MOCHA BROWNIE PIE

INGREDIENTS
FOR THE BROWNIE PIE:

  • 1 9-inch pie crust baked
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon instant espresso powder
  • 4 tablespoons butter unsalted
  • 1/4 cup vegetable oil
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup dark brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1/4 cup all-purpose flour

FOR THE ESPRESSO WHIPPED CREAM:

  • 1 1/2 cup heavy whipping cream
  • 2 teaspoons instant espresso powder
  • 6 tablespoons powdered sugar
  • grated chocolate for topping

    MOCHA BROWNIE PIE

INSTRUCTIONS
FOR THE BROWNIE PIE:

  1. Make sure you’ve baked your pie crust according to package/recipe instructions. Set it aside to cool. Preheat oven to 325 degrees. 
  2. In a microwave-safe bowl, add 2/3 cup of chocolate chips and unsalted butter. Microwave in 30-second increments until completely melted, stirring after each increment. Once melted, add instant espresso, vegetable oil, and cocoa powder. Mix until combined. 
  3. In a separate bowl fitted for your stand mixer, add eggs, brown sugar, vanilla, and salt. Beat them on medium with a paddle attachment until thick and creamy, about 2 minutes. Add chocolate mixture and beat together on low until combined. Add flour and beat just until combined. 
  4. Using a spatula, scrape the sides of the bowl and mix until everything is incorporated. Add 1/3 cup of remaining chocolate chips and stir. Pour into baked pie shell and smooth the top. 

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