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:
- 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.
- 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.
- 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.
- 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.
