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Fudgy Espresso Brownie Pie

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.
5 from 1 vote
Prep Time 10 minutes
Pie Dough 2 hours
Total Time 2 hours 10 minutes
Servings 1 9 inch pie

Ingredients
 

  • 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
  • cup (42 grams) all purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • ½ teaspoon salt

Instructions

Pie Crust

  • 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.

Brownie Filling

  • 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?Let us know how it was!