Easy Holiday Baking: Espresso Bean Brownie Pie with Powdered Sugar Stencil

The holidays can be a stressful. there’s a lot to do and often many parties to attend. I don’t know about you but between November and December I feel like a non-stop baking and cooking machine. I’m not complaining but as much as I love cooking, I’m still only human and a girl begins to run out of steam by the 12th of December. Ya dig?

Since I still have many parties to attend, there’s no slowing down now so I keep a recipe box section dedicated to super simple desserts. One of my favorite simple desserts to make is brownie pie which I decorate with a powdered sugar stencil. The pie is rich and delicious and the chic dusting of white powdered sugar is the perfect decoration to take it from simple to spectacular.

Stencils are my lazy way of making something look fabulous with almost zero effort. Stenciling over a cake is awesome because you don’t have to mess around with frostings and piping bags. In fact, you don’t need any artistic talent at all. Simply find a cool silhouette of something party appropriate ie; a christmas tree, a star, a menorah or even a simple bird. You can google “silhouette” and come up with a bunch of great options.

Print the image out in a size that best fits your cake, cut it out with your scissor. Place the silhouette onto the top of your cake and dust if with powdered sugar or cocoa powder (if your cake is dark, use powdered sugar, if it’s light, use cocoa powder).

Carefully remove the paper without knocking off any of the powder. Et Voila! You look like a rock star and you didn’t even have to break a sweat.

Brownie Tart with Powdered Sugar Stencil

Serves 8


6 tablespoons unsalted butter

2 1//2 cups semi-sweet chocolate chips

3 eggs

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chocolate covered espresso beans, finely chopped (you can use chocolate chips instead)

1/2 cup podered sugar, for stencil


1. Preheat oven to 350 degrees. Grease and flour a 9-inch glass pie plate.

2. In a double boiler, melt butter and chocolate over barely simmering water. Set aside to cool.

3. In a large bowl whisk together eggs, sugar and vanilla extract.

4. In another bowl whisk together flour, baking powder and salt.  Stir the dry mixture into the wet mixture until just combined. Stir in chopped chocolate espresso beans and pour into prepared pan. Bake for 35 minutes. Cool to room temperature before following instructions above for powdered sugar stencil.

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