Brownie Pie

• 1 premade refrigerated pie crust
• 1 cup unsalted butter (227g)
• 1 cup Dutch process cocoa powder (90g)
• 4 oz chocolate, chopped (114g)
• 1 1/2 cups granulated sugar (300g)
• 1/2 cup brown sugar (100g)
• 4 eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup all-purpose flour (120g)
• 1/4 cup chocolate chips (40g)

Blind Bake the Pie Crust

1. Prepare the crust: Line a 9-inch pie pan with the premade pie crust. Press the dough gently into the bottom and sides of the pan, then crimp the edges.
2. Dock and weigh: Use a fork to poke holes across the bottom to prevent air bubbles (that is called docking). Place a round piece of parchment paper over the crust and fill it with pie weights or dry beans. Pie weights are optional, but help prevent the crust from puffing.
3. Blind bake: Bake according to the pie crust package instructions. Remove the pan from the oven, take out the weights when it is safe to handle, and let the crust cool. Adjust oven temperature to 350°F for the next step.

Make the Brownie Filling

4. Melt the chocolate mixture: In a microwave-safe bowl, melt the butter in intervals until fully melted. Add the chopped chocolate and sift in the cocoa powder. Stir until smooth and glossy. Set aside to cool slightly.
5. Whip the eggs and sugar: In a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, vanilla, and salt. Whip on medium speed (speed 6 on a KitchenAid) for 6 minutes, until the mixture is pale and fluffy.
6. Combine mixtures: Gently mix the cooled chocolate mixture into the whipped eggs until fully incorporated.
7. Mix in the flour: Add the flour and mix. Do not overmix. (See notes below for tips.)
8. Add chocolate chips: Stir in the chocolate chips by hand, reserving a few to sprinkle on top.

Bake

9. Assemble and bake: Pour the brownie batter into the cooled pie crust. Use a knife or spatula to spread it evenly. Sprinkle the reserved chocolate chips over the top.
10. Bake: Bake at 350°F for 40–45 minutes, or until the center is just set and no longer looks wet. The middle can jiggle just slightly, but not be liquid. Be careful not to overbake. This pie is meant to be fudgy!
    • Tip: Check the crust at the 30-minute mark. If the edges are golden brown, cover them loosely with foil to prevent over-browning.

Cool and Store

11. Cool: Let the pie cool at room temperature. Once cooled, cover the top with a piece of parchment paper to prevent sticking, then wrap with plastic wrap. Store in the refrigerator.
12. To serve: Bring to room temperature or warm individual slices in the microwave for a few seconds for extra gooeyness.

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Note: This recipe was made using a deep 9-inch pie pan, which holds a thicker layer of batter and requires the full baking time. If you use a shallower pie pan, consider halving the recipe and reducing the baking time accordingly - start checking for doneness around 25–30 minutes to avoid overbaking.