Description
A luscious fudgy brownie pie featuring a homemade flaky pie crust filled with a rich dark chocolate brownie mixture, baked to perfection with a shiny top and moist center.
Ingredients
Scale
Pie Crust
- 1 homemade pie crust, shaped into a disc and chilled
Brownie Filling
- 135 g dark chocolate (72%), coarsely chopped
- 120 g unsalted butter, cold from the fridge
- 10 g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100 g not including shells)
- 135 g caster sugar (or granulated sugar)
- 65 g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65 g all-purpose flour, sifted
Instructions
- Prepare the Pie Crust: Make the pie crust at least 2 hours or the night before to rest. Roll it out on a floured surface to ¼ inch (6 mm) thickness, larger than a 9 inch pie tin. Place in the tin, trim excess leaving 1 inch overhang, tuck under and crimp edges. Chill for 15-20 minutes, dock with a fork, then chill another 30 minutes. Optionally freeze for 10 minutes before baking.
- Blind Bake the Crust: Preheat oven to 425°F (220°C). Line crust with parchment and pie weights or dried beans. Bake on a sheet for 18-20 minutes until edges golden. Remove weights and parchment, reduce temp to 375°F (190°C), bake 2-3 more minutes until set and barely golden inside. Cool completely on a wire rack in the pan.
- Preheat for Filling Baking: Set oven to 350°F (180°C) with rack in middle.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, melt together dark chocolate and butter, stirring until smooth. Alternatively microwave in 30-second increments stirring well each time. Stir in sifted cocoa powder until incorporated.
- Mix Sugars and Eggs: In a large bowl, beat eggs, caster sugar, and brown sugar on medium-high speed with a handheld mixer for 2-3 minutes until light and voluminous.
- Combine Mixtures: Add the melted chocolate mixture to the eggs and sugar, then mix in salt and vanilla until combined.
- Add Flour: Gently fold in sifted flour by hand until smooth and lump-free.
- Assemble and Bake: Pour the brownie batter into the prepared pie crust. Let settle a few minutes, then tap the pan to release bubbles. Bake 30-35 minutes until filling puffy, top shiny, and a skewer comes out with moist crumbs. Avoid overbaking for best fudgy texture.
- Cool and Chill: Cool to room temperature on wire rack, then refrigerate until completely chilled.
- Serve and Store: Serve cold from the fridge or let sit at room temperature to soften slightly. Store leftovers covered at room temperature up to 5 days.
Notes
- This recipe uses one homemade pie crust from a double-crust recipe; one crust is sufficient for the pie.
- For a glossy brownie top, fine sugar such as caster sugar works best; granulated sugar from the US also works well.
- Par-baking or blind baking the crust ensures a crisp, non-soggy base.
- Do not overbake the brownie pie to keep it fudgy; slightly underbaking is better than overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
