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Brownie Pie
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Prep Time:
30 minutes
Total Time:
135 minutes
Indulgent brownie pie with a decadent fudgy center and a crisp crust - a delightful fusion of two beloved treats.
Ingredients:
  • 1.25 cups all-purpose flour, plus more for rolling
  • 1 tablespoon granulated sugar
  • 0.5 teaspoon kosher salt
  • 0.5 cup cold unsalted butter, cut into 1/2-inch pieces
  • 3 tablespoons ice water, or more as needed
  • 10 tablespoons unsalted butter, melted and cooled
  • 0.75 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 2 teaspoons instant espresso granules
  • 0.5 cup chopped walnuts or hazelnuts
  • 0.5 cup semisweet chocolate chips, divided
Instructions:
  • For the crust, pulse together flour, sugar, and a pinch of salt in a food processor until combined. Add cold butter and pulse until the mixture resembles pea-sized pieces. Drizzle 3 tablespoons water and pulse until dough forms beads, adding 1 more tablespoon ice water if needed.
  • Place the dough on a work surface and gently form it into a disk shape.
  • Cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 2 days to allow flavors to meld.
  • Take the dough out of the wrapping and place it on a floured surface. Allow the dough to soften at room temperature for 10 minutes. Sprinkle some flour on top of the dough, then use a floured rolling pin to roll it into a 12-inch circle.
  • Press the mixture into a 9-inch pie plate, ensuring it covers the bottom and sides. Fold the edges under and create a decorative crimp. Cover with plastic wrap and freeze for 30 minutes.
  • Preheat the oven to 350°F (175°C) and line the dough in a pie plate with parchment paper. Fill it with pie weights or dried beans.
  • Bake in the preheated oven for 15 minutes or until the crust begins to set.
  • Remove the pie plate with care from the oven, and gently discard the parchment paper and pie weights. Place the pie plate back into the oven and bake until the pie crust achieves a light golden brown color, which should take about 8 to 12 minutes.
  • Place the baked item on a cooling rack and allow it to cool down to room temperature for approximately 20 minutes.
  • In a bowl, combine melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract until smooth. Add cocoa, flour, instant espresso, and salt; mix until just combined. Fold in nuts and 1/4 cup chocolate chips.
  • Transfer the mixture onto the cooled crust, then use a small offset spatula to create a smooth top. Sprinkle the remaining 1/4 cup of chocolate chips over the pie.
  • Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean. If the crust gets too dark, cover with aluminum foil. Allow to cool for 20 minutes before serving.

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