How To make Triple Chocolate Brownie Pie

Brownie Pie

Hello friends, today we are making this absolutely scrumptious Brownie Pie. This Brownie Pie is the ultimate comfort dessert. I love to serve it à la mode, a scoop of ice cream on top is the perfect way to enjoy a rich slice.
Full recipe:

Ingredients
1/3 cup unsalted butter (76 grams)
2 cups semi-sweet or dark chocolate chips or chopped chocolate (340 grams)
1 14 oz. can Eagle Brand® Sweetened Condensed Milk (396 grams)
1/2 cup brown sugar (100 grams)
2 large eggs
1 large egg yolk
2 tsp vanilla extract
1/3 cup all-purpose flour (42 grams)
1/4 cup cocoa powder (29 grams)
1/4 tsp salt
1/2 cup semi-sweet or dark chocolate chips (75 grams)
1 pie crust

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A Brownie in a Pie?! (Chocolate Chess Pie)

My Chocolate Chess Pie recipe makes an incredibly rich and decadent dessert. Featuring fudgy chocolate filling and a perfectly crisp crust, this is a chocolate pie like you've never had before.

Recipe:

Ingredients
1 unbaked pie dough (click the link to make my homemade pie crust or you may use a store-bought crust)
⅓ cup unsalted butter, cut into about 6 pieces (75g)
4 oz semisweet or dark (60%) chocolate bar, chopped into small pieces (113g)
¼ cup heavy cream or heavy whipping cream (60ml)
2 large eggs + 2 large egg yolks, room temperature preferred
1 ¼ cups granulated sugar (250g)
1 ½ teaspoons vanilla extract
¼ cup cocoa powder (25g) (You may use either Natural or Dutch Process cocoa powder)
¼ teaspoon salt

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9” pie plate
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Instructions
00:00 Introduction
00:30 Preheat oven to 375F (190C). If using my homemade pie dough recipe, follow instructions through step 4.
00:51 Roll out chilled pie dough and place in a 9” pie plate. Flute the edges and then cover with a piece of parchment paper. Fill with an even layer of pie weights.
01:51 Transfer pie dough to oven and bake for 15 minutes. Once pie dough is finished baking, remove from the oven and carefully remove parchment and pie weights but do not turn off the oven.
Reduce oven temperature to 350F (175C).
01:56 While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.
03:00 In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your chocolate chess pie develop that crackly top!).
04:02 Sift cocoa powder over the cream mixture and add salt. Whisk until combined.
04:41 Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.
05:01 Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself!
05:45 Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked and if you use an instant-read thermometer the temperature should register around 180F (82C).
05:51 Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!). If desired, serve topped with homemade whipped cream!

Notes
Storing
Store at room temperature for up to 3 days. I don’t care for the pie when it’s cold, but it may be refrigerated for up to 5 days.

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Triple Chocolate Brownie Bread Recipe

All the best chocolatey and delicious flavors of a brownie in bread form. What could be better?

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Brownie Pie

A lovely rich brownie base covered with a silky smooth chocolate pudding/custard and topped with marshmallow, chocolate chips and caramel sauce. A deliciously rich dessert.

Recipe:

All the recipes on my blog:

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Fudge Brownie Pie Recipe

Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stays soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!

FULL RECIPE:
PIN FOR LATER:

INGREDIENTS:
1 9-inch single pie crust, blind-baked per package directions
1 cup 6 ounces semisweet chocolate chips, Ghirardelli work well
4 tablespoon unsalted butter
¼ cup vegetable oil
2 tablespoons unsweetened cocoa powder
¾ cup dark brown sugar packed
2 large eggs
1 tablespoon vanilla extract
¾ teaspoon table salt
¼ cup all-purpose flour
1¼ cups Honey Roasted Pecans or toasted chopped pecans

INSTRUCTIONS:
Heat oven to 350°F and have a single pie crust, blind-baked and cooled completely.

Melt 2/3 cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, about 90 seconds or until the chocolate is almost melted.
Add the oil and cocoa and whisk until smooth.
In a separate bowl, whisk together sugar, eggs, vanilla and salt until creamy and smooth.
Add the chocolate mixture and whisk until incorporated.
Add the flour and the remaining 1/3 cup of chocolate chips. Stir just until no dry flour remains.
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.
Bake at 325°F, 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Enjoy!