This super fudgy brownie pie is the best of both worlds - flaky homemade pie crust, and a rich chocolate brownie filling!
- 1 homemade pie crust, shaped into a disc and chilled*
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar* (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
- I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
- Once the dough has rested, unwrap and place on a lightly floured surface. Roll out to 1/4” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like to help the crust set, I sometimes put it in the freezer for 10 minutes before baking.
- While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
- Place the pie tin on a baking sheet, and place in the oven. Bake for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Drop the oven temperature to 375°f / 190°c. Return the pie crust to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden.
- Remove from the oven and allow to cool completely on a wire rack in the pan.
CHOCOLATE BROWNIE FILLING
- Preheat the oven to 350°f / 180°c with an oven rack in the middle of the oven.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the brownie to the par-baked pie crust, and leave to settle for a few minutes then tap the pan on the counter to remove any bubbles.
- Bake the brownie pie for 30 to 35 minutes until the filling is puffed, the top is shiny, and a skewer inserted into the middle comes out with moist crumbs attached. Try not to over bake - you are better to slightly under bake than over bake!
- Remove the pie from the oven and allow to cool on a wire rack until it is room temperature, then transfer to the fridge and allow to cool completely.
- Serve either fridge cold (IYKYK), or allow to stand at room temperature to soften slightly before serving.
- Store leftovers in an airtight container or lightly covered at room temperature for up to 5 days.
US Granulated sugar is typically finer than that in NZ, so regular granulated sugar will work fine for getting that glossy brownie top if you are in the US! I often bake with caster sugar in NZ as it is the most similar to the sugar I used when I was in the US. Both kinds will work fine as the sugar quantity is by weight, but in order to get that nice glossy top you want to make sure the sugar and egg are well combined, and a finer grain sugar dissolves better.
Keywords: Brownie Pie, Chocolate Brownie Pie, Pie Recipe