Espresso Brownie Pie: A Gourmet Dessert That’s Simply Irresistible

This delicious espresso brownie pie is adapted from Olive and Gourmando’s famous brownie recipe in Old Montreal. It is by far their best selling treat and when you try this recipe, you will understand why. These brownies are perfectly fudgy and the espresso ganache adds a delicious layer of mocha flavor.

Espresso Brownie Pie Recipes

Espresso Brownie Pie

If you are looking for an easy and delicious recipe for an Espresso Brownie Pie, look no further. Here are some tips to make this delicious treat. First, be sure to use high-quality ingredients. Espresso is a rich, dark, and decadent flavor, and the chocolate in the pie is not only delicious but healthy as well. Also, remember to use instant espresso, since the coffee grounds will not dissolve if you use regular espresso. Regular espresso will leave behind an unpleasant crunch.

No ratings yet

Print Pin Recipe

Course: Breakfast, Cake, Desserts, Vegetarian

Cuisine: French

Diet: Low Calorie, Vegetarian

Keyword: brownie pie, brownies, espresso, pie

CookingStyle: Baking

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 2846kcal

Author: Gobble The Cook and James Anderson

Cost: 15

Add to CollectionGo to Collections

Equipment

Oven

small saucepan

heat proof bowl

heat proof spatula

Parchment paper

Springform pan

Food Processor

Microwave

Stand Mixer

Ingredients

1x2x3x

Espresso ganache

• 3/4 cup whipping cream
• 1 1/2 tablespoons instant coffee granules
• 2 1/2 cups chocolate chopped semi sweet, or higher percentage chocolate if you prefer

Brownie

• 1 1/2 cups unsalted butter room temperature, cut into cubes
• 3 cups chocolate chopped semi sweet
• 6 large eggs at room temperature
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon fine sea salt

For the graham crust

• 2 cups graham crackers
• 6-8 tablespoons unsalted butter or margarine melted

Instructions

Espresso ganache

• Combine the whipping cream and coffee granules in a small saucepan over medium-high heat, and bring to a boil.
• Place the chopped chocolate in a heat proof bowl, and pour the whipping cream onto the chocolate and mix with a heat proof spatula.
• Spread onto a cookie sheet that has been covered with parchment, and allow to come to room temperature. Once cooled, place the cookie sheet in the freezer for 30 minutes, until firm.

Graham crust

• Preheat oven to 350 F. Line a cookie sheet with parchment paper. You will also need a springform pan for the brownie pie.
• Grind the graham crackers to a fine crumb in the food processor, and mix the graham cracker crumbs and melted butter. Press into the prepared springform pan, and bake at 350 for about 7 minutes, or until golden.
• Allow the crust to cool.

Espresso brownie

• Melt the chocolate and butter together in a heat proof bowl in the microwave in 30 second increments to avoid burning the chocolate. Stir the chocolate and butter together as well. It should take no longer then 2 minutes total. Set aside to cool for a few minutes.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar and vanilla until light yellow and very smooth, about 5 minutes.
• In a small bowl, combine the flour and salt and set aside.
• Slowly add some of the melted chocolate mixture to the beaten eggs to temper them. Add the remaining melted chocolate, making sure it is completely combined.
• Add the flour mixture into the batter in three parts, making sure it is well incorporated, without overmixing.
• Cut the chilled espresso ganache into small cubes and fold into the batter. Pour into the prepared pie crust and bake for 18 minutes in a 350 F oven.
• Allow to cool for one hour and remove from the springform pan.

Video

Notes

After baking, cover the pie and let it cool. Enjoy! You'll be glad you did! 

Click here to add your own private notes.

