I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Blast From The Past: Iron Skillet Brownie Pie Recipe
Iron Skillet Brownie Pie Recipe - Paula makes a homemade brownie recipe in a cast iron skillet, topped with a delicious marshmallow cream frosting.
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Best Brownie Pie Ever! 12 Channel Valentine Dessert Collab w/ The Baking Diva| Scratch & Box Version
#valentinesdaydessertcollab2020
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Today I am participating in a 12 Channel Valentines Day Dessert Collaboration hosted by my good friend Dolores from her channel called The Baking Diva ! Be sure to go on over and show some love ❤️ to Dolores and all the other participants in this collaboration! The links to all there channels are listed down below! Enjoy this recipe which is so yummy good and have a beautiful and blessed Valentines Day with all the ones you Love.
Ingredients:
1 9 inch deep dish frozen pie crust
2 ounces of unsweetened baking chocolate
2 ounces semi sweet baking chocolate
3/4 cup salted butter
1 1/2 cups sugar
3 eggs room temperature
1 tablespoon of vanilla extract
1/2 teaspoon of salt
2 tablespoons of unsweetened cocoa powder (I use Hersheys dark chocolate cocoa powder)
1 cup of all purpose flour
Instructions:
Preheat oven to 350°F
Place baking chocolate and butter in a medium size microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about two minutes depending on your microwave).
Stir sugar into chocolate mixture, then stir in eggs until well mixed, add the vanilla, cocoa, and salt and stir until smooth, then carefully stir into flour.
Pour batter into the piecrust. Place pie onto a cookie sheet. Bake for 38 to 48 minutes, until the top is cracked. The pie I made in the video cooked for 40 minutes and the center is very fudge. The center won’t turn into a crumbly cake like brownie because of the piecrust. It will stay pretty fudgy but, if you like it more done, cook it longer and cover with foil.
Cool the pie completely before slicing and serve with whipped cream or ice cream.
*Note: For box brownie pie follow directions on the back of the box and pour into a crust. Cook for 38 to 48 minutes. You could also add 1/2 cup nuts or chocolate chips to the recipe.
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BROWNIE PIE RECIPE | CHOCOLATE BROWNIE PIE WITH COCOA FROM SCRATCH | PIE BROWNIE RECIPE
Dark Chocolate Brownie Pie is a quick and easy dessert recipe that can be made in no time. This makes for an excellent chocolate dessert for Thanksgiving or Christmas.
Course: Dessert
Cuisine: American
Prep Time: 30m
Cook Time: 50m
Total Time: 140m
Allow the Pie crust to rest: 60m
Servings: 1 9-inch Pie
Author: Anjali
INGREDIENTS:
Pie Crust
- 1 Unbaked Flaky Unbaked Pie Crust See recipe link in Notes
Dark Chocolate Brownie
- ¾ Cup Unsalted Butter 170g
- 2 4-ounce Dark Chocolate Bars 226g (coarsely chopped)
- 2 Large Eggs at room temperature
- 1½ Cup Granulated Sugar 300g
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup All-Purpose Flour 125g
- ½ Cup Unsweetened Cocoa Powder 50g
- ½ Teaspoon Salt ONLY IF USING UNSALTED BUTTER
Make Pie Crust
1) Preheat Oven: Preheat oven to 350F and grease a 9-inch pie dish with oil or non-stick cooking spray. Prepare Pie Crust: Roll Pie crust on the greased 9-inch pie dish. Crimp the edges with fingers. Prebake Pie Crust at 180C or 350F for 10-minutes. Cool Pie Crust: Once baked, allow it to cool down completely at room temperature.
Make Brownie Batter
1) Melt Butter and Dark Chocolate: In a saucepan over medium-high heat, add dark chocolate and butter. Allow it to melt completely. Stir often and make sure it is silky smooth. Take it off the heat, and allow it to cool down completely.
2) Add Egg, Sugar, and Vanilla: Add Eggs, Granulated Sugar, and Vanilla Extract. Whisk well using a wired whisk until everything combines. Use a spoon or spatula. There is no need to use a stand mixer or handheld mixer.
3) Sieve Flour, Cocoa Powder, and Salt: Into this sieve Flour, Cocoa Powder, and Salt. Sieving the dry ingredients is important to prevent lump formation. Whisk well with a spatula and mix it completely until there are no visible traces of flour.Add Pecan Nuts: Now fold in chopped Pecan Nuts into the brownie batter.
4) Pour Brownie Batter and Bake: Finally, Pour Brownie Batter into Pie crust. Smooth the top of the brownie with a spatula. Allow this to bake in a preheated oven at 350F for 30-35 minutes. Cool it down completely and then serve.
Here is how to Make Pie Crust at home:
Allow the Pie Crust to cool down completely before using it further. After melting chocolate and butter make sure it cools down completely before adding eggs.
calories 125KCAL
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Fudge Brownie Pie Recipe
Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stays soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
1 9-inch single pie crust, blind-baked per package directions
1 cup 6 ounces semisweet chocolate chips, Ghirardelli work well
4 tablespoon unsalted butter
¼ cup vegetable oil
2 tablespoons unsweetened cocoa powder
¾ cup dark brown sugar packed
2 large eggs
1 tablespoon vanilla extract
¾ teaspoon table salt
¼ cup all-purpose flour
1¼ cups Honey Roasted Pecans or toasted chopped pecans
INSTRUCTIONS:
Heat oven to 350°F and have a single pie crust, blind-baked and cooled completely.
Melt 2/3 cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, about 90 seconds or until the chocolate is almost melted.
Add the oil and cocoa and whisk until smooth.
In a separate bowl, whisk together sugar, eggs, vanilla and salt until creamy and smooth.
Add the chocolate mixture and whisk until incorporated.
Add the flour and the remaining 1/3 cup of chocolate chips. Stir just until no dry flour remains.
Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.
Bake at 325°F, 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Enjoy!
Triple Chocolate Brownies