boozy espresso fudge brownie pie
A touch boozy, ridiculously fudgy, and all the chocolate one could need to cure the blues, greens, yellows, reds, whatever downtrodden or ecstatic color may manifest.
Ingredients
- 1 pie crust, homemade or store bought
- 3 eggs, at room temperature
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup butter
- 1/4 cup Kahlua (or other coffee liqueur)
- 2 tsp instant espresso (optional)
- 1/2 cup cocoa powder
- 1 cup dark chocolate chips or chunks
Instructions
- Preheat oven to 350 degrees.
- Shape the pie crust in a glass or ceramic pie dish. Cover with parchment, then set pie weights or a 1 pound of dried beans or rice over the parchment. Bake for 20 minutes, then carefully remove the weights and bake an additional 8-10 minutes until golden.
- In a microwave-safe bowl, melt together the brown sugar, maple syrup, vanilla, and butter in 30 second increments until smooth. Whisk in the Kahlua, instant espresso (if using) and cocoa powder.
- In a large bowl, whisk the eggs until frothy and bubbly, about 1 minute. Add the sugar and Kahlua mixture and beat until just combined. Fold in the chocolate chips.
- Pour the batter into the pie crust. Bake 40-50 minutes until the edges are set but the inside is still slightly wiggly. The longer you bake the pie, the less molten and more firm the filling will be. Still delicious either way! Cool for 20 minutes. Serve with whip cream or ice cream and a sprinkle of flaky salt, as desired.
Notes
*To store: Brownie pie keeps well, covered, in the fridge for up to 5 days.
*Alcohol-free: You can sub out the Kahlua for an equal amount of strong brewed coffee.