Prep Time::30 mins
Freeze Time::30 mins
Chill Time:: 1 hr
Bake Time::45 mins
Total Time:: 2 hrs 15 mins
Servings::6
Yield::1 brownie pie
Ingredients
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Crust:
1 ¼ cups all-purpose flour, plus more for rolling
1 tablespoon granulated sugar
½ teaspoon kosher salt
½ cup cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water, or more as needed
Filling:
10 tablespoons unsalted butter, melted and cooled
¾ cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
½ cup all-purpose flour
2 teaspoons instant espresso granules
½ teaspoon kosher salt
½ cup chopped walnuts or hazelnuts
½ cup semisweet chocolate chips, divided
Directions
Gather the ingredients.
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For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
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Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk. Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
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Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
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Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans. Bake in the preheated oven until crust is starting to set, about 15 minutes.
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Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
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Transfer to a wire rack; let cool to room temperature, about 20 minutes.
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Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
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Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.
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