boozy espresso fudge brownie pie
An absolute dream for lovers of creamy pies and chocolatey brownies.
In my recent mental mapping of baked content for FMG, I’ve been feeling both nostalgic and forward-thinking. Brownies were a staple in my youth and in college – I often baked a batch of boxed brownies and kept them in the freezer for emergencies – yet pie was not huge in my family or even in adulthood. I love nothing more than swiping at a beater of brownie batter. I anticipate it almost more than the finished pan. And the aroma? Forget about it. I’m transported to a Ghirardelli factory immediately and just want to prance around in a dreamy haze sniffing the saccharine air.
In fact, I’ve only recently embraced and enjoyed pies as a suitable treat, starting with pumpkin pie and scooching up to this here Boozy Espresso Fudge Brownie Pie. Coffee and chocolate are a marriage well established in the culinary world, so why not pour them together into a flaky pie crust, bake the whole thing up, and sit down to a slab on a quiet afternoon?
Really, quiet afternoons are a luxury I’m after lately. My energy naturally slides after lunch, my inspiration with it, so I’m trying to finish my content creation by 1-2 so I can lounge and read by the pool, go for a walk, or sip a coffee and do chores. And eat pie. Always room for pie. I have a strange circadian rhythm via years of waking up at 4 am, being wildly active before sunrise, and finishing important doings by midday. During Chicago Marathon training, my midday was almost like a second morning. I often snacked on a bowl of yogurt and cereal after work and a 2 hour noontime nap and went about blog work like it was a second job. Even now, I usually have coffee around 2 and such marks a second wakeup, or leastwise a transition from one activity grouping to the next.
Anyway. Diatribe. Routines always fascinate me because everyone develops them so differently, out of various circumstances and tangible or intangible factors. What are you like – morning, afternoon, or night person? When are you most productive?
Blind Man’s Bake
Brownie pie is not an intimidating process. A bit more prep goes into it since “blind baking” a pie crust is a must to prevent a soggy bottom. Similar to parbaking pizza dough.
I’m not fab at shaping pie crust, so I kept it simple with a crimp along the top edges. Take care to prevent thinning out any one area of the crust else you might have a gaping hole after the blind bake. Be gentle, patient, and give the crust a bit of affirmation. You’re doing a swell job, sis.
Cover the prepared crust with parchment and weigh it down with proper pie weights, or pour out a bag of dried beans or rice. Bake for 20 minutes at 350, then carefully pull out the weights and parchment and bake 8-10 minutes longer.
You’re My Brownie Eyed Girl
Now that your crust is complete, time to make the brownie batter.
Melt together maple syrup, brown sugar, vanilla, and a stick of butter. Then, whisk in the Kahlua, some instant coffee (if you’d like a stronger coffee flavor and to further underline the rich chocolate base), and cocoa powder.
With a stand or hand mixer, whip up three eggs until very fluffy and bubbly. Fold in the Kahlua mixture, then finish with a big heap of chocolate chunks. Swirl those in with a spatula.
Pour the batter into the crust. Bake 40-50 minutes until the edges are set but the center is still gooey. 40 minutes yields a more molten texture, while 50 firms the pie into almost a soft, fudgy flourless cake.
Cool the pie about 20 minutes. Serve with whipped cream, a sprinkle of salt, or maybe some ice cream if you’re feeling real indulgent.
The Kahlua or other brand of coffee liqueur isn’t essential for an incredible brownie pie. You can use an equal amount of strong brewed coffee if you want to omit the alcohol.
The pie keeps really well in the fridge. Keep in mind it will firm up as it chills, so if you want to recreate the meltier center, pop it in the microwave for 30 seconds or so before diving in. Not quite as gooey as when freshly served out of the oven, but still delish.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Brownies for all!
Healthier Fudgy Peanut Butter Cup Brownies
boozy espresso fudge brownie pie
Ingredients
- 1 pie crust, homemade or store bought
- 3 eggs, at room temperature
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup butter
- 1/4 cup Kahlua (or other coffee liqueur)
- 2 tsp instant espresso (optional)
- 1/2 cup cocoa powder
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees.
- Shape the pie crust in a glass or ceramic pie dish. Cover with parchment, then set pie weights or a 1 pound of dried beans or rice over the parchment. Bake for 20 minutes, then carefully remove the weights and bake an additional 8-10 minutes until golden.
- In a microwave-safe bowl, melt together the brown sugar, maple syrup, vanilla, and butter in 30 second increments until smooth. Whisk in the Kahlua, instant espresso (if using) and cocoa powder.
- In a large bowl, whisk the eggs until frothy and bubbly, about 1 minute. Add the sugar and Kahlua mixture and beat until just combined. Fold in the chocolate chips.
- Pour the batter into the pie crust. Bake 40-50 minutes until the edges are set but the inside is still slightly wiggly. The longer you bake the pie, the less molten and more firm the filling will be. Still delicious either way! Cool for 20 minutes. Serve with whip cream or ice cream and a sprinkle of flaky salt, as desired.