Butterscotch Brownie Pie will satisfy the undying need for a rich and gooey chocolate fix baked with butterscotch swirl. This is not for the faint of heart. Keep a jug of milk nearby, as I have said before: safety first.
For as long as I can remember I have loved butterscotch long before caramel “everything” became the rage. But, don’t get me wrong, I do LOVE caramel, but butterscotch was my first love. Therefore, Butterscotch Brownie Pie lives on.
The butterscotch filling is poured directly onto the pie in a circle or round blobs, like I did for Pumpkin Butterscotch pie. Run a knife through the butterscotch to swirl it around. I went a little crazy with it today; swirling is my favorite.
If you look at the before and after baking pictures, the flour on the chocolate crust bakes into the crust. You may also want to use a pie shield or some foil around the crust that last 15 minutes. Everyone’s ovens bake differently and nothing is worse than a burnt crust.
The pie comes out of oven a little puffy but it will deflate as it cools. Enjoy a slice of your pie with a healthy scoop of vanilla ice cream. When you do save that last slice for yourself maybe add a warning label “Someone may have sneezed on this.” That could work…right?
Butterscotch Brownie Pie
Ingredients
- 2/3 cup semi-sweet chocolate chips
- 3/4 cup butter (1-1/2 cubes)
- 1-2/3 cups granulated sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 3/4 cup flour
Butterscotch Filling
- 2/3 cup butterscotch baking chips
- 1/3 cup heavy cream
- 1 tablespoon butter
- 3 tablespoons flour
- 1/4 cup powdered sugar
Chocolate Pie Crust
- 3/4 cup flour
- 1/4 cup unsweetened cocoa
- 1/2 cup butter
- 1/4 cup sugar
- 3 tablespoons cold water
Instructions
- Preheat oven to 350.
Pie Crust:
- In a large bowl, mix dry ingredients together. With a large fork or pastry blender, work in butter until crumbly.
- Add cold water and stir just enough to form a dough ball.
- Roll on flour dusted surface, place in pie plate, fold under edges and crimp; set aside.
Butterscotch Filling:
- Place butterscotch baking chips in a bowl and set aside.
- Heat cream with butter on stove top at medium to medium high heat until just it just begins to simmer/boil. Immediately pour cream over butterscotch chips and let sit for 10 minutes.
- With a hand whisk, whisk butterscotch chips until smooth and all chips are melted.
- In a separate bowl, stir the powdered sugar and flour together and then whisk into still warm butterscotch chip mixture. If the mixture has cooled too much for swirling into the pie heat in the microwave at 10 second intervals until pourable again.
Brownie filling & Pie Assembly:
- Melt baking chocolate chips and butter in a large microwave safe bowl. Check and stir every 20 seconds until melted and smooth (about 1 to 2 minutes depending on your microwave).
- Add sugar into chocolate mixture, and then thoroughly mix in eggs one at a time.
- In a separate bowl stir flour and cocoa powder together and then stir into chocolate mixture, and add the vanilla and salt. Pour batter into the prepared pie crust.
- Pour on butterscotch filling in a round whirl or blobs and run a knife through it to swirl.
- Bake for 35 to 40 minutes at 350 degrees. The top may be cracked and the toothpick should have some goo attached to it, not dripping or runny, but a little wet baked chocolate goo. Serve at room temp or warm ala mode.
