Fudge Brownie Pie; when a square pan just won’t do it. My Fudge Brownie Pie is a rich gooey dark chocolate brownie pie that you must eat with a fork. This is not for the faint of heart who can’t hold their sugared chocolate. It’s so fudge-a-licious I’m not even sure it’s legal. Have a tall glass of milk ready when you start to dig in; safety first people!
And, it didn’t seem right to bake this beauty in a plain crust, so of course it’s baked in a chocolate crust. So get ready to fill your chocolate quota because it’s the whole package. The chocolate crust is a variation of my Grandma’s Pie Crust made with butter (shortening is okay too). The filling is a breeze, all stirred up in one bowl and then into the oven for 35 to 40 minutes. You can make this gluten free also with my Gluten Free Flour Mix; just use in place of the flour in the crust and filling.
Once your Fudge Brownie Pie comes out from the oven it will be puffed up around the edges as shown below.
As the pie cools it will crack on top, sometimes more, sometimes less. This is a good thing, it’s a sign you done baked this right! The light colored top is so deceiving to the chocolate fudginess that lies within.
I feel it’s best served just a tad warm a la mode.
So, now it’s time to be creative in saving the last slice for yourself. If anyone out there has new twist on this please share, the family is on to me.
Fudge Brownie Pie
Rich gooey dark chocolate brownie pie. It's so fudge-a-licious I'm not even sure it's legal. Keep a glass of milk handy; safety first.
8
0
minutesKeep the screen of your device on
Ingredients
- Fudge Brownie Pie
4 ounces 4 bittersweet baking chocolate (about 2/3 cup)-at least 63% cacao
3/4 cup 3/4 butter
1-2/3 cups 1-2/3 granulated pure cane sugar
3 large 3 eggs
1 tablespoon 1 vanilla extract
1/4 teaspoon 1/4 1/4 salt
1/3 cup 1/3 unsweetened cocoa powder
3/4 cup 3/4 all purpose flour
One One unbaked 9-inch chocolate pie crust see recipe below
- Chocolate Pie Crust: 9-inch pie
3/4 cup 3/4 all-purpose flour
4 tablespoons 4 unsweetened cocoa
1/2 cup 1/2 butter or shortening, room temp
1/4 cup 1/4 pure cane sugar
3 tablespoons 3 cold water
Directions
- Chocolate Pie Crust
- Preheat oven to 350°.
- In a large bowl, mix dry ingredients together. With a large fork or pastry blender, work in butter until crumbly.
- Add cold water and mix just enough to form a dough ball.
- Roll out on heavily floured surface, place in pie plate, fold under edges and crimp; set aside.
- Brownie Filling & Pie Assembly
- Melt baking chocolate 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 pie crust. Bake for 35 to 40 minutes.
- When checking the pie the toothpick should have some goo attached to it, not dripping, but a little wet chocolate goo.As the pie cools it will crack; best served warm.
I made this for my husband today and it was fabulous! I cheated and used a premade Oreo cookie crust, but it was oh so decadent! Now that he was my Guinea pig, I know I can make it for friends and family ♥️
How fabulous! Cheats are totally allowed, I cheat all the time if in a hurry, as I still have my day job. Nice going Laurie!
Oh. My. Goodness. It is so decedent, so delicious, so fudgy. I love this pie. I added a dash of vanilla to the crust and ran out of the amount of butter needed, so decided to cut a 1/4 cup in the crust and replaced it with coconut oil. It turned out great! I’d make this again, and often.
I am SOOO glad you loved it. And I love that you improvised and made it deliciously your own! Cheers!!