A delicious combination of classic pie crust and rich, fudgy brownies is this Deep Dish Chocolate Brownie Pie. With a rich chocolate ganache topping that elevates it to new heights, it's the ideal dessert for chocolate lovers.
Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts or pecans optional. 1 cup heavy cream. 1 cup semisweet chocolate chips for ganache. 1 tablespoon butter for ganache. 1/4 cup powdered sugar for ganache. Whipped cream and chocolate shavings for garnish optional.
Instructions: Grease a 9-inch deep-dish pie pan and preheat the oven to 350F 175C. Mix the flour, baking powder, cocoa powder, and salt in a bowl. Melt the butter and then thoroughly mix in the powdered sugar in a separate bowl. Stir until smooth after adding the eggs and vanilla extract to the butter mixture. Till the dry ingredients are completely combined, fold them gradually into the wet mixture. Add the nuts if using and one cup of semisweet chocolate chips and stir. Spoon the brownie mixture evenly into the pie pan that has been greased. For about 25 to 30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs, bake in the preheated oven. Make the ganache while the brownie pie is baking. The heavy cream should be heated in a saucepan until it begins to simmer, then it should be turned off. Add one tablespoon of butter and one cup of semisweet chocolate chips, stirring until smooth and glossy. Mix in powdered sugar until thoroughly blended. Allow the brownie pie to cool slightly before covering the top with the chocolate ganache. Distribute it equally. Before serving, allow the pie to cool completely. If desired, garnish with chocolate shavings and whipped cream. Enjoy your decadent Deep Dish Chocolate Brownie Pie after slicing and serving!
Prep Time: 20 minutes
Cook Time: 30 minutes
Andrea Beckett
