• Ingredients
  • Pie Crust:
  • butter, diced and chilled 1/2 cup
  • flour 1 1/4 cup
  • salt 1/4 tsp.
  • ice water 2-4 Tbsp.
  • Brownie Filling:
  • unsweetened baking chocolate 2-oz.
  • semisweet baking chocolate 2-oz.
  • butter 3/4 cup
  • sugar 1 3/4 cup
  • eggs 3
  • vanilla 1 Tbsp.
  • salt 1/2 tsp.
  • cocoa powder 2 Tbsp.
  • flour 1 cup
  • Garnish:
  • Vanilla ice cream
  • Whipped cream
  • Pirouline dark chocolate or hazelnut cookies
mm Jane Winspear Published 33 recipes

  • Information
  • Duration 50 minutes to 1 hour
  • Intended for 3-5
  • Difficulty level Easy
  • Prepares in 4 steps
  • Ingredients 16

Steps to Complete

Step 1

Prepare Pie Crust: Combine flour and salt in a medium-sized bowl. Add cold butter cubes and press into flour using fingers or two forks. This can be a tedious step, but using your hands and taking it slow will help you get the right texture resulting in a perfectly flaky crust. Once the butter and flour has reached a coarse, sandy texture add the cold water, a tablespoon at a time. Stir the ingredients until the dough comes together, forming a ball, kneading a bit if necessary.

Step 2

On a floured surface, roll the pie dough to 1/4 inch thickness, flipping and rotating as you go. Place flattened dough into pie pan and press to fit. Trim and crimp the edges to finish. Prick dough all over with tines of a fork. Place in fridge while prepping the brownie filling.

Step 3

Prepare Brownie Filling: Preheat oven to 350-degrees F. In a medium-sized saucepan, melt baking chocolates and butter together. Stir in sugar. Stir in eggs, one at a time. Add vanilla, salt, and cocoa powder. Stir in flour, just until incorporated.

Step 4

50 minutes.
Pour filling into chilled pie crust. Place pie pan on cookie sheet and cover with foil. Bake for 25 minutes. Remove foil and bake an additional 20-25 minutes. Cool and serve with vanilla ice cream and Pirouline Dark Chocolate or Hazelnut cookies.

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