Fudgy Chocolate Brownie Pie - No Pie Crust
Calling all chocolate lovers, this dessert is like a super fudgy brownie in pie form. No pie crust required for this rich and decadent Brownie Pie. The soft, moist, and chewy brownie filling has an unexpected touch from toasted pecans! Top it off with melty chocolate and serve warm with a scoop of vanilla ice cream. It's like a brownie sundae.
Servings 8
Calories 492kcal
Ingredients
- ¾ cup butter
- 3 oz dark chocolate chopped
- 3 eggs room temp
- 1 ½ cups sugar
- ¾ cup flour
- ¼ tsp salt
- 1 tsp vanilla
- ¾ cup pecans chopped, toasted and divided
- chocolate syrup and vanilla ice cream optional
Instructions
- Preheat oven to 350º. Spray a 9 inch pie pan with cooking spray.
- Add butter and chocolate to a microwave safe bowl and microwave on medium power for 2 minutes, stirring every 30 seconds, just until the chocolate has melted.
- Beat the eggs in the bowl of an electric mixer until frothy, about 3 minutes. Gradually add sugar and beat until well combined and it turns a pale yellow.
- Gradually add the chocolate butter mixture and vanilla and beat until well blended. Add flour and beat just until blended. Stir in ½ cup pecans.
- Pour into the greased pie pan and bake for 40-43 minutes. A toothpick should come out with a few to no crumbs.
- Cool before slicing. Top with ice-cream, chocolate syrup and remaining toasted pecans.
Notes
- Don't over mix or over bake. Just barely mix once you have added the flour. When baking a toothpick should have a few crumbs stick to it. If you wait until there's no crumbs, it could be dry!
- Let it cool before cutting. This way it will firm up a little and it doesn't turn into goo! (Although, that can be good too.)
- Add a little salt on top if desired. Salt in baked goods does a world of wonder! It helps draw out flavor while also balancing all that sweetness.
- To Store - cover and leave at room temperature for 3-4 days or freeze in an airtight container.
