Print

Fudge Brownie Pie with Toasted Honey-Roasted Pecans Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

This decadent Fudge Brownie Pie features a rich chocolate filling with honey roasted pecans baked into a flaky pie crust. Combining the fudgy texture of brownies with a buttery pie crust, this dessert is perfect for chocolate lovers looking for an indulgent treat. The bittersweet chocolate chips, brown sugar, and cocoa powder create a luscious and dense brownie layer, enhanced by the crunch and sweetness of toasted pecans.

Ingredients

Scale

Pie Crust

  • 1 9-inch refrigerated pie crust (213 grams, blind-baked per package directions)

Filling

  • 1 cup semisweet chocolate chips (170 grams), divided
  • 4 tablespoons unsalted butter (57 grams, ½ stick)
  • ¼ cup vegetable oil (50 grams)
  • 2 tablespoons unsweetened cocoa powder (11 grams)
  • ¾ cup dark brown sugar (160 grams)
  • 2 large eggs (100 grams)
  • 1 tablespoon pure vanilla extract (12 grams)
  • 1½ teaspoons kosher salt (5 grams)
  • ¼ cup all-purpose flour (30 grams)
  • 1¼ cups chopped honey roasted pecans (143 grams, toasted)

Instructions

  1. Preheat and prepare crust: Preheat your oven to 325°F (163°C). Blind-bake the refrigerated pie crust according to the package instructions, then set it aside to cool completely.
  2. Melt chocolate and butter: In a microwave-safe bowl, combine ⅔ cup of the semisweet chocolate chips with the unsalted butter. Heat at 50% power in the microwave for about 90 seconds, stirring frequently, until the chocolate is almost completely melted and the mixture is smooth.
  3. Add oil and cocoa powder: Whisk in the vegetable oil and unsweetened cocoa powder into the melted chocolate mixture until fully combined and smooth.
  4. Mix sugar and eggs: In a separate large bowl, whisk together the dark brown sugar, eggs, vanilla extract, and kosher salt until the mixture is creamy and smooth.
  5. Combine chocolate mixture: Add the chocolate mixture to the sugar and egg mixture and whisk until thoroughly incorporated.
  6. Add flour and remaining chocolate chips: Stir in the all-purpose flour and the remaining ⅓ cup of semisweet chocolate chips just until no dry flour remains, being careful not to overmix.
  7. Prepare pecan layer: Evenly spread the toasted, chopped honey roasted pecans over the bottom of the cooled pie crust.
  8. Assemble and bake: Pour the brownie batter evenly over the pecans in the pie crust. Use a rubber spatula to spread the batter if needed. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with just a thin coating of batter attached.
  9. Cool the pie: Transfer the pie to a cooling rack and allow it to cool for 1-2 hours, until it is just warm to the touch.
  10. Serve: For an extra indulgent treat, serve slices with a scoop of ice cream and a drizzle of chocolate syrup.

Notes

  • Blind-baking the pie crust ensures it remains crisp and doesn’t get soggy once the filling is added.
  • Use good-quality semisweet chocolate chips like Ghirardelli for the best flavor.
  • To toast pecans, spread them evenly on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, shaking the pan occasionally to prevent burning.
  • Check the pie closely near the end of baking time as ovens vary; overbaking will dry out the fudgy center.
  • Letting the pie cool before serving allows the filling to set properly for cleaner slices.
  • Optional toppings like whipped cream or caramel sauce can complement this rich dessert beautifully.

Keywords: fudge brownie pie, chocolate pie, dessert, pecan pie, chocolate dessert, homemade brownie pie

Find it online: https://thefoodrecipe.com/fudge-brownie-pie-with-toasted-honey-roasted-pecans-recipe/