Fudge Brownie Pie

If you love brownies you need to try them as a pie. The contrast between pie crust and the chocolate filling is perfection. This Fudge Brownie Pie easily elevates a standard brownie to something elegant and worthy of fancy dinner parties. I normally eat it in my pajamas, on the couch, with a cup of decaf coffee. But if you throw fancy dinner parties this could be on the menu.

I am a collector of cookbooks. I must have over 100. Maybe even close to 200 if you count all the little paperbacks. One of my favorite cookbook authors is Bruce Weinstein who has a collection of Ultimate cookbooks. The Ultimate Ice Cream Book, The Ultimate Candy Book, The Ultimate Frozen Dessert Book, and several more. I’ve made many of the recipes in those over the years.

One of my favorites is The Ultimate Brownie Book. And the funny thing is my favorite recipe from that book used a boxed brownie mix. I’ve been thinking about reinventing that recipe for months and when Alter Eco Foods sent me a box of their Dark Blackout 85% Cocoa Chocolate Bars I knew it was time.

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The best part is that Alter Eco Foods generously sending one of my readers a 12-pack of chocolate bars as well! There is a giveaway widget at the bottom of this post for you to enter. And you will be able to choose the bars you receive. Make sure to request at least a few Blackout bars to use in this recipe.

We’ve been slowly sampling all the flavors above. They aren’t all low carb or THM but my kids don’t care. Their favorite so far is the Dark Mint Chocolate.

If you are looking for a crustless chocolate pie two of my blogging friends have great options. You can check them out here:

Hot Fudge Pie by Nana’s Little Kitchen

Caramel Brownie Pie by Mrs. Criddle’s Kitchen

Fudge Brownie Pie – Low Carb, THM S, Grain Free, Sugar Free, Gluten Free

Crust Ingredients:

1 1/3 cups almond flour

1 1/2 tsp coconut flour

2 tbsp cold butter

1 1/2 tsp cold water

Brownie Ingredients:

1 bar Alter Eco Dark Blackout 85% Cocoa Chocolate Bar (2.82 oz)

6 tbsp butter

6 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend)

1/2 tsp vanilla

2/3 cup almond flour

1/2 tsp coconut flour

2 eggs

1/2 cup chopped dark chocolate or sugar free chocolate chips

Instructions:

Preheat oven to 350.

Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and up the sides of a 9 inch pie plate. Prick the bottom with a fork. Bake for 10 minutes. Cool for 10 minutes.

Meanwhile, melt the chocolate and butter in a glass bowl in the microwave. Add the sweetener, vanilla, flours, and eggs and stir until smooth.

Sprinkle the chocolate chips on the bottom of the prepared pie plate. Spread the brownie batter on top. Bake for 25 minutes. Cool for at least 20 minutes before serving.

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Fudge Brownie Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Course: Dessert

Servings: 8 slices

Author: Taryn

Ingredients

Crust Ingredients:

• 1 1/3 cups almond flour
• 1 1/2 tsp coconut flour
• 2 tbsp cold butter
• 1 1/2 tsp cold water

Brownie Ingredients:

• 1 bar Alter Eco Dark Blackout 85% Cocoa Chocolate Bar
• 6 tbsp butter
• 6 tbsp Gentle Sweet
• 1/2 tsp vanilla
• 2/3 cup almond flour
• 1/2 tsp coconut flour
• 2 eggs
• 1/2 cup chopped dark chocolate or sugar free chocolate chips

Instructions

1. Preheat oven to 350.
2. Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and up the sides of a 9 inch pie plate. Prick the bottom with a fork. Bake for 10 minutes. Cool for 10 minutes.
3. Meanwhile, melt the chocolate and butter in a glass bowl in the microwave. Add the sweetener, vanilla, flours, and eggs and stir until smooth.
4. Sprinkle the chocolate chips on the bottom of the prepared pie plate. Spread the brownie batter on top. Bake for 25 minutes. Cool for at least 20 minutes before serving.