This is a very chocolatey and fudgy brownie that is baked inside a flaky pie crust made of only butter and topped with very creamy whipped cream.
– 1 recipe pie crust or brown butter pie crust chilledBrownie Batter– 170 g or ¾ cups butter– 150 g or ¾ cup brown sugar– 100 g or ½ cup granulated sugar– 50 g or ½ cup dutch process cocoa– ½ tsp fine sea salt– 1 teaspoon vanilla– 3 large egg– 65 g or ½ cup all purpose flour– 50 g or ¼ cup finely chopped dark chocolate
INGREDIENTS
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INSTRUCTION
Roll the pie crust into a 10" circle on floured surface, rotating and flipping to avoid sticking. A 1" overhang results from cutting the edges. Make pan bottom dough.
STEP 1 .
Draw the edges under and around, then pinch the crust into a triangular shape with your dominant thumb and other fingers to flute or crimp. Deep-freeze pie shell 30 minutes.
STEP 2.
Heat oven to 375 F. Two crisscrossed aluminum foil sheets and dried beans or pie weights protect the pie. Par-bake the pie 30 minutes.
STEP 3.
Make brownie batter in 20 minutes. Pour cold butter into a large bowl. At 100% power, microwave 1 minute.
STEP 4.
Add sugar to mostly melted butter and beat for 30 seconds with a hand mixer. Re-microwave the bowl for 60 seconds.
STEP 5.
Heat sugar-butter. Beat 30 seconds with cocoa to thicken. After adding vanilla and salt, beat in eggs one by one. Beat batter well for 60 seconds on medium.
STEP 6.
Stir in flour and chopped chocolate with rubber spatula. Well-mix.
Post-baking pie weights should be peeled and foil Few edge, side, and doughy center brownings. Pan cut. Mix brownies.
STEP 7.
Turn on oven to 350F. Bake 35 minutes until center puffs. brownie-like, fudgy after puffing 5-7 minutes. The pie should cool at room temperature for an hour. Cream/icing whipping.
STEP 8.
See Also
Brown Butter Pumpkin Cheesecake with Pecan Caramel Recipe