Chocolate Brownie Pie

Mmmm chocolate! The moment I realized I LOVE chocolate was the moment I became a woman. Like, I'm talking the moment I became ok with being referred to as "that lady" instead of "that girl". You would have thought birthing children and becoming a mother would have done it for me but nope... it was chocolate.  I just feel like it's such a "woman" food. Women love chocolate! Plain and simple! It's a well known FACT!! 

See?! Maybe I've been so set on this idea because my grandma especially loved chocolate -- although she liked dark chocolate too and I'm definitely going to need many more years of experience and maturity before I can appreciate dark chocolate.  As my 3-year-old would say: "it's bleh to me."

But I used to always opt for vanilla and fruity stuff (sometimes I still do)... So therefore I was still a "girl".  Young.  Carefree.  I may be sounding crazy to you but it's a valid argument, I swear. But alas, now I love chocolate. I think it happened when I turned 29.  Like literally that day.  Weird.

AND the other day chocolate sounded particularly tastey so I quickly whipped this up for a little dessert!  It is fudgy and chocolatey and delish!  Oh - and super easy!

Chocolate Brownie Pie

Ingredients:

• 1 fudge brownie mix (and the stuff to mix it up!)
• 1 large box chocolate pudding
• 2.5 cups milk
• 8 oz cream cheese
• 3/4 - 1 cup powdered sugar
• 8 oz cool whip

Directions:

• Prepare brownies in 9x9 pan according to package directions and let cool
• Once brownies have cooled, take a butter knife and slide it along all the edges of the pan and cut in 1 inch(ish) squares but leave it in the pan!  This is the "crust" layer and it stays in the pan but you just want it broken up for easier scooping.  I even took a small metal spatula and ran it under the pieces after I cut them up.
• Beat cream cheese until smooth and add in powdered sugar.  It will probably be kind of dry but will be okay once you add the cool whip.
• Stir in cool whip.  You don't want to beat this too much but you may need to use whatever you're using to beat it (I used my KitchenAid mixer) a little bit to make it a good consistency.
• Spoon this mixture over the brownies, spread it out evenly and place it in the fridge.

• Beat your package of pudding with 2.5 cups milk.  You want this a little thicker than regular pudding.
• Once that's thickened a little pour it over your cream cheese layer.

• Stick it back in the fridge!

You'll want it to set up just a little more before serving but 10 minutes should do the trick!  It doesn't take much!  

Enjoy! 

Chocolate Pudding Cookies

The basis for this recipe comes from one of my favorite women in the entire world!  My Aunt gave it to me for my bridal shower.  In case you can't tell from the name, these cookies are moist and gooey and utterly delish!  The pudding not only helps with the great texture of the cookie, but it gives it the perfect amount of chocolate flavor.  My hubby comes from the ultimate peanut-butter-loving family so I'm always looking for ways to incorporate pb into desserts however I can.  Let me tell ya, I think I hit gold mine with this one!  Combine the chewy cookie with a hit of peanut buttery flavor and voila!  Jackpot!

Ingredients:
2 cubes butter or margarine (softened)
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 small (3 oz) package instant chocolate pudding
2 1/4 cups flour
1 tsp. baking soda
1/2 bag (roughly 1 cup) peanut butter chips
1/2 bag (roughly 2/3 cup) mini Reeses Pieces

Directions:
Cream butter, sugar and brown sugar.  Add eggs and vanilla.  Add pudding, flour and baking soda and mix well.  Stir in peanut butter chips and candies.

Form into 3/4" balls and Bake @ 375 degrees for 8-10 minutes.  Makes 3-4 dozen cookies.

(hint:  for prettier cookies, save some of the chips and candies out and place them on top of your formed dough balls before placing them in the oven.)