Description
This Fudge Brownie Pie combines the rich, fudgy texture of a classic brownie with a buttery pie crust and the added crunch of honey roasted pecans. With its deep chocolate flavor enhanced by cocoa powder and semi-sweet chocolate chips, this dessert is perfect for chocolate lovers looking for an indulgent yet easy-to-make treat.
Ingredients
Scale
Pie Crust
- 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)
Fudge Brownie Filling
- 1 cup semisweet chocolate chips (170 grams, divided; Ghirardelli recommended)
- 4 tablespoons unsalted butter (57 grams, ½ stick)
- ¼ cup vegetable oil (50 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
- ¾ cup dark brown sugar (160 grams)
- 2 large eggs (100 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1½ teaspoons kosher salt (5 grams)
- ¼ cup all-purpose flour (30 grams)
- 1¼ cups chopped honey roasted pecans (143 grams, toasted)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Blind-bake the refrigerated pie crust following the package directions, then set it aside to cool completely before adding the filling.
- Melt Chocolate and Butter: In a microwave-safe bowl, combine â…” cup of the semisweet chocolate chips with the unsalted butter. Heat at 50% power for about 90 seconds, stirring frequently until the chocolate is almost completely melted and smooth.
- Add Oil and Cocoa: Stir the vegetable oil and unsweetened cocoa powder into the melted chocolate and butter mixture until fully incorporated and smooth.
- Mix Sugar, Eggs, Flavorings: In a separate large bowl, whisk together the dark brown sugar, eggs, vanilla extract, and kosher salt until the mixture is creamy and smooth.
- Combine Chocolate Mixture: Add the melted chocolate mixture to the sugar and egg mixture, whisking thoroughly until combined.
- Add Flour and Remaining Chocolate Chips: Gently fold in the all-purpose flour and the remaining â…“ cup of semisweet chocolate chips, stirring just until no dry flour is visible to avoid overmixing.
- Assemble Pie: Evenly spread the toasted chopped honey roasted pecans over the bottom of the cooled pie crust. Pour the brownie batter over the pecans, using a rubber spatula to spread it evenly if necessary.
- Bake the Pie: Bake the assembled pie in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with only a thin coating of batter attached, indicating a fudgy, not fully set center.
- Cool the Pie: Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for 1 to 2 hours until warm but not hot, which helps the texture set for optimal slicing.
- Serve: For an extra indulgent experience, serve each slice with a scoop of ice cream and a drizzle of chocolate syrup.
Notes
- Make sure the pie crust is completely cooled before adding the filling to prevent sogginess.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- Use high-quality semisweet chocolate chips for the best flavor and texture.
- Do not overbake; the center should remain fudgy.
- Allow the pie to cool fully before slicing for clean cuts.
- Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
