Are you ready to indulge in a dessert that feels like a warm hug from the inside? If yes, then our Gooey Brownie Pie is your next baking adventure. This dessert isn’t just a treat; it’s an experience, merging the worlds of brownies and pies into a decadent masterpiece. Imagine the ultimate chocolate experience – perfectly crackly on top with a rich, fudgy center that melts in your mouth, making it a dream come true for every chocolate enthusiast. Here’s how to bring this chocolatey delight into your kitchen and straight into your heart.
Ingredients
- Butter: 6 tbsp
- Semi-Sweet Chocolate Chips: 3 cups, divided
- Eggs: 3
- Sugar: 1 cup
- Vanilla Extract: 1 tsp
- Flour: 1/2 cup
- Baking Powder: 1/4 tsp
- Salt: 1/4 tsp
Directions
- Prep Time: Preheat your oven to 350°F (175°C) and generously grease a pie plate or a 9-inch springform pan.
- Chocolate Magic: In a heat-safe bowl, combine the butter and 2 cups of chocolate chips. Melt in the microwave or over a simmering pot of water, stirring occasionally. Allow to cool slightly.
- Mixing Up Fluffiness: In a separate bowl, beat eggs, sugar, and vanilla extract with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
- Combining Forces: Gently fold the cooled chocolate mixture into the fluffy egg mix.
- The Final Stir: Add flour, baking powder, and salt, folding gently until just combined. Stir in the remaining 1 cup of chocolate chips.
- Bake to Perfection: Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out with moist crumbs. Let cool completely in the pan on a wire rack.
FAQs
Q1: Can I use dark chocolate chips instead of semi-sweet?
A1: Absolutely! Dark chocolate will give a richer, less sweet flavor.
Q2: How do I know when the brownie pie is done?
A2: The pie should still wobble slightly in the middle; a toothpick should come out with moist crumbs.
Q3: Can this recipe be made gluten-free?
A3: Yes, substitute the all-purpose flour with your favorite gluten-free flour blend.
Q4: How should I store the leftover brownie pie?
A4: Wrap it tightly with plastic wrap or in an airtight container at room temperature for up to 4 days.
Q5: Can I add nuts to this recipe?
A5: Definitely! Walnuts or pecans make a great addition. Stir in about 1/2 cup with the final chocolate chips.
Q6: What’s the best way to serve this pie?
A6: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Q7: Can I freeze the brownie pie?
A7: Yes, it freezes well. Cool completely, then wrap in foil and freeze for up to 3 months.
Q8: Is there a way to make this brownie pie less sweet?
A8: Reduce the sugar to 3/4 cup and use bittersweet chocolate chips instead of semi-sweet.
Q9: Can I make the brownie pie vegan?
A9: Use vegan butter, plant-based chocolate chips, and substitute eggs with flax eggs (1 tbsp flaxseed meal with 2.5 tbsp water per egg).
Q10: Can I use a different type of extract instead of vanilla?
A10: Yes, almond extract can add a nice twist to the flavor profile. Use half the amount as it’s stronger than vanilla.
Chef’s Advice
For the perfect texture, make sure not to overmix the batter once the flour is added. Overmixing can lead to a cakey texture rather than the dense, fudgy consistency we’re aiming for with this pie. Also, ensure your ingredients, especially the eggs, are at room temperature to blend smoothly and create an even texture in your brownie pie.
Enjoy the bake and indulge in every chocolate-filled slice! 🍰