Sunday, November 23, 2014

Symphony Brownie Pie with Almond Whipped Topping

Today is the day!!!!
Cut the ribbon!
Drop the confetti!
Sounds the celebration bells!!!
What is today?
Today is officially BLOG POST #500!!!

I am soooo excited that this is
A Sprinkle of This and That's 500th post!
Can you tell by my incessant overuse of exclamation points?

Deep breath...let me calm down...
To celebrate, let me share with you this...

This may be the best pie on the planet!!!!
Ooops, there I go with exclamation points...I have no self control and you won't either when you have a slice of this pie.  Oh my gosh!  In all my enthusiasm I forgot to tell you what this divine thang is...

Symphony Brownie Pie
Almond Whipped Topping

Symphony Brownie Pie with Almond Whipped Topping is so rich and decadent.  The chocolate lover in you will be so incredibly happy!  Chocolate and almond flavor are one of my favorite combos!!!  Here's what you need:
1 9 inch unbaked pie shell
1 brownie mix
1 1/2 Hershey Symphony Chocolate Bars
1 cup heavy whipping cream
1/2 cup powdered sugar
3/4 tsp almond extract
cocoa dusted almonds
Preheat oven to 350 degrees.  Make brownie batter according to package directions.  Fill pie crust 1/2 way with the brownie batter.  Place whole pieces of the Symphony chocolate bar on top.  Finish by topping with the remaining brownie batter.  Bake at 350 degrees for 45 minutes.  Remove from oven and let cool.
In a very cold mixing bowl, whip the heavy whipping cream until stiff peaks form.  Add the powdered sugar and almond extract.  Mix until well blended.  Top cooled brownie pie with whipped topping.  Add some cocoa dusted almonds.

Help me celebrate the 500th post by sharing through social media and sign up to receive daily emails about what else is cooking in the A Sprinkle of This and That Kitchen!

Here's to the next 500 posts!  Cheers!
Celebrate the little things that make life sweet,

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