Chocolate Pecan Brownie Pie
This Chocolate Pecan Brownie Pie is a decadent treat combining fudgy brownie texture with a buttery pie crust and crunchy pecans. Perfect for any occasion!
Servings: 8 servings
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans chopped
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your 9-inch pie dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until smooth.
- In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
- Fold in the chopped pecans and chocolate chips evenly throughout the batter.
- Pour the batter into the prepared pie dish, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the pie to cool completely on a wire rack before slicing and serving. Optionally, serve with vanilla ice cream or caramel sauce.
Equipment
- 9-inch pie dish
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Notes
- Store the pie covered at room temperature for up to 3 days or refrigerated for up to one week.
- Freeze wrapped tightly for up to 3 months; thaw overnight and warm before serving.
- Try adding a salted caramel drizzle or espresso powder for flavor variations.
