BROWNIE PIE

An original recipe by Erin McDowell
Photo by Jennifer May

Category: Pie

Difficulty: Easy

Makes one 9 inch pie

INGREDIENTS

55g (2 oz) unsalted butter

60g (1/4 cup) neutral oil

225g (8 oz) Guanaja 70% Chocolate

105g (1/2 cup) packed brown sugar

100g (1/2 cup) granulated sugar

170g (3 large) eggs

10g (2 tsp) vanilla extract

80g (2/3 cup) all-purpose flour

2g (1/2 tsp) fine sea salt

170g (6 oz) Chopped Guanaja 70% Chocolate

115g (1 cup) chopped almonds

one 9 inch piecrust, parbaked and cooled completely

For serving:

AN Ice cream or whipped cream

INSTRUCTIONS

Preheat the oven to 350°F (175°C) with a rack in the lower third of the oven.
In a medium heat-proof bowl, combine the butter, oil, and Guanaja 70% Chocolate. Set the bowl over a pot of simmering water and heat, stirring occasionally, until the mixture is fully melted and combined. Let cool slightly.
Add both sugars to the chocolate mixture and mix well to combine. Add the eggs one at a time, mixing until fully incorporated. Whisk in the vanilla. Add the flour and salt and mix to ensure there are no flour pockets but do not overmix. Fold in the chocolate and almonds.
Pour the mixture into the pie crust and bake until a toothpick inserted into the center comes with a few moist, clumpy crumbs, 45-50 minutes. Let the pie cool for at least 20 minutes before slicing and serving.

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