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Deep Dish Brownie Pie

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Prep Time 30 minutes
Cook Time 48 minutes
Total Time 1 hour 18 minutes
Servings 16 slices
Calories 248
Take your brownie game to the next level with not just a brownie pie, but a deep dish, super fudgy, deep chocolately pie, housed in a brown butter rye pie crust, and topped with an elegant white chocolate whipped ganache.

Ingredients

Brownie Filling:

  • 3 eggs (refrigerator cold)
  • 150 grams sugar (¾ cup)
  • 68 grams miniature marshmallows (1 heaping cup)
  • 170 grams unsalted butter (12 Tablespoons)
  • 170 grams unsweetened chocolate (6 oz.)
  • 165 grams light brown sugar, packed (¾ cup)
  • 40 grams cocoa powder (⅓ cup )
  • 1 teaspoon espresso powder (optional)
  • teaspoon vanilla
  • 45 grams rye flour (½ cup less 1 Tablespoon)
  • ½ teaspoon salt

Instructions 

  • Pie Dough. Remove pie dough from the refrigerator and let it rest at room temperature for approximately 5 minutes. On a lightly floured surface, roll out the dough so that there is approximately a 1 inch overhang over the sides of the pie dish. Trim and crimp the edges. Place pie dish with the prepared pie dough in it into the refrigerator or freezer while you make the brownie filling.
  • Brownie Filling. Preheat oven to 350°F.
  • In an electric mixer with either the whisk or paddle attachment, whisk/beat eggs on a medium-high speed. Once the eggs start to get foamy, increase the mixer to high and add the white sugar (not the brown sugar) slowly, a little bit at a time. Once all the sugar has been added, allow the eggs and sugar to continue whisking/beating for approximately 5-10 minutes until it is thick, pale yellow, airy, and forms a ribbon when dropped on itself.
  • Meanwhile, place the marshmallows in a medium saucepan over the lowest heat. As they start to melt, stir them. They will clump into a sticky ball. Add the butter and chocolate. Stir occasionally until all ingredients are fully melted. (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir in the brown sugar, cocoa powder, espresso powder, and vanilla. Transfer to a large mixing bowl and set aside for a couple of minutes to make sure the mixture cools completely.
  • In a small bowl, whisk together the rye flour and salt.
  • With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold (do not mix) the batter until the eggs are fully incorporated.
  • Gently fold in the flour and salt just until all the flour is fully absorbed.
  • Pour batter into cold pie dough. Bake for 45-50 minutes, just until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
  • Topping. Place the refrigerator cold ganache in a cold mixing bowl. With an electric mixer or by hand with a whisk, whisk the ganache until stiff peaks are formed. Spread on top of cooled brownie pie, or pipe it decoratively on top.

Notes

  • Roll the pie dough out on a lightly floured countertop or silpat. Using a silpat makes for easier counter clean up and makes it slightly easier to lift the rolled out dough to place into the pie dish.
  • Once the dough is in the pie dish, keep it cold. Freezer is ideal, but refrigerator works great too.
  • Use quality chocolate in your brownie batter! I highly recommend Scharffen Berger or Guittard.* For the cocoa powder, you can natural or Dutch process. I prefer Dutch process because it renders a deeper chocolate flavor. For the best chocolate flavor, I recommend a combination (half and half is great) of Dutch process and black cocoa. For simplicity, I just use Double Dutch Dark Cocoa from King Arthur Baking Company because it is a pre-made blend of Dutch process and black cocoas.   (*As an Amazon Associate, I earn from qualifying purchases.)
  • When whipping the ganache, it is best to refrigerate or freeze the mixing bowl and whisk beforehand. 
  • The finished Deep Dish Brownie Pie should be stored in an airtight container in the refrigerator for up to one week. Let it sit at room temperature for 15-30 minutes before serving, just so the pie crust will not be too hard.
  • You can also bake the pie, store it in the refrigerator, and whip the ganache and decorate just prior to serving. 
  • Nutritional information does not include the Brown Butter Rye Pie Dough or the White Chocolate Whipped Ganache, both of which can found on their respective recipes.
Author: Rob Finkelstein
Calories: 248kcal
Course: Dessert
Cuisine: American
Keyword: Brown Butter, brownies, ganache, rye

Nutrition

Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 82mg | Potassium: 176mg | Fiber: 3g | Sugar: 22g | Vitamin A: 310IU | Calcium: 31mg | Iron: 3mg