Equipment
- 1 9 inch deep pie dish
- 2 medium bowl
- 1 Whisk
- 1 small saucepan
Ingredients
Pie Crust
- 15 mL whiskey, (bourbon, vodka, any spirit works)
- 60 mL cold water
- 150 grams all-purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 113 grams salted butter, cold and cubed
- 1 egg , for egg wash
Brownie Filling
- 227 grams salted butter , gets browned to 186 grams
- 170 grams semi-sweet chocolate chips, or dark
- 200 grams granulated sugar
- 100 grams light brown sugar
- 60 grams Dutch-process cocoa powder , spooned and leveled
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 60 grams all-purpose flour , spooned and leveled
- 1/4 tsp fine sea salt
- pinch sea salt flakes for topping
Method
Crust
- Place the alcohol in a measuring cup and add the cold water. Place it in the freezer while you prepare the other ingredients.15 mL whiskey (bourbon, vodka, any spirit works), 60 mL cold water
- Place the flour and salt in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter.150 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
- Add the cubed butter to the flour in the freezer, for 5-10 minutes.113 grams salted butter cold and cubed
- Remove the the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form.
- While the food processor is on, stream in the water mixture just until it starts to come together. Start with only 2 Tbsp of water and use up to 1/4 cup if needed, I usually do 1/4 cup + 1 Tbsp of alcohol. You want the dough to be kinda crumbly but stick together when you press on it.
- Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour (or overnight).
- When the pie crust is firm but still malleable, roll out the bottom crust to a circle that's about 1/8-inch thick (and a little larger in diameter than your pie dish). Place it into a deep pie dish, bringing it all the way to the top edge. I like to fold the edges underneath itself to make it a little thicker (this helps the edge not burn as easily).
- Preheat the oven to 425F (218C) conventional (no fan).
- Place a sheet of parchment paper on the chilled pie dough and fill it in with pie weights (or rice) to keep the sheet in place.
- Bake the pie crust on the bottom rack of the oven for 15 minutes, until it starts to get some color around the edges.
- Remove from the oven and carefully remove the pie weights. Dock the bottom of the crust with a fork and bake for another 5-10 more minutes, until it's a light golden brown.
- Remove from the oven and allow to cool completely while you finish making the filling (if it's hot when you pour the filling, you may have a soggy bottom).
Chocolate Filling
- Preheat the oven to 350F (177C) and beat the egg in a small bowl with a fork. Use a pastry brush to brush the egg onto the cooled pie crust and set aside.1 egg for egg wash
- Place the chocolate in a medium, heat proof bowl and set it aside.170 grams semi-sweet chocolate chips or dark
- If the butter is cold, cut it into cubes and place it into a light colored, medium size saucepan, over medium-low heat. Use a wooden spoon or rubber spatula to stir the butter occasionally. It will begin to bubble, continue stirring intermittently.227 grams salted butter gets browned to 186 grams
- Once it begins to foam, you won't be able to see what's happening so stir continuously, making sure to scrape the solids off the bottom of the pan. The milk solids will begin to settle on the bottom of the pan and darken in color.
- Remove from the heat and continue stirring for another minute or so, until the butter darkens into an amber color. Pour the butter, with all the little solid bits over the chocolate and allow it to rest for a minute. If measured, the butter should now be about 186 grams or so.
- Then stir the chocolate and butter together until the chocolate is completely melted and smooth.
- In a separate large bowl, place the granulated sugar, brown sugar, cocoa powder, vanilla and eggs. Whisk them together aggressively for 2-3 minutes, until the mixture is completely smooth.200 grams granulated sugar, 100 grams light brown sugar , 60 grams Dutch-process cocoa powder spooned and leveled, 3 large eggs room temperature, 1 tsp vanilla extract
- Add in the melted chocolate and butter and whisk until the mixture is fully combined.
- Add in the flour and salt and whisk just until there’s barely a streaks of flour left.60 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt
- Spread the brownie filling over the cooled par-baked pie crust and bake the pie for about 40-45 minutes.
- If the edges of the pie crust are browning too quickly, remove the pie from the oven again and cover the edges of the crust with foil to prevent them from burning. Return the pie to the oven until the filling no longer looks liquid-y. It should be puffed around the edges and have a slight wobble in the center when you jiggle it (you may need to remove the foil to check on the filling).
- Remove the pie from the oven, sprinkle some sea salt flakes on top and allow it to cool to room temperature and then refrigerate it for a couple of hours to fully set. It's easier to slice after chilling but I prefer to warm up a slice and top with vanilla ice cream.pinch sea salt flakes for topping
- I did top the pie with a whole tub of vanilla ice cream and caramel sauce for the photos but that's obviously not ideal so just serve each slice with a scoop of ice cream!
Notes
Store fully covered in the refrigerator.
Nutrition
Serving: 1gCalories: 482kcalCarbohydrates: 49gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 305mgPotassium: 214mgFiber: 3gSugar: 30gVitamin A: 795IUCalcium: 40mgIron: 3mg