Brownie Pie with Flaky Crust

Savor this decadent brownie pie with a buttery, flaky crust – a delightful twist on the classic brownie.

Crust Ingredients:

• 1 ¼ cups all-purpose flour
• ⅓ teaspoon kosher salt
• 1 ½ tablespoons granulated sugar
• ½ cup cold butter, cubed
• 3-4 tablespoons cold water

Brownie Batter Ingredients:

• ¾ cup butter
• 7.7 oz dark chocolate, roughly chopped
• ½ teaspoon kosher salt
• ⅔ cup cocoa powder, sifted
• 1 ¼ cups granulated sugar
• 1 teaspoon vanilla extract
• 2 whole eggs
• 1 egg yolk
• ¾ cup all-purpose flour

Instructions:

1. Prepare the Crust:
   • In a food processor, blend together flour, sugar, and salt.
   • Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
   • Incorporate the ice water, pulsing until the dough just starts to come together. Add extra water if necessary.
   • Turn the dough out onto a floured surface, form it into a ball, and flatten it into a disk. Wrap and chill in the fridge for an hour.
2. Roll and Bake the Crust:
   • Roll out the chilled dough into an 11-inch circle and fit it into a 9-inch pie dish. Trim, fold, and crimp the edges.
   • Prick the base with a fork, freeze for 20 minutes, then bake with pie weights at 350°F (180°C) for 20 minutes.
3. Brownie Batter:
   • Melt the butter and dark chocolate together until smooth. Allow cooling slightly.
   • Whisk together the eggs, egg yolk, sugar, sifted cocoa powder, salt, and vanilla extract in a large bowl until well combined.
   • Fold the melted chocolate mixture into the egg mixture, then mix for a couple of minutes to dissolve some sugar.
   • Gently stir in the flour until just combined, being careful not to overmix.
4. Assemble and Bake:
   • Remove the pie weights from the crust and pour in the brownie batter, smoothing the top.
   • Bake at 350°F (180°C) for approximately 50 minutes until the brownie is set with some moist crumbs on a toothpick.

Notes:

• Keep the crust ingredients as cold as possible to ensure a flaky texture.
• Handle the dough minimally to prevent toughening.
• Chill the unbaked pie shell to prevent over-browning.
• Accurate flour measurement is key for both the crust and brownie batter – spoon and level for best results.
• Allow the pie to cool to set the brownies for clean slicing.
• Slightly underbake the brownies for that irresistibly moist center.
• Room temperature eggs incorporate better for a smooth batter.

This brownie pie brings you the best of both worlds: the flaky, buttery crust of a classic pie and the rich, dense heart of a chocolate brownie. Enjoy it slightly warmed with a scoop of vanilla ice cream for an extra special treat.