When brownies and pie collide! This easy fudge brownie pie recipe combines a rich chocolate brownie filling with homemade buttery flaky pie crust. To avoid a raw and doughy crust, blind bake it before pouring in the easy from-scratch brownie filling. A small slice is wonderfully decadent and don’t forget a glass of cold milk or mint chocolate chip ice cream!
I know you’re craving chocolate right now (just an inkling!), so let’s bake an indulgent & rich brownie pie. Served warm with heavy whipping cream in each bite, it will make any chocolate dessert seem vanilla fudge drumstick.
Tell Me About This Brownie Pie
- Texture: If you avoid over-baking, each bite will be fudge-like, soft and chewy on a bed of crisp flaky pie crust. Top with cold and creamy ice cream. What a dessert! If you’ve ever tried my chocolate ben jerry brownie , the textures are slightly different. Today’s pie tastes like a soft, moist, and chewy brownie. The chess pie has a slightly thinned filling with a crinkly meringue-like top.
- Flavor: Chocolate.The end.
- Baking: Blind baking the crust is imperative before you bake the whole pie. This, of course, takes a little extra time, but you’ll be rewarded with a crisp (not soggy!) crust. Luckily the brownie filling is a breeze with 1 bowl and a whisk!
Fudge Brownie Pie recipe
Delicious fudgy brownie bottom topped with marshmallow and a tasty chocolate fudge icing dessert. Gorgeous!
Ingredients:
3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
1/2 cup butter, melted OR margarine
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
1/4 cup butter, melted
1/4 cup cocoa powder, sifted
1/4 cup evaporated milk
1 cup powdered sugar, sifted
Directions:
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.
Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts.
Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows.
Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.