Gooey brownies in a flaky chocolate pie crust. I dare you to take one bite & tell me brownie pie isn’t the best thing you’ve tasted all year.
FOR THE CRUST:
- 2 cups unbleached, all-purpose flour, minus 2 tbsp
- 2 tbsp unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tsp. salt
- 1 cup vegetable shortening
- 1 tbsp white vinegar
- 1 egg
- 1/4 cup ice water
FOR THE BROWNIE PIE FILLING:
- 3 oz unsweetened chocolate
- 2 oz semi sweet chocolate
- 10 tbsp butter
- 3 tbsp vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 3 large eggs
- 1 tbsp pure vanilla extract
- 1 cup unbleached all-purpose flour
- 3/4 tsp salt
- 2 tbsp cocoa powder
- 1/4 tsp ground cinnamon
MAKE THE CHOCOLATE PIE CRUST:
- Sift together the flour, cocoa powder, sugar ,and salt. Cut in the shortening using a pastry knife, or rub the shortening into the flour with your fingertips until you have a mixture that resembles coarse cornmeal.
- In a separate bowl, whisk together the vinegar, egg and water.
- Add the liquid to the flour mixture and toss with a rubber spatula or with your hands just until the dough comes together in a ball. Add more ice water if your dough is not coming together. You want it to hold together in a ball without being sticky.
- Pat the dough into a disk, wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. You can also freeze the dough at this point. Just thaw in the refrigerator overnight before using.
LINE THE PIE PLATE:
- Roll the dough on a lightly floured surface into a 13-inch circle. Run a large spatula or dough scraper under the dough as you roll to ensure your crust is not sticking to your rolling surface. Add additional flour as necessary.
- To place the dough in your pie plate, fold the dough in half (I use a large metal spatula for this task) and then fold it over again, making a triangle.
- Place the dough in the pan with the tip of the triangle in the center of the pan. Unfold and gently press into the pan, making sure the crust is snug in the corners of the pan.
- Trim the excess dough from the edges with kitchen sheers, leaving enough to create a nice high edge to your pie, about an inch of overhang.
- Fold the overhang under itself so you have a cylinder that rests on the edge of the pie plate.
- With one hand on the inside of the edge, and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U or V shape. Continue this crimping motion around the entire edge.
- Cover with plastic wrap and chill in the refrigerator for at least an hour or place in the freezer for 30 min.
BAKE THE BROWNIE PIE:
- Add the unsweetened and semi-sweet chocolates, butter and vegetable oil to a medium saucepan. Heat over low, stirring frequently, until melted and smooth.
- Add both sugars to the chocolate and butter mixture and cook over low heat for an additional 5 minutes, stirring constantly, just to melt the sugars a bit. Pour the mixture into a bowl and allow to cool to room temperature.
- Preheat the oven to 350 degrees.
- Crack the eggs into a small bowl. Add the vanilla and whisk to combine.
- Add the flour, salt, cocoa powder, and cinnamon to another bowl and whisk to combine.
- Using a wire whisk, stir the eggs into the chocolate mixture until completely incorporated. Using a wooden spoon or rubber spatula, stir in the flour mixture just until combined.
- Pour the brown pie filling into the prepared pie crust and bake for 40-45 minutes, until the top of the pie is cracking slightly and the filling look set, but still a bit jiggly in the middle.
- Allow the pie to cool to room temperature on a wire rack.
Keywords: brownie pie, fudge brownies, fudge pie, chocolate pie