Noy only loves the icing of the chocolate cake. If you ask her, the icing is the most delicious part in the cake. When I made her a chocolate cake for the birthday; I made a particularly thick chocolate topping. I just knew that was the part she was most looking forward to.
A few days ago, we met for a morning of sweet baking. I wanted us to make something super chocolatey and with a moister texture than just a regular chocolate cake. That’s how this next pie was thought of: chocolate brownie pie. it is made of a chocolatey crust filled with rich chocolate brownie filling, all topped with shiny chocolate ganache.
Brownie lovers will fall in love with this chocolate brownie pie, and instead of making “just” brownies – it’s a great upgrade that makes it a bit more festive. The filling is rich and melt in your mouth, the chocolate crust adds a bit of crispness and the coating makes this pie particularly beautiful thanks to the sheen.
Chocolate Brownie Pie
For the chocolate crust:
- 140 grams of all-purpose flour
- 35 grams of cocoa powder
- 100 grams of cold butter cut into cubes
- 40 grams of powdered sugar
- Pinch of salt
- 1 large egg yolk
- 1-2 tablespoons cold milk not required, only if needed
For the brownie filling:
- 200 grams of dark chocolate
- 150 grams of butter
- 3 large eggs
- 150 grams of sugar
- ¼ teaspoon salt
- 75 grams of all-purpose flour
For the chocolate coating:
- 100 grams of dark chocolate
- 125 ml. whipping cream
- Cocoa nibs
In a food processor with a steel blade pour flour, cocoa powder, butter, sugar and salt powder and process into a crumb mixture.
Add yolk and blend only until large chunks of dough are obtained. If the dough does not combine - gradually add some milk.
Transfer the dough to a lightly floured work surface and join together by hands. Flatten it to form a disc-shape, wrap in plastic wrap and refrigerate for about an hour.
On a well-floured surface, roll the dough into a 3-4 mm thick circle and line the pan to form a crust.
Pierce the crust with a fork and chill in the freezer for about an hour.
Preheat oven to 170 Celsius degrees.
Place a sheet of heat-resistant plastic wrap or baking paper on top of the frozen crust and fill it with dry beans or special weights for baking. Bake this way for 15 minutes.
Then remove the nylon and the legumes and continue to bake for another 5-10 minutes until the ease sets.
Cool completely at room temperature.
Chop the chocolate and place in a bowl. Add butter and melt together in the microwave or over double steam pot until everything is melted and smooth.
Add sugar and salt and mix.
Gradually add the eggs and whisk until a uniform mixture is obtained.
Add flour and whisk until incorporated.
Pour the mixture onto the crust and straighten.
Bake for 15-20 minutes or until the brownie layer is firm on the edges but still slightly soft in the center.
Chop the chocolate and place in a bowl. Add cream and melt together in the microwave or over double steam pot.
Mix until completely dissolved and smooth.
Pour the ganache at the top of the pie and straighten.
Garnish with cocoa nibs.
- The pie is at its best when it's at room temperature.
- The pie is kept in the refrigerator for up to 6 days.
- You can freeze the pie (preferably without the chocolate coating) for up to a month in a sealed container.
- Instead of cocoa nibs you can decorate with any other thing you like (chopped nuts, chocolate chips etc.).