Brownie PEEPS Pie

Sunflower Brownie Peep

I love chocolate and caramel. I love them on their own but I think they are better together. My daughter loves marshmallows and looks forward to the holidays for the holiday PEEPS. Combining all three creates a sweet Easter or spring treat.

Sunflower Brownie Peeps

I’ve been on the look-out for a homemade brownie recipe to rival  Ghirardelli’s Triple Chocolate Brownie Mix. This recipe comes very close but doesn’t have that extra chewy consistency around the edges like the boxed brownie mix. I guess I’ll be forced to keep trying to find the perfect (for us) brownie recipe. One delicious recipe at a time!

With my daughter’s obsession with PEEPS I searched for fun ways to add them to our Easter and spring treats. Sunflower PEEP cakes were an obvious choice. I already had a stockpile of PEEPS (they were $1 per package at our local grocery store) in our pantry in every color. With a new brownie recipe to test and a fun way to use the PEEPS I found our spring-time treat. I had one package of the yellow chicks (10 come in one package) so I had to space our chicks out more than the Sunflower PEEP cakes show. I still love the way it turned out but if you are going for the full sunflower effect then grab two packages so you can place the chicks side-by-side.

Sunflower Brownie Peeps1

I decided to top our brownie pie with a caramel sauce instead of a chocolate topping because my picky husband isn’t a huge chocolate fan. If you love chocolate then replace the caramel with chocolate frosting or ganache. I added Ghirardelli milk chocolate chips to the brownie mix and then topped the brownie with semi-sweet mini chocolate chips. So there is still plenty of chocolate for us chocolate lovers without going into chocolate overload.

I love how the caramel oozes over the edge of the brownie.

Sunflower Brownie Peep bite

INGREDIENTS

  • 1¼ c. sugar
  • 1 stick + 3 tbsp. (11 tbsp.) unsalted butter, melted
  • ¾ c. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 2 eggs, cold
  • ½ c. all-purpose flour
  • ⅛ tsp. baking soda
  • 1 tbsp. cornstarch
  • ¼ tsp. salt
  • ¾ c. milk chocolate chips
  • 8 ounces caramel, dulce de leche, or ganache
  • 1 cup mini chocolate chips
  • 10-20 PEEPS marshmallow chicks (20 if you want to make the sunflower)

Directions

  1. Preheat oven to 350 F degrees.
  2. Spray a 9.5-inch pie dish with cooking spray (I love using coconut oil spray) and set aside.
  3. In a small saucepan (or microwave) melt butter over medium-low heat; remove from heat.
  4. Add sugar to the melted butter and stir until incorporated.
  5. Cool butter and sugar mixture for 5 minutes (it’ll still be warm but not hot).
  6. Pour warm sugar and butter mixture into a medium bowl and stir in vanilla extract and cocoa powder.
  7. Stirring by hand (or using a hand-mixer or stand mixer on low-speed), add eggs one at a time until just incorporated.
  8. In a small mixing bowl, whisk together flour, baking soda, cornstarch, and salt.
  9. Slowly add flour mixture to the butter and sugar mixture and mix until you can’t see the flour. Don’t over mix.
  10. Gently fold in the milk chocolate chips.
  11. Pour brownie batter into the prepared dish and use a spatula to help evenly spread the mixture.
  12. Bake for 22-30 minutes or until the brownies are set.
  13. Cool brownies for cool for 30-45 minutes before adding the caramel, dulce de leche, or ganache.
  14. If using the caramel, dulce de leche, or ganache pour over the cooled brownie.
  15. If you are using all 20 PEEPS, place the PEEPS marshmallow chicks (tails facing out) on the top of the brownie around the edge keeping the chicks side-by-side. If you are using 10 PEEPS you’ll do the same but will have a space between the chicks.
  16. Pour the mini-chocolate chips in the center of the brownie to form a circle.
  17. It’s ready to slice and serve for an Easter or spring treat.

Brownie adapted from Life Made Simple

Peeps decoration inspired by Peeps Brand

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