Description
This easy maple brownie pie combines the rich, fudgy texture of brownies with the rustic charm of a buttery pie crust. Infused with high-quality dark chocolate and maple sugar, it offers a perfect balance of sweetness and depth, enhanced by a hint of espresso. It’s a simple yet decadent dessert that’s perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 store bought refrigerated pie crust dough
Brownie Filling
- 12 tbsp (170g) unsalted butter
- 4 oz. (113g) 70% or higher chocolate, roughly chopped
- 1 ¼ c (250g) maple sugar (substitute granulated sugar if needed)
- 1 tbsp espresso powder
- ½ tsp salt
- 2 large eggs
- ⅔ c (55g) dutch process cocoa powder
- ¾ c (90g) all purpose flour
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (177°C). Remove the refrigerated pie crust dough and roll it out on a lightly floured surface into an 11-inch round, about 1/8 inch thick. If the dough becomes sticky, chill it in the fridge or freezer for 15-20 minutes. Fit the dough into your pie or tart pan, pressing firmly along the bottom and sides. Fold the excess dough at the edges to create a thicker crust border. Place the prepared crust in the fridge while you make the brownie filling.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and chopped chocolate. Microwave for 1 minute, then stir. Continue heating in 20-second bursts, stirring between each, until fully melted and smooth.
- Add Sugar and Flavorings: Whisk in the maple sugar, espresso powder, and salt until the mixture is smooth and well blended.
- Incorporate Eggs: Add the eggs one at a time, whisking thoroughly after each addition to ensure a smooth batter.
- Add Cocoa Powder: Whisk in the Dutch process cocoa powder until fully incorporated with no lumps remaining.
- Mix in Flour: Gently stir the all-purpose flour into the batter until just combined, careful not to overmix.
- Fill the Pie Crust: Pour the brownie batter evenly into the chilled pie crust, smoothing the top with a spatula.
- Bake the Pie: Place the pie on the middle rack of the oven and bake for 40-55 minutes. The filling is done when a toothpick inserted near the center comes out with a few moist crumbs. Expect some cracking around the edges. Slightly underbaking is recommended to keep the filling fudgy.
- Cool and Serve: Let the pie cool in its pan on a cooling rack for 30-45 minutes. Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by ice cream or salted maple caramel sauce.
Notes
- Use a high-quality dark chocolate with 70% or higher cocoa content for best flavor.
- Maple sugar can be substituted with granulated sugar if unavailable, though the maple flavor will be less pronounced.
- For a crispier crust, pre-bake (blind bake) the pie crust for 5-7 minutes before adding the filling.
- Keep an eye on baking time to avoid overbaking; the center should remain slightly fudgy.
- Espresso powder enhances the chocolate flavor but can be omitted if desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 70 mg
