Fudgy Brownie Pie
This incredible brownie pie is made with flakey and buttery dough and is filled with a fudgy, rich, and chocolaty brownie filling.
Ingredients
Crust
- 1 ¼ cups Flour AP
- ⅓ teaspoon Kosher salt
- 1 ½ tablespoon Granulated sugar
- ½ cup Butter cold
- 3-4 tablespoon Water cold
Brownie batter
- ¾ cup Butter
- 7.7 oz Dark chocolate
- ½ teaspoon Kosher salt
- ⅔ cup Cocoa powder
- 1 ¼ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ¾ cup Flour
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
- Carefully place the dough into the 9-inch pie dish.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the freezer and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven. Meanwhile, make the brownie batter.
- In a medium-sized mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Into a separate large mixing bowl, add the eggs, egg yolk, granulated sugar, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Pour the melted chocolate and butter mixture into the mixture and mix with a whisk until well combined. Mix for 2-4 minutes to allow some of the sugar to melt.
- Add the flour and mix until just combined. Do not overmix to keep the brownie fudgy.
- Carefully lift the parchment paper and pie weights and set them aside to cool. Pour the brownie batter into the pre-baked crust and smooth it out with a spatula.
- Brush the crust with egg wash if desired and bake in a 180c (350f) preheated oven for about 50 minutes until a toothpick inserted into the pie comes out with a few moist crumbs.
- Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it at room temperature until you are ready to serve.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Check doneness early. Start checking for doneness about 5 minutes before you expect it to be done by inserting a toothpick into the center of the pie; it should come out with moist crumbs but not wet batter.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Cool completely before slicing. Allow your brownie pie to cool completely on a wire rack before slicing to let everything set properly—this will make slicing cleaner and easier.
Nutrition
Calories: 467kcalCarbohydrates: 49gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 330mgPotassium: 243mgFiber: 4gSugar: 27gVitamin A: 659IUCalcium: 35mgIron: 4mg
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