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Brownie Pie

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Brownie Pie combines a buttery, flaky pie crust with a dense, fudgy chocolate brownie filling and a delicate crackly top. Serve it slightly warm or at room temperature with vanilla ice cream, whipped cream, or fresh berries.

Ingredients

  • 1 unbaked 9-inch pie crust
  • 1/2 cup unsalted butter
  • 6 ounces semisweet or dark chocolate, chopped
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder, optional
  • 3/4 cup semisweet chocolate chips or chunks
  • Vanilla ice cream, optional, for serving
  • Whipped cream, optional, for serving
  • Chocolate sauce, optional, for serving
  • Flaky sea salt, optional, for serving
  • Fresh berries, optional, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) with a rack positioned in the center.
  2. Fit the pie crust into a 9-inch pie dish. Gently press it against the bottom and sides, then trim and crimp the edges. Refrigerate while preparing the brownie filling.
  3. Place the butter and chopped chocolate in a heatproof bowl. Microwave in short intervals, stirring frequently, until completely melted and smooth. Alternatively, melt gently over a double boiler.
  4. Set the melted chocolate mixture aside for several minutes to cool slightly.
  5. In a large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly thickened.
  6. Whisk in the vanilla, followed by the cooled chocolate and butter mixture.
  7. In a separate bowl, whisk together the flour, cocoa powder, salt, and optional espresso powder.
  8. Add the dry ingredients to the chocolate mixture and gently fold just until no streaks of flour remain.
  9. Fold in the chocolate chips or chunks, taking care not to overmix.
  10. Remove the chilled crust from the refrigerator and spoon the brownie batter into it. Spread the top evenly with a spatula.
  11. Place the pie dish on a baking sheet and bake for 40–50 minutes, until the surface is set and crackly and the edges are slightly puffed. The center should remain a little soft.
  12. Test the center with a toothpick. It should come out with moist crumbs attached rather than wet batter. If the crust edges brown too quickly, loosely cover them with foil or a pie crust shield.
  13. Transfer the pie to a wire rack and cool for at least 45–60 minutes to allow the chocolate filling to set.
  14. Slice and serve slightly warm or at room temperature with vanilla ice cream, whipped cream, chocolate sauce, flaky sea salt, or fresh berries if desired.

Notes

  • For the fudgiest texture, measure the flour carefully, avoid overmixing, and remove the pie from the oven when a toothpick still has moist crumbs attached.
  • For Salted Caramel Brownie Pie, swirl about 1/3 cup thick caramel sauce through the filling before baking and finish with flaky sea salt.
  • For extra crunch, fold 1/2 cup chopped toasted walnuts, pecans, or hazelnuts into the brownie batter.
  • For Peanut Butter Brownie Pie, drop about 1/3 cup creamy peanut butter in small spoonfuls over the filling and gently swirl before baking.
  • The optional espresso powder intensifies the chocolate flavor without making the filling strongly coffee-flavored.
  • For a mint-chocolate variation, add 1/4 teaspoon peppermint extract to the filling and garnish with chocolate shavings.
  • Store completely cooled Brownie Pie tightly covered at room temperature for up to 2 days or refrigerate for 4–5 days.
  • Reheat individual slices in the microwave for 10–20 seconds or warm several slices in a 300°F (150°C) oven for 5–10 minutes.
  • Freeze securely wrapped individual slices in a freezer-safe container for up to 2–3 months. Thaw at room temperature or overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/brownie-pie/