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.

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Course: Breakfast, Cake, Desserts, Vegetarian

Cuisine: French

Diet: Low Calorie, Vegetarian

Keyword: brownie pie, brownies, espresso, pie

CookingStyle: Baking

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 2846kcal

Author: Gobble The Cook

Cost: 15

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Equipment

Ingredients

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!

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Nutrition

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.

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