Gooey Goo Goo Brownie Pretzel Pie

WRITTEN by BSachan on April 13, 2015

Gooey Goo Goo Brownie Pretzel Pie Image

There's a reason Joanna Carter, placed so high at the World Food Championship Super Regional Competition—she created a Gooey Goo Goo Brownie Pretzel Pie!

Gooey Goo Goo Brownie Pretzel Pie

Yield: 8 servings in 9-inch pie pan
Created by Joanna Carter, World Food Championship Super Regional Competition, 4th place

Ingredients:

3 C salted pretzels
1/2 C peanuts
1/2 C granulated sugar, divided
1 C salted butter
2 tbsp salted butter
10 Original Goo Goo Clusters
1 C light brown sugar, packed
3/4 C dark cocoa powder
1/2 tsp vanilla extract
2 large eggs
1/2 C all purpose flour
5 large egg whites, room temp
3 C marshmallow cream


Directions:

Preheat oven to 350˚F.

Crust:

In a medium sauce pan, melt 8 tablespoons butter over medium-low heat. Set aside.

In a food processor, combine pretzels, peanuts, and 1/4 cup granulated sugar. Pulse until fine crumbs. Add melted butter and pulse until well combined. Press evenly into bottom and up sides of 9" pie pan. Set aside.

Brownie:

Chop each Goo Goo Cluster into fourths and set aside.

Melt remaining butter in a medium saucepan over medium-low heat. Remove from heat and add cocoa powder, brown sugar, 1/4 cup granulated sugar. Whisk until smooth. Add vanilla and stir with wooden spoon. Add 2 eggs, one at a time and stir until combined.

Add flour and stir until well combined and glossy. Add half the chopped Goo Goo Clusters evenly to bottom of the pie crust. Top with brownie batter. Press remaining Goo Goo pieces evenly over the top.

Bake for 15 minutes.

Marshmallow Meringue:

While pie is baking, with an electric mixer on medium speed, whip together egg whites until soft peaks form. Add marshmallow cream, 1/2 cup at a time, beating until stiff peaks form, about 5-7 minutes.

After 15 minutes of baking, top pie with marshmallow meringue, spreading to all edges to seal. Bake 15 more minutes, rotating halfway through. Allow to cool for 30 minutes and refrigerate.

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