Share by Email Share on Facebook Share on Twitter

Read  Perfectly Crispy Shrimp with Chinese Style Noodles Smothered in Spicy Garlic Sauce

Nutrition

Serving: 4servings | Calories: 2846kcal | Carbohydrates: 282g | Protein: 28g | Fat: 197g | Saturated Fat: 116g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 58g | Trans Fat: 4g | Cholesterol: 558mg | Sodium: 904mg | Potassium: 1053mg | Fiber: 16g | Sugar: 211g | Vitamin A: 3713IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 11mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Espresso Brownie Pie in an Air Fryer

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 2 tablespoons espresso powder (adjust to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips

Instructions:

• Preheat your air fryer to 325°F (160°C) for 5 minutes.
• In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well combined.
• Add the eggs and vanilla extract to the sugar mixture. Mix until smooth.
• In a separate bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until you have a thick brownie batter.
• Fold in the semisweet chocolate chips to distribute them evenly throughout the batter.
• Grease a 7-inch round baking pan that fits into your air fryer.
• Pour the brownie batter into the greased pan and smooth the top.
• Place the pan in the preheated air fryer basket and cook at 325°F (160°C) for 20-25 minutes. Check for doneness by inserting a toothpick into the center – it should come out with a few moist crumbs attached.
• Once done, carefully remove the pan from the air fryer and let the Espresso Brownie Pie cool for a while before slicing and serving.

Tips for making Espresso Brownie Pie

Cooking Tips

• Espresso Powder Proportions: Adjust the amount of espresso powder to your liking. Start with a moderate amount and taste-test the batter. Remember, it’s easier to add more than to correct an overly strong coffee flavor.
• Precise Timing: Whether you’re baking in an oven or air fryer, keep an eye on your pie during the final minutes of baking. Overbaking can lead to a dry texture, so use the toothpick test to determine doneness.
• Cooling Matters: Allow your Espresso Brownie Pie to cool in the pan for about 15 minutes before transferring it to a wire rack. This helps it set properly and prevents it from falling apart when sliced.
• Quality Chocolate Chips: Opt for high-quality semisweet chocolate chips for that perfect melt-in-your-mouth experience. The quality of chocolate makes a world of difference.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This helps with better mixing and achieving that classic brownie texture.

Serving Suggestions

Recommended Sides and Garnishes:

• Vanilla Ice Cream: A classic pairing. The cold creaminess of vanilla ice cream balances the warm, rich flavors of the pie.
• Whipped Cream: A generous dollop of freshly whipped cream adds an airy and luscious touch.
• Fresh Berries: Strawberries, raspberries, or a mix of berries provide a delightful contrast in both flavor and texture.

Different Ways to Serve:

• Warm and Gooey: Serve a slice fresh from the oven or air fryer for a gooey, melty experience.
• Room Temperature: Allow the pie to cool to room temperature for a denser, fudgier texture.
• Chilled: Refrigerate the pie for a few hours for a unique, almost truffle-like consistency.
• Drizzle Delight: Drizzle a bit of chocolate or caramel sauce on top for that extra touch of decadence.
• Dusted with Cocoa: A light dusting of cocoa powder on each slice enhances the chocolate flavor and adds an elegant touch.

Frequently Asked Questions about Espresso Brownie Pie

• Can I store leftover Espresso Brownie Pie? Absolutely! Store any leftover pie in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices for up to three months. Just ensure proper wrapping to prevent freezer burn.
• Can I use instant coffee instead of espresso powder? Yes, you can substitute instant coffee for espresso powder. Use the same amount, and make sure to dissolve it in a small amount of hot water before adding it to the batter.
• Can I make this pie gluten-free? Certainly! You can replace the all-purpose flour with a gluten-free flour blend, and the result will be just as delicious.
• Can I omit the chocolate chips? While the chocolate chips add an extra layer of richness, you can omit them if you prefer a smoother texture or want to reduce the overall chocolate intensity.
• How can I reheat a chilled slice of Espresso Brownie Pie? To reheat a chilled slice, pop it in the microwave for a few seconds or warm it in the oven at a low temperature. This will restore some of the pie’s original gooeyness and intensify the flavors. Enjoy!

Elevate your dessert game with Espresso Brownie Pie. Savor the indulgence and subscribe for more delicious recipes.

Gobble The Cook

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.