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This fudgy espresso brownie pie is the ultimate treat - it has a buttery, flaky pie crust and a decadent, fudgy espresso brownie filling. The brownie filling has a crackly top, paired with the flaky pie crust, makes the texture of this pie *mwah* chef's kiss.
Why you will love this fudgy espresso brownie pie
- The brownie filling. This brownie filling is absolutely incredible. It is super fudgy and decadent, and the crackly top makes a texture explosion in your mouth.
- The flaky pie dough. My favorite part of the pie! A flaky and buttery pie crust is key to the perfect pie. I use my best pie crust recipe for this.
- It's easy to make. This recipe looks super impressive but it is so easy to make! A lot of people are intimidated by homemade pie dough but I promise my pie dough recipe is very easy and straightforward.
- Best ever pie crust: ingredients for my best ever pie crust include all purpose flour, sugar, salt, unsalted butter, vegetable shortening, and ice water.
- Semi-sweet chocolate: using good quality, semi-sweet chocolate is key for a rich chocolate flavor. I like to use Ghirardelli's semi-sweet chocolate bar.
- Unsalted butter: unsalted butter is the butter of choice so we can control exactly how much salt goes into this recipe.
- Eggs: eggs are needed to set the filling. It also gives the filling a rich, luscious texture.
- Brown sugar: brown sugar is used to sweeten up the filling. It is whipped with the eggs and that is what gives us the crackly top.
- Espresso flavoring: this is optional, but totally recommended. Not only does the espresso flavoring deepen the chocolate flavor, but it also just adds the most amazing coffee flavor to the pie.
- All purpose flour: all purpose flour is the flour of choice - it gives the best texture to the filling.
- Unsweetened cocoa powder: we use regular unsweetened cocoa powder in this recipe to enhance the chocolate flavor in the filling.
- Make the pie crust. Make the pie crust according to my best ever pie crust instructions.
- Pre-bake the pie crust. Pre-bake the pie crust with pie weights for 12-15 minutes.
- Make the filling. Melt the butter and chocolate together and mix until combined and smooth. Beat together the eggs and brown sugar until frothy. Add the melted butter/chocolate mixture and beat until combined. Add the espresso flavoring (if using) and mix. Fold in the flour, cocoa powder, and salt until combined.
- Bake. Pour the filling into the pre-baked crust and bake for another 35-40 minutes.
- Let the pie set. Leave the pie at room temperature to cool for one hour, then in the fridge to cool completely.
- Enjoy! Store in an airtight container in the fridge.
Fudgy espresso brownie pie baking tips
Make sure the pie crust fats are cold.
It is important that the butter and shortening are both ice cold when added to the pie dough. The key to a flaky dough is the pockets of butter and shortening, so it is imperative that they do not melt.
Pre bake the pie crust.
This step is imperative otherwise you will have a soggy, underbaked pie dough.
Use good quality chocolate.
Not all chocolate is created equal! Make sure to use good quality, semi-sweet chocolate to ensure a rich chocolate flavor and a smooth filling.
Make sure your eggs and sugar are fully whipped.
The eggs and brown sugar should be whipped together on medium-high speed for at least 3 minutes until it is frothy and foamy. This will ensure that crackly top. The sugar needs to be completely absorbed into the eggs. If you were to take some filling in between your thumb and pointer finger, you shouldn't be able to feel the sugar granules.
Don't over bake.
This pie is very easy to over bake. You want to pull the pie from the oven when the pie dough is golden brown, and the brownie filling is puffed up in the center and slightly cracked.
What type of pan should I use?
I baked this pie in both a glass pie dish and a ceramic pie dish. They both take about 35-40 minutes to bake. The only difference I can see is the appearance. If you bake this in a glass pan, the tops of the brownies will form more of a "skin" (picture below on the left). If you bake this in a ceramic pan, the tops of the brownies will be more like a crackly, meringue top (picture below on the right). So, just go with whatever type of pan you have, or whatever you like the look of best! They both taste delicious.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Red Velvet Whoopie Pies
- The Best Pumpkin Chocolate Chip Cookies
- Pumpkin Bread With Cream Cheese Frosting
- Classic Key Lime Pie With Meringue
Fudgy Espresso Brownie Pie
- Homemade pie crust
- 1 4 oz semi-sweet chocolate bar chopped, this is one Ghirardelli chocolate bar!
- ½ cup (113 grams) unsalted butter melted
- 4 eggs room temperature
- 1 cup (200 grams) brown sugar
- 1 tablespoon espresso flavoring optional
- ⅓ cup (42 grams) all purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ½ teaspoon salt
- Prepare the pie crust through step 8 of the linked pie crust recipe.
- Once the pie dough is crimped, put it in the freezer while you preheat your oven to 350F.
- Once the oven is preheated, remove your pie dish from the fridge and place a piece of parchment paper/wax paper on top of the dough followed by pie weights (or rice/dried beans). The pie weights allow you to pre-bake your crust without the center puffing up. Pre-bake the crust for 12-15 minutes until it just starts to golden.
- Remove the pie dish from the oven and carefully remove the paper/pie weights.
- Prick holes with a fork all along the bottom of the pie dough.
- While the pie is pre-baking, make the filling. In a microwave safe bowl, melt together the chopped chocolate and butter in 30 second increments, stirring in between each increment, until completely melted and smooth. Set aside.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if using a handheld mixer, beat the eggs and brown sugar together on medium-high speed for about 3 minutes until fluffy. It is important that the mixture is fluffy/frothy - that is what makes the crackly top.
- Add the chocolate/butter mixture to the whipped sugar and eggs and mix on medium speed until combined. Add the espresso flavor (if using) and mix until incorporated.
- Using a spatula, fold the flour, cocoa powder, and salt into the batter.
- Pour the batter into the pre-baked crust and bake for an additional 35-40 minutes until the pie crust is golden brown and brownie is puffed up and set. The top of the brownie will crack.
- Remove from the oven and let it cool at room temperature for one hour, then in the fridge to cool completely.
- Slice and enjoy! Store in an airtight container in the fridge.
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!