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A delectable fudge brownie pie, freshly baked.

Decadent Espresso Fudge Brownie Pie

This decadent espresso fudge brownie pie features a rich, fudgy brownie filling infused with espresso, baked to perfection in a flaky pie crust. It's an indulgent treat for any chocolate and coffee lover.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pie Crust (if making from scratch):
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (1 stick), cut into cubes
  • ¼ cup ice water (or more, as needed)
For the Espresso Fudge Brownie Filling:
  • 8 oz semi-sweet chocolate good quality (around 60% cacao), chopped
  • ½ cup unsalted butter (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder (or 1 shot cooled espresso)
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, for extra chocolatey goodness
  • Sea salt flakes for sprinkling (optional)

Equipment

  • Large bowl
  • Pastry blender or fingertips
  • Plastic wrap
  • Rolling pin
  • 9-inch pie plate
  • Fork
  • Saucepan
  • Heatproof bowl (or microwave-safe bowl)
  • Whisk
  • Spatula
  • Sifter
  • Wire rack

Method
 

Prepare the Pie Crust
  1. Whisk flour and salt together, then cut in cold butter until crumbly; add ice water gradually to form a dough disc, then chill for 30 minutes.
  2. Roll dough into a 12-inch circle, transfer to a 9-inch pie plate, trim, crimp, and prick with a fork; chill for 15 minutes, and blind bake at 375°F (190°C) for 10-15 minutes if desired.
  3. Preheat your oven to 350°F (175°C).
Prepare the Filling
  1. Melt chopped semi-sweet chocolate and butter in a heatproof bowl until smooth, then let cool slightly.
  2. In a separate bowl, whisk together granulated sugar, eggs, vanilla extract, and espresso powder until light and frothy.
  3. Slowly pour the cooled chocolate mixture into the egg mixture, continually whisking until smooth and combined.
  4. Sift flour, cocoa powder, and salt over the chocolate mixture, then gently fold until just combined; fold in chocolate chips if using.
Assemble and Bake
  1. Pour the brownie batter evenly into the prepared pie crust, and if desired, sprinkle with sea salt flakes.
  2. Bake for 35-45 minutes until the edges are set and a toothpick inserted near the edge comes out clean, ensuring the center remains slightly jiggly.
  3. Allow the pie to cool completely on a wire rack for at least 2-3 hours to ensure it sets properly and develops an optimal fudgy texture before slicing and serving.

Notes

Ensure your butter and ice water are very cold for the flakiest pie crust. Do not overmix the pie dough or the brownie batter; overmixing can lead to a tough crust and a less fudgy brownie. For the best fudgy texture, it's crucial to let the pie cool completely for several hours. This also makes for cleaner slices. Adjust espresso powder to your taste for a stronger coffee flavor. A combination of good quality chocolate for melting and extra chocolate chips for texture enhances the brownie significantly.