Brownie Pie
Description
This brownie pie is rich and fudgy with a perfectly crisp crust. The perfect cross between brownies and pie so you don't have to choose!
Ingredients
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1 1/4 cups all-purpose flour, plus more for rolling
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1 tablespoon granulated sugar
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1/2 teaspoon kosher salt
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1/2 cup cold unsalted butter, cut into 1/2-inch pieces
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3 tablespoons ice water, or more as needed
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10 tablespoons unsalted butter, melted and cooled
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3/4 cup granulated sugar
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2 large eggs, at room temperature
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1 large egg yolk, at room temperature
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2 tablespoons canola oil
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1 teaspoon vanilla extract
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3/4 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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2 teaspoons instant espresso granules
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1/2 teaspoon kosher salt
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1/2 cup chopped walnuts or hazelnuts
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1/2 cup semisweet chocolate chips, divided
Directions
1
Gather the ingredients.
2
For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
3
Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
4
Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
5
Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
6
Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set, about 15 minutes.
7
Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
8
Transfer to a wire rack; let cool to room temperature, about 20 minutes.
9
Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
10
Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
11
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.