Fudge Brownie Pie
Ingredients
- 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)
- 1 cup semisweet chocolate chips (170 grams, divided (Ghirardelli recommended))
- 4 tablespoons unsalted butter (57 grams (½ stick))
- ¼ cup vegetable oil (50 grams)
- 2 tablespoons unsweetened cocoa powder (11 grams)
- ¾ cup dark brown sugar (160 grams)
- 2 large eggs (100 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1½ teaspoons kosher salt (5 grams)
- ¼ cup all-purpose flour (30 grams)
- 1¼ cups chopped honey roasted pecans (143 grams, toasted)
Instructions
- 1
Preheat oven to 325°F. Set the blind-baked pie crust aside to cool.
- 2
Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted.
- 3
Add the oil and cocoa powder and whisk until smooth.
- 4
Whisk
- 5
In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth.
- 6
Incorporate
- 7
Add the chocolate mixture and whisk until incorporated.
- 8
Stir
- 9
Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains.
- 10
Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.
- 11
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
35 min - 12
Cool
- 13
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
- 14
Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Nutrition
Per serving (based on 10 servings)
