Brownie Pie {Milk Bar Monday 11/4}

BigFatBaker is back!

I know things have been very quiet around here for a long time, but I’m here and ready to jump back on the horse.

Just so you all know I have been very busy! I didn’t leave you hanging for nothing… After graduating from Purdue in May I moved home for the summer. I did a little traveling over the summer, then got ready to move out to California.

Instead of getting a job, last year I applied to the Culinary Institute of America for the wine and beverage program. At the very end of August I moved out to St. Helena, California for a fresh start in the world of wine.

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The view at Frog’s Leap Winery in Rutherford, Napa Valley, California

At the very beginning of September I started the the program. It’s a quick (9 month) intensive program in the study of wine and other beverages. In May, I hope to pass my level two Court of Master Sommeliers exam, and hopefully will find.

In just the last few months I have turned into a major wine nerd…. prepare yourselves now! There is going to be a lot more wine involved on here.

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Cabernet Sauvignon Vines at Hayne Vineyard/Chase Cellars – St. Helena, Napa Valley, California

If you have any wine questions or want suggestions, please let me know! You can find me on Facebook HERE. And please let me know in the comments what else you’d like to know about wine from BigFatBaker. Pairings? Recipes? I’d be happy to talk about anything you want to know more about!

But today, I have a very delicious Momofuku Milk Bar recipe. The girls all decided it was time to kick off Milk Bar Monday’s again. To get us all back on track Audra picked the Brownie Pie.

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These are not like any brownies i’ve ever had. The crust is made of graham cracker crumbs, and the filling is a rich chocolate batter. It’s formed in a pie tin (I went with springform pan), instead of a rectangle/square pan and served in giant brownie wedges.

I garnished with Tosi’s suggestions; chocolate fudge sauce and chocolate crumbs. But if you need something to cut the richness try raspberries pureed with a little sugar and lemon juice. You could also pair a delicious port style Cabernet Sauvignon or Ruby Port for those of you that also like to drink your dessert.

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Don’t forget to stop by Audra at The Baker Chick & Jackie at The Dusty Baker to see their pies! Jackie makes her gluten & dairy free for all of you that have speciality dietary restrictions.

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About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!

Comments

  1. I love seeing pictures from wine country and I love love your pie! I wish I had been ambitious enough to garnish it like you did- I agree that raspberry sauce would be amazing!!

  2. The top of this pie looks PERFECT!!! Somehow you got that texture nailed, lady, and props for making the cookie crumbs and fudge sauce to go with it.

    Questions:

    - I’m looking for a fun new white to get me into fall until I’ve completely succumbed to red (I’ve already had more red in the past two weeks than in YEARS!) What’s an earthy, minerally white that is a bit uncommon and will stand up to richer food and colder New England weather?

    - What wine did YOU drink while eating this??!

    So glad we’re back!
    - Jacqueline

    • bigfatbaker says:

      Oooh that’s a tough one… It depends on what you like in whites. Do you like oak or not?
      If not: I would try a Chablis, or other Unoaked Chardonnay’s from the United States. Joel Gott has a delicious unoaked chardonnay that is lean, but I think would stand up against the heavier winter foods. It’s fairly neutral as well, not really fruity or floral.
      If you like oak you could try an oaked sauvignon blanc (Honig or Grgich Hills) or a chardonnay from the Willamette.

      You should explore roses too. There are some really good ones for cooler weather and rich food. I also find myself wanting the oaked chardonnays now that it’s getting cooler.

      I drank a rose from Clos Pegase, a place not to far from me in Calistoga.

  3. It’s great to have you back again, Erin! I’m so happy for you… being able to chase your dreams is a WONDERFUL thing, and it appears that you’ve now CAUGHT it. I can’t wait to see you shine in your new area of expertise!

Trackbacks

  1. […] and check out Audra at The Baker Chick for the original recipe, as well the decked out version from Erin at Big Fat Baker. I guarantee they’ll have mouth-watering photos and fun insight. And for more Milk Bar Monday […]

  2. […] is so much that I have to share with you about life in Napa and what it’s like to be in wine school. But if my lack of posting tells you anything, it’s not all fun and drinking […]

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