Gooey Brownie Pie Recipe
Ingredients:
- 6 tablespoons butter
- 3 cups semi-sweet chocolate chips, divided
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
- Preheat and Prep:
- Preheat oven to 350°F (175°C). Grease a pie plate or a 9-inch springform pan to prevent sticking.
- Melt Butter and Chocolate:
- In a heat-safe bowl, melt together butter and 2 cups of chocolate chips until smooth. You can do this using a double boiler or by microwaving at 50% power in 30-second intervals, stirring in between. Let the mixture cool slightly.
- Mix Wet Ingredients:
- In an electric mixer, beat the eggs, sugar, and vanilla on medium-high speed until light and fluffy, approximately 3 minutes.
- Combine with Chocolate:
- Mix in the cooled chocolate mixture until well incorporated.
- Add Dry Ingredients:
- Gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix. Add the remaining 1 cup of chocolate chips and mix until evenly distributed.
- Bake:
- Pour the batter into the prepared pan. Bake for 35-40 minutes, or until the center is puffed and a crust has formed on the top. The top may crack slightly, which is normal.
- Cool:
- Remove from the oven and let the pie cool completely in the pan.
- Serve:
- For an extra decadent touch, top with hot fudge before serving.
Top 20 Popular Questions and Answers:
- Can I use milk chocolate chips instead of semi-sweet?
- Yes, but the pie will be sweeter. Adjust sugar if needed.
- Can I substitute butter with margarine?
- Butter is recommended for the best flavor and texture, but margarine can be used.
- How do I know when the brownie pie is done?
- The center should be puffed, and a toothpick inserted into the center should come out with a few moist crumbs.
- Can I add nuts to this recipe?
- Yes, fold in 1/2 cup of chopped nuts with the flour mixture.
- What kind of flour should I use?
- All-purpose flour works best for this recipe.
- Can I use a different type of pan?
- A springform pan or pie plate is ideal, but a regular 9-inch cake pan can be used. Adjust baking time as needed.
- How should I store leftovers?
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Can this be frozen?
- Yes, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Can I use less sugar?
- You can reduce the sugar by up to 1/4 cup without significantly altering the texture.
- Is it necessary to cool the melted chocolate before adding?
- Yes, to prevent cooking the eggs and ensuring a smooth batter.
- Can I add a layer of caramel?
- Yes, swirl in caramel before baking for an extra gooey texture.
- What can I use instead of a mixer?
- A whisk can be used, but ensure you beat the eggs and sugar well to achieve a fluffy texture.
- Can I make this gluten-free?
- Substitute with a gluten-free all-purpose flour blend.
- What is the purpose of baking powder?
- It helps the brownie pie rise and become lighter.
- Can I add espresso powder?
- Yes, 1 teaspoon of espresso powder can enhance the chocolate flavor.
- Why did my top crack?
- Cracking is normal and adds to the rustic look of the pie.
- Can I make this dairy-free?
- Use dairy-free chocolate chips and margarine or plant-based butter.
- Can I use dark chocolate chips?
- Yes, for a richer, less sweet pie.
- Should I use salted or unsalted butter?
- Unsalted butter is recommended to control the salt level, but if using salted butter, reduce added salt.
- Can I add a crust?
- Yes, you can add a graham cracker or cookie crust for an extra layer of flavor.
By following this recipe and incorporating these tips and answers to common questions, you can achieve the perfect Gooey Brownie Pie, a delectable dessert sure to impress!