Description
This Fudgy Brownie Pie combines the rich, dense texture of a classic brownie with the flaky, buttery goodness of a homemade pie crust. Topped with a delightfully glossy finish, this dessert is perfect for chocolate lovers seeking a decadent treat that’s easy to slice and serve. Chilled for the best taste or served slightly softened at room temperature, this brownie pie offers a perfect balance of fudgy and tender with a beautiful presentation.
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 from the fridge
- 10g dutch process cocoa or regular unsweetened cocoa, 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 Pie Crust: Roll out the chilled pie dough on a lightly floured surface to ¼ inch (6mm) thickness, forming a circle slightly larger than a 9-inch pie tin. Transfer the dough to the pie tin, trim the edges leaving about one inch excess, then fold and tuck the dough under to form a neat edge. Chill the crust in the fridge for 15-20 minutes, then crimp the edges and dock the crust all over with a fork. Chill for another 30 minutes or freeze for 10 minutes to help set the crust.
- Blind Bake Pie Crust: Preheat oven to 425°F (220°C). Line the crust with parchment paper and fill with pie weights or dried beans, placing the pie tin on a baking sheet. Bake for 20 minutes until edges are golden. Remove weights and parchment, reduce oven temperature to 375°F (190°C), and bake for another 3 minutes until the inside is just set and lightly golden. Cool on a wire rack.
- Prepare Chocolate Mixture: Over simmering water, melt dark chocolate and butter in a heatproof bowl, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between, until fully melted. Sift cocoa powder on top and stir until well combined.
- Whip Eggs and Sugars: In a large bowl, beat eggs, caster sugar, and brown sugar on medium-high speed for 2-3 minutes using a handheld or stand mixer with whisk attachment. The mixture should lighten in color and increase in volume.
- Combine Mixtures: Add the melted chocolate mixture to the egg and sugar mixture, then mix in salt and vanilla extract until incorporated.
- Add Flour: Gently fold the sifted flour into the wet ingredients by hand until the batter is smooth and lump-free.
- Fill Pie Crust: Pour the brownie batter into the par-baked pie crust. Let it settle for a few minutes, then tap the pan on the counter to release any air bubbles.
- Bake Brownie Pie: Bake at 350°F (180°C) on the middle rack for 35 minutes, or until the filling is puffed, shiny on top and a skewer inserted comes out with moist crumbs. Avoid overbaking; a slight underbake is preferred.
- Cool and Chill: Let the pie cool on a wire rack to room temperature, then chill in the refrigerator until completely cold.
- Serve and Store: Serve chilled for best fudgy texture or at room temperature if you prefer it softer. Store leftovers in an airtight container at room temperature for up to 5 days.
Notes
- The homemade pie crust recipe makes two crusts; this recipe uses one. For help with par-baking, see posts on blind baking pie crust.
- US granulated sugar is finer than in some other countries; if using coarser sugar, ensure it is well combined with eggs to achieve a glossy brownie top.
- Using caster sugar gives the best glossy top but granulated sugar will work adequately.
- Chilling the pie completely helps the brownie set and enhances slicing.
- Not overbaking is key—slightly underbaked brownie filling results in a fudgier texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
