At last, a non-pumpkin recipe! Don’t worry, I have a couple more left, but I thought a break from orange-hued desserts would be welcome. Bring on the chocolate!
This brownie pie is decadent and extremely chocolate-y. It has a brownie taste with a texture more like a flourless chocolate cake. Add in an Oreo crust and your chocolate overload is complete. Except that there is no such thing as a chocolate overload, because you can never have enough chocolate! That’s my professional opinion, at least. Shelby and I had some leftover Oreos from our Half-Baked Crumbly Bars, so we replaced the graham cracker crust in this pie with an Oreo crust. Graham cracker crust would be delicious as well, I’m sure, but the Oreo crust just gives that extra kick of chocolate. The interior of this brownie pie is gooey and fudgy, and completely delicious. This is a rich dessert, so you only need a small slice to get your dose of chocolate for the day.
adapted from The Devil’s Food Advocate
3/4 cup semi-sweet chocolate chips or
6 tbsp unsalted butter
3/4 cup white sugar
1/4 cup all-purpose flour
3 tbsp cocoa powder
1/2 tsp salt
1/2 cup heavy cream
About 16 Oreos, a few less or more is fine
4 tbsp unsalted butter, melted
Preheat the oven to 350˚F and grease a 9 inch pie pan.
To make the crust, run the Oreos through a food processor until they they are finely crushed into a coarse powder. Mix in the melted butter and press firmly into the pie pan.
To make the filling, melt together the chocolate and butter together and stir until glossy and smooth. Beat the eggs and sugar in an electric mixer on high for a few minutes, until fluffy and pale yellow. Pour the chocolate mixture into the eggs and beat on low for a bit, then increase speed to medium and beat until it is completely combined. Add the flour, cocoa powder, and salt and mix on low for about a minute, until no clumps of dry ingredients remain. Slowly stream in the heavy cream on low speed until all the cream is incorporated. Pour the filling into the prepared crust. Bake for 25-30 minutes, until the center is just set and the sides a puffy and have formed a crust. Remove from oven and cool for at least half an hour before cutting. Enjoy!
Shared on Thursday’s Treasures at Food Done Light