Rich chocolate brownie pie (Printable Version)
Fudgy chocolate filling in a flaky crust, topped with hot fudge for a rich, indulgent dessert experience.
# Ingredients:
→ Filling
01 -
170 grams unsalted butter
02 -
510 grams semi-sweet chocolate chips, divided
03 -
3 large eggs, beaten
04 -
200 grams granulated sugar
05 -
5 milliliters vanilla extract
06 -
65 grams all-purpose flour
07 -
1 gram baking powder
08 -
1 gram salt
→ Crust
09 -
1 ready-made pie crust
# Steps:
01 -
Preheat the oven to 175°C and grease a 23 cm pie plate or springform pan to prevent sticking.
02 -
Melt the butter with 340 grams of semi-sweet chocolate chips in a heatproof bowl over a double boiler or in a microwave at 50% power in 30-second increments, stirring until smooth. Set aside to cool.
03 -
Using an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for 3 minutes until the mixture is light and fluffy.
04 -
Once cooled, gradually add the melted chocolate mixture to the egg mixture, blending until fully incorporated.
05 -
Gently fold in the flour, baking powder, and salt until just combined. Stir in the remaining 170 grams of chocolate chips for added texture.
06 -
Pour the batter evenly into the prepared crust. Bake for 35 to 40 minutes until the center is set and a toothpick inserted comes out with moist crumbs.
07 -
Allow the pie to cool completely in the pan before topping with hot fudge sauce to finish.
# Notes:
01 -
For a richer chocolate flavor, substitute semi-sweet with dark chocolate chips. Store leftovers at room temperature up to 3 days or refrigerated for 5 days. Reheat slices briefly in the microwave to restore fudginess.