Description
Chocolate lovers rejoice with this indulgent gooey brownie pie that marries rich cocoa depths with a flaky, buttery crust. Warm slices topped with vanilla ice cream create a delectable dessert experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 cup unsalted butter
- 1/2 cup chocolate chips
Wet Ingredients:
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 1/4 cup heavy cream
Binding/Texture Ingredients:
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9-inch pie dish with butter, ensuring complete coverage to prevent sticking.
- Sift together flour, cocoa powder, baking powder, cornstarch, and salt in a large mixing bowl, creating a smooth, lump-free dry mixture.
- In a separate bowl, cream together granulated and brown sugars with softened butter until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time into the sugar-butter mixture, blending thoroughly after each addition to maintain a consistent texture.
- Gently fold in vegetable oil, vanilla extract, and heavy cream, stirring until the wet ingredients are completely integrated.
- Gradually combine the dry ingredients with the wet mixture, stirring carefully to avoid overmixing and maintain a smooth, rich batter.
- Fold chocolate chips into the batter, distributing them evenly throughout the mixture for consistent chocolate flavor in each bite.
- Pour the batter into the prepared pie dish, spreading it evenly and smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from the oven and allow the brownie pie to cool in the dish for 15-20 minutes, which helps it set and enhances the gooey texture.
- Slice and serve warm, optionally garnishing with a dusting of powdered sugar or a scoop of vanilla ice cream.
Notes
- Ensure butter is at room temperature for easier creaming and smoother incorporation with sugars, preventing lumpy texture.
- Avoid overmixing the batter to maintain a tender, fudgy brownie pie consistency; mix just until ingredients are combined.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, keeping the same measurement.
- Create a decadent dairy-free option by replacing butter with coconut oil and heavy cream with coconut cream, maintaining rich flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg