No, no pictures, because the first batch I made up disappeared in less than 24 hours.
Decadent Chocolate Brownie Pie
- 1 9″ pie plate with baked crust
- 1 – 1/4 cup chopped and toasted nuts (recipe was made with pecans first time)
- 6 ounces bittersweet (around 60% cocao) chocolate, chopped or in chips
- 4 Tbsp unsalted butter
- 1/4 cup vegetable oil
- 2 Tbsp unsweetened cocoa powder
- 3/4 cup dark brown sugar
- 2 extra large eggs
- 1 Tbsp vanilla extract
- 1/4 cup flour
Preheat oven to 325 F. Pour toasted nuts into bottom of pie shell, distribute evenly.
On stove or in microwave, heat chocolate and butter until just melted. Stir thoroughly, (if on stove then remove from heat,) add in cocoa powder and oil, stir until mixed.
In bowl, mix brown sugar, flour, eggs, and vanilla extract.
Pour chocolate mixture into sugar mixture, stir thoroughly until combined.
Pour into pie shell, smooth top, bake at 325 for 30-35 minutes.
When it is done, a toothpick inserted in the center will still have a little bit of dough on it. This recipe never fully cooks up hard (and that is actually a VERY big selling point, this is almost halfway between fudge and brownies, and it’s REALLY good).
This is a very slightly modified version of the recipe “Fudgy Tar Heel Pie” which appears in the August/September 2013 issue of Cook’s Country. Please check out the magazine or website for a more in-depth discussion on how they developed the recipe and the history behind Tar Heel Pie.