” centers rather than to go to the trouble of making the traditional gooey
|Photo by Maggie Kapustin|
chocolate lava. I tried her idea—baking brownie mix in mini- graham cracker pie shells, served warm with scoops of vanilla ice cream—and loved it! I think you will too. Sometimes, it’s nice to try recipes that are simply assembling rather than from-scratch creating, especially when we need a quick, no-fail idea.
Mini-Molten Brownie Pies
8 individual graham cracker pie shells
1 box Ghirardelli Double Chocolate Brownie Mix
1 cup hazelnuts, chopped
2 pints Talenti TahitianVanilla Bean Gelato
Preheat oven to 325 degrees. Prepare brownie batter according to box directions. Pour batter evenly into pie shells that have been placed on foil-lined baking sheet and sprinkle with hazelnuts. Bake for 25 minutes and cool for 20 minutes before topping each pie with scoops of ice cream. Serve immediately.
(To make ahead, allow to cool, then store in airtight container. When ready to serve, simply reheat pies in the microwave for 30 seconds before topping with ice cream and serving!)