A dessert that combines the rich, fudgy texture of brownies with the flaky goodness of pie crust, creating a unique experience that is sure to satisfy any chocolate lover's cravings.
Ingredients
Scale:
1 ½ cups all-purpose flour (for the pie crust)
½ cup unsalted butter, chilled and cubed (for the pie crust)
¼ cup granulated sugar (for the pie crust)
1/4 teaspoon salt (for the pie crust)
4-5 tablespoons ice water (for the pie crust)
1 cup unsalted butter, melted (for the brownie filling)
2 cups granulated sugar (for the brownie filling)
4 large eggs, room temperature (for the brownie filling)
1 tablespoon vanilla extract (for the brownie filling)
1 cup unsweetened cocoa powder (for the brownie filling)
1 cup all-purpose flour (for the brownie filling)
½ teaspoon salt (for the brownie filling)
1 cup chocolate chips (optional, for the brownie filling)
Instructions
In a large mixing bowl, combine 1 ½ cups flour, ¼ cup sugar, and ¼ teaspoon salt for a balanced crust. Add the chilled butter and mix until the mixture resembles coarse crumbs, similar to pea-sized pieces.
Add ice water, one tablespoon at a time, mixing until the dough comes together without being sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the chilled pie dough to fit a 9-inch pie plate. Place the rolled dough into the pie plate and trim the excess.
Place a sheet of parchment paper in the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Let it cool slightly.
Melt the 1 cup of butter in a medium saucepan over low heat, stirring constantly. Remove from heat and stir in the sugar, then add eggs one at a time, followed by the vanilla extract.
Add cocoa powder, flour, and salt to the mixture, stirring until just combined. If desired, fold in chocolate chips.
Pour the brownie mixture into the cooled pie crust, spreading it evenly.
Bake in the preheated oven for 25-30 minutes or until the edges are set but the center is still slightly soft. A toothpick should come out with a few moist crumbs.
Allow the pie to cool for at least 15 minutes before slicing.
