Brookie Pie
You no longer have to decide between a gloriously soft chocolate chip cookie and a fudgy brownie; this indulgent treat has everything to slake your deepest chocolate craving.
Brookie Pie
Makes 1 (9-inch) pie
Ingredients
6 ounces (170 grams) bittersweet chocolate, chopped½ cup (113 grams) unsalted butter, cubed⅔ cup (147 grams) firmly packed light brown sugar*½ cup (100 grams) granulated sugar*½ cup (63 grams) all-purpose flour1 tablespoon (5 grams) unsweetened cocoa powder1 teaspoon (3 grams) kosher salt¼ teaspoon instant espresso powder2 large eggs (100 grams), room temperature and lightly beaten1 teaspoon (4 grams) vanilla extractChocolate Chip Cookie Crust (recipe follows)Sweetened whipped cream, to serve
Instructions
Preheat oven to 350°F (180°C).
In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Remove from heat, and whisk in sugars until well combined. Let cool slightly, 1 to 2 minutes.
In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.
Gradually add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Spread batter into cold Chocolate Chip Cookie Crust.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool completely on a wire rack. Serve with whipped cream. Store in an airtight container for up to 3 days.
Notes
*We used C&H Light Brown and Granulated Sugars.
Chocolate Chip Cookie Crust
Makes 1 (9-inch) crust
Ingredients
⅓ cup (73 grams) firmly packed light brown sugar⅓ cup (75 grams) unsalted butter, melted1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract1¾ cups (219 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt2 ounces (57 grams) bittersweet chocolate, finely chopped
Instructions
In a large bowl, whisk together brown sugar, melted butter, egg, and vanilla.
In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, stirring until almost combined. Fold in chocolate until combined and no dry streaks remain.
Spray a 9-inch pie plate with baking spray with flour. Press dough into bottom and halfway up sides of prepared plate. Refrigerate until firm, about 30 minutes, or until ready to use.
The post Brookie Pie first appeared on Bake from Scratch.