Chocolate Surprise
I have wanted to try my hand at the famous brownie pie for the longest time! And since I have a great recipe for the pie crust, I knew that this would be a winner! The crust is very light and has a light crunch to it and the brownie has a soft gooey centre with a firm and crackled top. So in each bite you are getting a great crunch and a gooey chocolate brownie, how amazing!
I asked you on Instagram if you wanted to see some more brownie/chocolate recipes and here is the perfect one! I think that we all need a bit of chocolate in our lives and this one is absolutely divine! The best chocolate brownie pie has arrived!
I would suggest making the pie crust early on and then only starting on the brownie batter once the pie is in the oven, because the brownie (if left standing for too long) creates a film on top. If you leave it too long, you’ll have to keep stirring it and it could ruin the crinkle top we want.
I hope you enjoy this recipe!
How I make the best chocolate brownie pie:
- I would suggest that once your short crust pastry is made, definitely let it chill in the fridge. It doesn’t have to be too long, 20 minutes is perfect. I just fin that it helps moulding the pie dish a lot easier.
- You can buy store bough pastry, if this is easier for you, definitely do that.
- I like to “blind bake” my pie crust before adding filling etc. This is when you add weights, or in my case beans (you heard right, Pinto or Lima beans). Once the pie is moulded in the pie dish, use a fork to make holes, so the air can release. Then place some baking paper on top, just lightly, don’t press it in. When you are done, throw the beans on top, almost to the brim. Then you bake the pastry for 15 minutes. This allows the centre of the pie to not rise during baking and crack.
The Best Dark Chocolate Brownie Pie
Course: SweetCuisine: AmericanDifficulty: Medium6-7
servings40
minutes35
minutes30
minutes1
hour15
minutesThis decadent dark chocolate brownie pie is the stuff of dreams! I love how this pie combines a brownie with a soft filling and the crunchiness of a pie crust.
Ingredients
2 1/2 cups plain flour
1 tsp. salt
2 tbsp. granulated sugar
110g cold butter, cubed
110ml icy water
- Brownie recipe
85g salted butter
60 dark chocolate-70% cocoa
3 large eggs
130g brown sugar
150g granulated sugar
1 tsp. vanilla essence
70g all purpose flour
45g dark cocoa powder
1/2 tsp. salt
Directions
- Method for pie crust
- In a blender, combine the flour, sugar and salt and blitz to combine.
- Add in the cubed butter, one at a time and blitz each time to make sure it’s incorporated.
- Once all the butter is in, add in the cold water and blitza to combine for about 15 seconds.
- You should start to see the dough come together.
- Turn out onto a lightly floured surface, knead the dough so everything is combined and the dough feels smooth.
- Wrap in cling film and chill in the fridge for up to 30 minutes.
- Preheat your oven to 180C.
- Once the dough has chilled, roll it out to about 0.5-1cm thick and place it on the pie dish.
- With your fingers, make sure the dough is firmly against the pie dish, especially in the corners.
- Cut the excess from the edges, so it’s neat and uniform, and if you aren’t able to crimp the pie crust, simply use a fork to press down and create a simple design. The pie crust should not be high than the pie dish or it will fall off during baking, so make sure it is flush against the top edges of the pie dish.
- Using a fork, make holes in the center of the pie crust/dish and moving outwards. This allow air to move through when you’re blind baking.
- Blind bake: Put baking paper in the middle of the pie crust and make sure it fits all the way around and can come up over the edges as well. Using beans or pie weights, place it inside the pie dish and fill it to the brim. This make sure the center of the pie doesn’t rise during this baking part.
- Place in the oven for 15 minutes.
- Remove the pie weights after the 15 min, and baking paper and heat again for 10 minutes so the center can cook through. At this point you would add your brownie filling.
- Method for brownie filling
- Preheat your oven to 180 C.
- In a small pot, melt the butter and chocolate together on a low heat. Once everything is melted, stir and remove from the heat.
- In a mixer, with a whisk attachment add in your eggs and both sugar and whisk on a medium speed until the batter looks almost white in colour and very smooth.
- Sift the flour, cocoa and salt together and set aside.
- Pour the essences into the chocolate mixture and then add it to the egg mixture and combine for a few seconds on a low speed.
- Remove the bowl from the mixer, and using a spatula slowly fold in the dry ingredients. Once there are no flour and cocoa lumps you can pour it into the pie crust. Be careful to not overmix as this will remove the air and stop the brownie from rising.
- Pour the brownie batter until it reach the top but does not interfere with the edges of the pie crust and leave about a 1cm gap. Smooth the top and place in the oven for 30-35 minutes.
- Once it’s done, allow to cool for 20-30 minutes and enjoy with ice cream!
Made this pie myself turned out very good, however I found some of the instructions kind of confusing. First of all you say to line your pie crust with cling wrap and put it in the oven – you are not supposed to put cling wrap in the oven touching the food or as far as I know at all for that matter, so I had to use tinfoil. Second when making the filling you said to “add the eggs” two different times in two different spots so I just added them the first time you asked. Also, the pie came out with a strong almond extract flavour (i double checked and i did add the right amount) – the crust came out a little tough too but ill attribute that to my possibly poor crust-making skills and the fact that I used tinfoil.
Hello Ika,
Thank you for your comment. I am sorry about the cling film, you are correct it is not meant to go into the oven.
I adjusted the recipe to use baking paper, which is what should be used.
The second part where it refers to the egg is just giving instructions to add the essences to that mixture so
as to avoid confusion, but I re-worded that to hopefully make it more clear.
I hope that helps!
Thank you again
Hi!!
This looks heavenly. I would love to make it for Thanksgiving. Change things up a bit. Is this something you could make ahead of time?
Hi,
Sorry for replying soooo late!
But yes, it’s great to make a day or so in advance 🙂
What size of pie dish do you use for this recipe, because it seems to me a whole lot of pie dough for a regular size pie dish of 9 inches.
Hi,
I usually use a 24cm tart/pie dish.
It’s hard to reduce the amount of pie pastry when making the dough and still
get that right consistency. I usually refrigerate mine or freeze it until I need it again.
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I loved this recipe! It was one of the best pies ever! Every bite is heavenly. Next time I think I will leave the almond extract out though.