Fudgy Chocolate Brownie Pie
When fudgy brownies and crispy buttery pie collide, you get this gorgeous Fudgy Chocolate Brownie Pie. Deep chocolate flavors and simply divine!
Ingredients
Butter Pie Crust
- 1 un-baked Butter Pie Crust see notes for recipe
Brownie Layer
- 110 g unsalted butter
- 160 g dark cooking chocolate chopped see notes
- 2 large eggs 55g each
- 1 egg yolk see notes
- 105 g granulated sugar
- 100 g brown sugar
- 7 g vanilla extract
- 115 g all-purpose flour
- 25 g cocoa powder
- 1/2 tsp salt
- Chantilly Cream to serve
- Chocolate shavings to garnish
Instructions
Butter Pie Crust
- For this recipe you’ll need to make one batch of my Butter Pie Crust. I would recommend making it the day before to give it enough time to chill. For a step-by-step photo guide of how to make the crust, I’ve left them below this recipe card for you to view. But you can find the recipe here and it’s more in depth.
- Form the pie crust - Once you’ve made the dough, roll out 30cm / 12-inches in diameter. Drape over a 9-inch pie dish and lift the edges (don’t stretch) to encourage the dough to go to the bottom. Cut away the excess and fold under itself. Crimp as shown in the photos and place in the freezer.
- Preheat a fan-forced oven to 170C / 325F (190C / 375F for no fan)
- Bake - Once frozen, line with baking paper and aluminum foil. Fill with baking beads or dried chickpeas. Bake for 15 minutes. Once baked, carefully take out the baking beads by lifting out. Bake for a final 5 minutes until golden.
- Dock the pie - Use a fork to prick holes in the bottom. Brush with egg wash. Leave the oven on and let’s get to the brownie filling!
Brownie Layer
- Combine dry ingredients - To a medium sized bowl add the flour, cocoa powder and whisk to combine. Set aside.
- Melt butter and chocolate - Add the unsalted butter and chocolate to a heatproof bowl and microwave for 30 seconds at a time. Use a spoon to stir each time until melted and smooth. Allow to cool to room temperature, but not set.
- Beat eggs and sugar - To a separate bowl, add the eggs, egg yolk and both sugars. Use an electric hand beater or stand mixer fitted with a whisk attachment to beat until pale and thick, about 3 minutes. Add half the egg mixture to the chocolate mixture and fold through. Then add the remaining egg and repeat.
- Combine ingredients - Add the dry ingredients and fold through until no dry ingredients are showing. Pour into the pie.
- Bake - Line the top of the pie crust with aluminum foil. Bake for 30 minutes or until a skewer inserted into the center comes out with wet crumbs. The top will be shiny. Allow to cool down completely before slicing. Serve with Chantilly Cream or ice cream!
Video
Notes
Butter pie crust - making a butter pie crust is really easy and I have a great recipe on the blog. It uses simple ingredients. Prep the dough at least an hour ahead of time to let it chill in the fridge.
Chocolate - I use nestle cooking chocolate buttons. They’re easier to work with and are specially formulated to work in baking recipes. You can use block cooking chocolate. Both chocolates can be found in the baking isle of your supermarket. Regular eating chocolate will not work for this recipe
Eggs -I used large eggs. The addition of the egg yolk helps make the brownie filling extra fudgy!
Baking - take care not to overbake your brownie layer! Underbaking slightly is better than overbaking.
Storage - This Brownie Pie can be stored in an airtight container for up to three days.
Nutrition - is based on per slice!
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:405kcal | Carbohydrates:48g | Protein:6g | Fat:22g | Saturated Fat:13g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:0.5g | Cholesterol:101mg | Sodium:172mg | Potassium:246mg | Fiber:4g | Sugar:30g | Vitamin A:449IU | Calcium:44mg | Iron:4mg
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