The delightful paradox of a Brownie Pie: a dessert that brazenly straddles the line between pie and brownie, joyfully embracing the best of both worlds. This recipe is a testament to simplicity meeting indulgence, creating a dessert that whispers sweet nothings of comfort with every rich, chocolaty bite. Whether it’s a chilly evening or a festive gathering, this Brownie Pie promises to warm the spirits and charm the taste buds.
The journey of this beloved recipe began on a blustery winter night, during a potluck dinner with friends. Each guest was tasked with bringing a dish that represented a cozy comfort food. Inspired by a fond memory of my grandmother’s dense, fudgy brownies and the flaky, buttery pies of my youth, I decided to blend these two into one spectacular dessert. The result? A pie that quickly became the star of the evening, prompting requests for the recipe before the night was over.
Ingredients:
- 1 pre-made pie crust
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Vanilla ice cream (for serving)
- Chocolate sauce (for drizzling)
Directions:
- Preheat your oven to 350°F (175°C). This temperature is perfect for gently baking the pie while ensuring the filling sets beautifully without burning.
- Melt the chocolate and butter: In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second bursts, stirring in between, until completely melted and smooth. This blend forms the decadent base of our pie.
- Mix in the sugar: Stir the granulated sugar into the melted chocolate mixture until well incorporated. The sugar not only sweetens the mix but also helps in achieving that classic, slightly crackly brownie top.
- Add the flour and salt: Gradually blend in the flour and salt, mixing just until combined. It’s important not to overmix at this stage to keep the filling soft and fudgy.
- Incorporate the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. The eggs are crucial for binding the filling, giving it a rich, creamy texture.
- Pour into the crust: Transfer your brownie batter into the pre-made pie crust. Spread evenly, allowing the batter to settle into all the nooks of the crust.
- Bake: Slide into the preheated oven and bake for 25-30 minutes, or until the center is just set but still soft. This timing is key – overbake, and you lose the gooey heart; underbake, and it might be too runny.
- Cool and serve: Let the pie cool slightly on a wire rack before slicing. Serve each delicious piece with a scoop of vanilla ice cream and a drizzle of chocolate sauce, enhancing the pie’s inherent richness.
Serving Suggestions:
This Brownie Pie is best enjoyed warm, with its luxurious texture highlighted by cold, creamy vanilla ice cream and rich chocolate sauce. For an added touch, sprinkle some chopped nuts or a pinch of sea salt over the ice cream for a contrast in flavors and textures.
Tips and Variations:
- Coffee Lovers: Add a teaspoon of espresso powder to the chocolate mixture to deepen the chocolate flavor with a hint of coffee.
- Nutty Crunch: Stir a handful of chopped walnuts or pecans into the brownie batter for a pleasant crunch.
- Minty Twist: Swap the vanilla extract for peppermint extract for a refreshing mint chocolate version.
FAQs:
How do you know when gooey brownies are done?
Gooey brownies are done when the edges start to pull away from the sides of the pan and the center has set but is still slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
Why is my brownie too gooey?
If your brownie is too gooey, it may be underbaked. Increasing the baking time slightly or checking that your oven is at the correct temperature can help. Additionally, make sure to measure your ingredients accurately as too much butter or too few dry ingredients can also affect the texture.
What is a good brownie consistency?
A good brownie consistency is slightly fudgy but not undercooked. It should be moist and chewy with a slightly crisp top. The consistency can vary depending on personal preference, ranging from cakey to very fudgy.
What was the first brownie called?
The first brownie, dating back to the late 19th century, was called a “Bangor Brownie.” It originated in Bangor, Maine, and was denser and less sweet than the brownies we know today.
This Brownie Pie not only serves as a delightful dessert but also as a cherished memory of shared laughter and warmth. It’s a testament to how classic flavors can be reinvented into something spectacularly new and heartwarmingly familiar. Enjoy the process of making it as much as you relish each decadent bite!
Gooey Brownie Pie
Ingredients
- 1 pre-made pie crust
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- Vanilla ice cream for serving
- Chocolate sauce for drizzling
Instructions
- Preheat your oven to 350°F (175°C).
- In a microwave-safe bowl, melt chocolate chips and butter together. Stir until smooth.
- Mix in sugar, then gradually blend in the flour and salt.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Pour the brownie batter into the pie crust.
- Bake for 25-30 minutes, or until the center is just set but still soft.
- Let cool slightly before serving with vanilla ice cream and drizzled with chocolate sauce.
looks awesome
looks good