Brownie Pie With Homemade Pie Crust No Box Mix Wellplated Com

Choosing a dessert is always stressful for me because I can never narrow my sweet tooth craving to just one treat. Will it be of the gooey fudgy variety (like these Brownie Bites)? Or something with a tender, extra flaky crust (hello, Vegan Chocolate Pie)? Brownie pie says yes and YES. At least this once, you really can have it all. Fudge brownie pie is two-in-one dessert perfection:

Chocolate. With a rich chocolate brownie filling that’s decadent and fudgy, this brownie pie is rich enough for a special occasion while remaining decidedly homey and unfussy (like these Brownie Cookies).Flaky. Made with a homemade coffee-infused pie crust (very different from this Oil Pie Crust), its buttery, flaky texture contrasts the gooey chocolate brownie filling like a dream.

And for the grown-ups in the room, this brownie pie has another festive quality:

Boozy. Spiked with Irish whiskey (or bourbon, you choose), this is a next-level brownie pie to remember.

Crackle-topped, whiskey-fudged, and espresso-crusted, this epic brownie pie makes the dessert decision is a piece of cake, er, pie.

How to Make Brownie Pie Recipe

My favorite brownies (these One Bowl Brownies) are crackly on top with a rich, fudgy center. They flirt with the edge of underbaked in the best way. This brownie pie is equally decadent and offers an additional dimension in the crunch department. The contrast of the crispy crust with the gooey brownie center is pure pleasure.

The Ingredients

Chocolate x2. Cocoa powder and bittersweet chocolate work in tandem to give the brownie filling an ultra-deep chocolate factor with just the right amount of chew (like these Avocado Brownies). No box brownie mix here!Espresso Powder. Espresso and chocolate are besties. I added it in both the crust and the brownie batter. Espresso powder gives the crust a subtle coffee flavor. In the filling, it intensifies the chocolate flavor of the brownies. (For another coffee-infused treat, try this Mocha Cake.)

Butter. Gives both the flaky pie crust and rich brownie filling wonderful butter flavor and improves their texture.Flour. For our homemade brownie pie crust, I used half all purpose flour and half white whole wheat flour, and it was just as tender and flaky as the pie crusts I’ve made with 100% all purpose flour.

Powdered Sugar. When used in pie crust, powdered sugar yields a smoother, less sticky pie dough that is easier to work with. Additionally, it also makes the pie crust more tender.Irish Whiskey. The whiskey works in two ways. Not only does it flavor the pie and pair well with the chocolate and coffee, but it also makes the crust even more flaky (it’s the same idea behind a vodka pie crust—the alcohol slows down the gluten formation, leaving you with a tender, extra flakey crust).

Half-and-Half. Adds necessary fat for richness, tenderness, and moisture.

Granulated Sugar. Sweetens the brownies to counter the bitterness of the cocoa while also making the brownies light, soft, and ultra-tender.Eggs. For richness and gives the brownies some structure.Vanilla. Balances and marries all the flavors together.Cornmeal. A trick I borrowed from chocolate chess pies: it improves the structure of the filling so that the brownie pie isn’t runny.

The Directions

Storage Tips

To Store. Brownie pie may be stored at room temperature for 2-3 hours. Otherwise, it should be stored in the refrigerator. Wrapped tightly with plastic, brownie pie may be chilled for up to 4 days. Let come to room temperature or microwave for several seconds before serving.To Freeze. Brownie pie may be kept in the freezer, wrapped tightly in plastic and heavy-duty foil for up to 2 months. Defrost overnight in the refrigerator before serving.

Recommended Tools to Make this Recipe

Food Processor. Makes pulsing together the pie crust ingredients easy-peasy.Stand Mixer. If you bake on the regular, a quality stand-mixer like this KitchenAid will be the best friend you’ve always wanted in your kitchen.Pie Plate. A pretty standard-size (not deep-dish) pie plate is all the decoration this humble brownie pie needs.

As one dessert dilemma is solved another begins. How big of a slice do I take?!

You can substitute up to half of the all purpose flour in just about any baking recipe (like these Peanut Butter Blossom Cookies) with white whole wheat flour, and (except for something extremely delicate such as an angel food cake), you will hardly notice a difference.You can even substitute all of the all purpose flour in a recipe with white whole wheat flour (like in these Healthy Chocolate Muffins). Your dough will require 1 extra tablespoon moisture per cup of flour and the final product will be slightly denser.