Description
This Fudgy Brownie Pie features a rich, glossy chocolate filling nestled inside a perfectly flaky homemade pie crust. Combining the dense, moist texture of a brownie with the ease of a pie, this dessert is baked to perfection and served chilled or at room temperature for maximum indulgence.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust, shaped into a disc and chilled
Brownie Filling
- 135g dark chocolate (72%), coarsely chopped
- 120g unsalted butter, cold
- 10g dutch process cocoa powder, sifted
- 2 large eggs (about 100g without shells)
- 135g caster sugar
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Instructions
- Prepare the Pie Crust: Chill the homemade pie crust for at least 2 hours or overnight. Roll out the chilled dough on a lightly floured surface to ¼ inch (6mm) thickness, making a circle slightly larger than a 9-inch pie tin. Transfer the dough to the pie tin, trim excess leaving about one inch overhang, then tuck under and fold to create a neat edge. Chill the crust for 15-20 minutes, then crimp edges as desired and dock with a fork. Chill for an additional 30 minutes, optionally freezing for 10 minutes to set the crust before baking.
- Par-bake the Crust: Preheat the oven to 425°F (220°C). Line the crust with parchment paper and fill with pie weights or dried beans to the edges. Place the pie tin on a baking sheet and bake for 20 minutes or until edges start turning golden. Remove weights and parchment, reduce oven temperature to 375°F (190°C), and bake for 3 more minutes until the crust base is set and lightly golden. Cool the crust completely on a wire rack.
- Make the Chocolate Filling: Preheat the oven to 350°F (180°C) with the rack in the center. In a heatproof bowl over simmering water, melt the chopped dark chocolate and cold butter together, stirring frequently until smooth. Alternatively, melt in a microwave in 30-second increments, stirring between each until combined.
- Add Cocoa Powder: Sift the cocoa powder over the melted chocolate mixture and stir until fully incorporated.
- Mix Eggs and Sugars: In a large bowl, beat the eggs, caster sugar, and brown sugar on medium-high speed using a handheld or stand mixer fitted with a whisk attachment for 2-3 minutes until the mixture is pale and voluminous.
- Combine Mixtures: Add the chocolate mixture to the egg mixture and stir to combine. Add salt and vanilla, mixing until fully incorporated.
- Incorporate Flour: Gently fold in the sifted flour by hand until the batter is smooth and free of lumps.
- Fill and Bake: Pour the brownie batter into the par-baked pie crust. Let it settle briefly, then tap the pie tin gently on the counter to release any air bubbles. Bake for 35 minutes or until the filling is puffed, the top is shiny, and a skewer inserted in the center comes out with moist crumbs attached. Avoid overbaking for fudginess.
- Cool the Pie: Remove the pie from the oven and cool on a wire rack to room temperature. Then refrigerate until fully chilled and set.
- Serve and Store: Serve the brownie pie chilled or allow it to stand at room temperature for slight softening before serving. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- This recipe uses one homemade pie crust; the linked crust recipe makes two, so save the other for another use.
- For a glossy, shiny top, ensure the caster sugar and eggs are well beaten; granulated sugar works in the US due to its finer grain.
- Chilling the crust before baking helps prevent shrinkage and maintains flakiness.
- When melting chocolate, avoid water contact in the bowl to prevent seizing.
- Do not overbake the brownie pie; it is better slightly underbaked to keep it fudgy and moist.
- Pie weights or dried beans can be reused multiple times if clean and dry.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
