I loved going to Baker’s Square as a little girl, middle school-er, high school-er, college grad and new mom. I even remember going to Baker’s Square when it was still named Poppin Fresh Pies. But even now, 30 years later and five kids, I am still obsessed with Bakers Square. I love the diner ambiance; the easy listening tunes in the background, the no BS waitress who gets your food in a flash, even the old fashioned teapots they put on the table filled with good old fashioned Lipton tea.
Like many of you, our family doesn’t go out to Baker’s Square to get our free pie on Wednesdays because of John’s allergies. I only go when I am taking my non FA 10-year-old daughter for a Girls Only night out (our house is obviously ruled by too many boys:) Chloe loves it as much, if not more than me. She flips through the pie chart and reads every single line describing the deliciousness of each pie. Me? I have become fixed on only one type of pie lately; the Fudge Brownie Pie. But it has dairy, eggs and OMG nuts. Lots of them.
I couldn’t stop thinking about this pie, so I decided I had to recreate it at home. John and the boys just had to know what magic this pie holds. Lucky for me, it is so easy to make that you could literally throw it together on a weeknight as a special treat, or better yet, for company coming for dinner. I do have three rules when making this pie:
1. Serve Warm
2. Serve with dairy free ice cream
3. Serve with either a Chocolate Drizzle or Strawberry Puree Drizzle
These three rules are a must, or else the pie won’t be as special as the one served in Baker’s Square. Enjoy and Happy Baking!!
DAIRY, EGG AND NUT FREE FUDGE BROWNIE PIE
- 1/2 c. dairy free margarine (I use Fleischman’s)
- 3/4 c. granulated sugar
- 1/2 c. silken tofu
- 1 1/4 tsp. good quality vanilla extract
- 2/3 c. unbleached all purpose flour
- 1/2 c. cocoa
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 c. dairy free chocolate chips (Divvies or Enjoy Life) plus. an additional 1/2 c. chips melted in microwave (30 secs to 1 minute) for Chocolate Drizzle
Preheat oven to 350 degrees and spray a 9-inch glass Pyrex pie plate with dairy free baking spray.
In the bowl of a mixer fitted with a paddle attachment combine the dairy free margarine and sugar until light and fluffy. Add the tofu and vanilla extract and mix well.
In a separate medium bowl, combine the flour, cocoa, baking powder and salt with a wire whisk. Add to margarine mixture and combine well. Stir in 2/3 c. dairy free chocolate chips with a rubber spatula and transfer batter to prepared pie plate. Bake about 25 minutes or until toothpick comes out just clean ( a few crumbs attached to toothpick is best, and will ensure a moist pie).
Cool slightly, or make ahead and rewarm slices in microwave. Serve each slice with a small rounded scoop of dairy free ice cream and a generous drizzle of chocolate sauce.
