Brownie Batter Hand Pies!! (Nut-Free, Gluten-Free)

Chocolate lovers, listen up!!!

Here's what you'll need:

🤎 2 refrigerated pre-made pie crusts (we used a GF one!)

🤎 1 egg + 1 tbsp water, for egg wash

🤎 Chocolate frosting of choice, for topping

For the Brownie Batter filling:

🤎 3 tbsp butter

🤎 3 tbsp Brownie Batter Granola Butter®

🤎 ¼ cup dark chocolate chips

🤎 ½ cup + 1 tbsp sugar

🤎 1 tbsp brown sugar

🤎 ½ tsp salt

🤎 2 eggs (divided into 1 egg + 1 yolk)

🤎 ¼ cup all-purpose flour

🤎 ¼ cup + 1 tbsp cocoa powder

🤎 1 tsp vanilla


Here's what you'll do:

🤎 Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.

🤎 To make the filling, start by adding the eggs, sugars, and vanilla to a large bowl. Beat together until light and fluffy.

🤎 Brown the butter by adding the butter to a saucepan over low heat. Once completely melted, turn the heat to medium high. Let it sputter, and once it goes silent, remove from heat. Pour it into a bowl and add the chocolate chips and Brownie Batter Granola Butter®. Stir until the chocolate is completely melted.

🤎 When the eggs are done whipping, add the chocolate mixture and stir to combine. Add the flour, cocoa powder, and salt and whisk until just combined.

🤎 On a floured surface, slightly roll out the pie crust. Use a 3” round cutter to cut out rounds.

🤎 Spoon ~1 tbsp of the brownie batter into the middle of half of the rounds.

🤎 Lightly brush the edges with egg wash, and then use a fork to crimp the edges together.

🤎 Transfer the hands pies to the prepared baking sheet. Brush the tops with egg wash.

🤎 Bake for 15-18 minutes, or until the edges are slightly golden.

🤎 Remove from the oven, let cool on a cooling rack.

🤎 Once cooled, spread chocolate frosting of choice or more Brownie Batter Granola Butter® on top!


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