Fudge Brownie Pie
This Fudge Brownie Pie is decadently rich and fudgy, with a flaky crust and crunchy honey-roasted pecans. A chocolate lover’s dream dessert!
Servings: 8 servings
Ingredients
For the Pie Crust
- 1 package refrigerated pie crust 19-inch, to be blind-baked according to package directions
For the Fudge Brownie Filling
- 1 cup semisweet chocolate chips 170 grams, Ghirardelli recommended
- 4 tablespoons unsalted butter 57 grams, at room temperature
- 1/2 cup vegetable oil 50 grams
- 3/4 cup dark brown sugar 160 grams
- 2 large eggs about 100 grams
- 1 tablespoon pure vanilla extract 12 grams
- 1 teaspoon kosher salt 5 grams
- 2 tablespoons unsweetened cocoa powder 11 grams
- 1/4 cup all-purpose flour 30 grams
- 1 cup chopped honey roasted pecans 143 grams, toasted
Instructions
Prepare the Pie Crust
- Preheat your oven according to the instructions on your refrigerated pie crust package. Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges as desired. Blind-bake the crust according to the package directions until golden brown. Set aside to cool.
Make the Fudge Brownie Filling
- In a medium saucepan over low heat, combine 1 cup of semisweet chocolate chips and 4 tablespoons of unsalted butter. Stir until melted and smooth. Remove from heat and allow it to cool slightly.
- In a large mixing bowl, whisk together the melted chocolate mixture, ½ cup of vegetable oil, ¾ cup of dark brown sugar, 2 large eggs, 1 tablespoon of pure vanilla extract, and 1 teaspoon of kosher salt until well combined.
- Sift in the 2 tablespoons of unsweetened cocoa powder and ¼ cup of all-purpose flour. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the 1 cup of chopped honey-roasted pecans, making sure they are evenly distributed throughout the batter.
Bake and Serve
- Pour the brownie batter into the cooled pie crust, spreading it evenly. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the pie to cool completely in the pie dish on a wire rack. Once cooled, slice and serve as is, or with a scoop of vanilla ice cream for an extra treat!
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
- 9-inch Pie Dish
- Oven mitts
- Medium Saucepan
- Wire Rack
Notes
- Allow the melted chocolate and butter to cool slightly before mixing with eggs to avoid scrambling.
- Make sure the pie crust is completely cooled before adding the brownie batter to prevent a soggy bottom.
- Toast the honey-roasted pecans to enhance their flavor and add perfect crunch.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the pie for up to 3 months; thaw overnight in the refrigerator before serving.