Brownie Pie

Brownie pie? Why not? Sweet and salty are always a sure thing.

I’m no expert when it comes to creating food addictions, but I’m  going to take an empirical stab based on Pinterest that sweet and salty are pretty popular. Go ahead, type “sweet and salty” in the search box and see what happens (I know, way science-y method). When you do, be prepared to piss away time you didn’t have, to food porn your way around.

Brownie Pie (iPhone image)

Wait—maybe that’s just me and my addictive personality with Pinterest. Scratch the last sentence in that last paragraph.

But, while we are on the subject of addiction and food. Check out this article from the New York Times on the science of creating addictive junk food and meet the Oppenheimer of the food industry. Seriously, it’s a fascinating read.

. . . complete non-sequitur, don’t forget to check back later this week for a KitchenAid surprise. Want a clue? Click here to see how I made those mini pies.  Second clue  – hit the jump and check out this nifty video from my friend, Julie.

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Brownie Pies


  • 1 recipe Butter Pastry (recipe follows)
  • 6 ounces bittersweet or semi-sweet chocolate
  • 2 egg whites, at room temperature
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cream of tartar
  • 1/4 cup of sugar
  • 1/8 teaspoon salt
  • 3/4 cup pecans or walnuts (optional)

Butter Pastry:

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter


Preparation: Line bake sheet with parchment paper. Heat oven to 400/350 degrees F.

  1. Prepare butter pastry. Let pastry stand at room temperature for 30 minutes until pliable. Position Rack to in lower third oven. Heat oven to 400 degrees F.
  2. Lightly flour surface and roll pastry out to an 1/8 inch thick. Fold pastry in half and transfer to a parchment lined bake sheet. Unfold pastry. Loosely fold and roll edges to form a rimmed crust. Bake for 10-12 minutes or light golden (crust will be a little raw inside).
  3. Meanwhile place chocolate in a microwave-safe bowl. Microwave on 50 percent power (medium) about 2 minutes or until chocolate is almost melted, stirring frequently and until melted; set aside.
  4. Place egg whites, vanilla and cream of tartar in mixer bowl and beat on medium to high speed until soft peaks from. Gradually add sugar and and salt and beat until egg whites are stiff and glossy. Add chocolate and nuts(if using) into beaten egg whites; fold until just combined.
  5. Remove pastry from oven. Reduce oven to 350 degrees F. Spreak chocolate filling over partially baked pastry. Bake about 10 minutes more until surface looks dry and slightly cracked (filling will be fudge inside). Remove from oven and place bake sheet on a cooling rack for at least 45 minutes. Sprinkle with confectioner and shaved chocolate.

To make butter pastry:

Place all-purpose flour and salt in a bowl stir to combine. Add in butter, using a pastry blender cut butter to pea size pellets and blend into the flour mixture. Sprinkle 1 1/2 tablespoons of cold water over flour mixture; toss gently with a fork just until moist enough to hold together (if needed add an additional 1 1/2 teaspoons of cold water). Gather flour mixture into a ball, kneading gently until it holds together. Cover with plastic wrap and chill for at least 3o minutes.

via Better Homes and Garden special magazine issue: Chocolate ~ rich, dark, & decacadent


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37 Responses to “Brownie Pie”

  1. #
    Averie @ Averie Cooks — February 21, 2013 @ 7:30 am

    Wow…a two-in-one that looks too good to be true! I love the combo and you’re right, the salty & sweet combo is just getting hotter & hotter!


  2. #
    Belinda @themoonblushbaker — February 21, 2013 @ 3:00 pm

    Combining desserts has to be new trend in desserts. I love sweet and salty, even buying chocolate with sea salt to cook with. I am looking forward to try this.


  3. #
    JulieD — February 21, 2013 @ 3:22 pm

    I seriously have to make this ASAP. I’m totally in love with how you made this and this recipe. OMGeee


  4. #
    Anna @ Crunchy Creamy Sweet — February 21, 2013 @ 3:53 pm

    OMG, I love how you made the crust with the pasta attachment! Genius! Sweet and salty rocks – sea salt on cookies is a must here!


  5. #
    Katrina @ Warm Vanilla Sugar — February 21, 2013 @ 4:47 pm

    You are a magic woman!! These look fabulous!


  6. #
    Sara {Home is Where the Cookies Are} — February 21, 2013 @ 5:09 pm

    Um, oh my gosh, yes please. Brownie+pie = I’ll take it!! Looks fabulous!!


  7. #
    Julianne @ Beyond Frosting — February 21, 2013 @ 7:42 pm

    This looks so incredible!!! I love how you cut the brownies!


  8. #
    Amanda @ Once Upon a Recipe — February 21, 2013 @ 8:09 pm

    These look absolutely magical! You’re amazing!


  9. #
    Maggie @ A Bitchin' Kitchen — February 21, 2013 @ 8:39 pm

    Can I come live with you and be your official taste tester please? Sweet and salty desserts are my FAVORITE.


  10. #
    Rachel @ Baked by Rachel — February 21, 2013 @ 9:13 pm

    Not only are these cute but I love how you made them! Genius. Now I just need that attachment to make life easier lol


  11. #
    Laura (Tutti Dolci) — February 21, 2013 @ 9:35 pm

    You can never go wrong with sweet and salty! (l like your “science-y” method ;))


  12. #
    Shanna@ pineapple and coconut — February 22, 2013 @ 3:48 am

    SHUT UP!! These look amazing and my guess is an upcoming pasta attachment giveaway?? I have been wanting one forever! You bet I will be watching out for it! These mini pies look amazing!!!


  13. #
    Elizabeth @ Confessions of a Baking Queen — February 22, 2013 @ 5:16 am

    I absolutely love pastry with anything. Especially chocolate. So needless to say this looks delish! Sweet & Salty is a combo I originally thought I wouldn’t like but I become more in love with each dish!


  14. #
    brandi — February 22, 2013 @ 2:47 pm

    woah. my husband would flip for these. i think they’re going on the menu soon, for sure


  15. #
    Jeanette — February 22, 2013 @ 4:50 pm

    What a fun treat – I’m not a huge sweet person, but I do like sweet and salty combinations. My kids would love it if I made these for them – one of my boys is especially a chocolate lover.


  16. #
    Aimee — February 22, 2013 @ 5:25 pm

    I can see this recipe going mini version.. looks so good..


  17. #
    Kiran @ — February 22, 2013 @ 8:28 pm

    Oh my gosh. Seriously, no word to describe, just hand over a few slices :)


  18. #
    Lora — February 23, 2013 @ 1:00 am

    This is so unusual. Love it.


  19. #
    Mary — February 23, 2013 @ 2:20 am

    Thanks for the link to the very interesting article. Your recipes and photos are fantastic!


  20. #
    marla — February 23, 2013 @ 11:06 am

    Brownie meets pie? Simply genius!


  21. #
    Emma — February 24, 2013 @ 12:22 pm

    You have completely right with your very siency survey, sweet and salt are a super combination!!
    These looks awsome!


  22. #
    jasa pembuatan website — February 26, 2013 @ 4:32 pm

    i think i have to try :)


  23. #
    kita — February 28, 2013 @ 2:14 am

    I was hunting for a brownie pie recipe to no avail the other day. I was beginning to think I had made the whole concept up (which we all know isn’t true – thank you Pinterest) but this reminder is much appreciated. You know you make brownie pie look as smexy as I had imagined it would be :D


  24. #
    jen — February 28, 2013 @ 5:53 am

    These look fabulous. I would love one with an afternoon cup of tea. And above all, it fits in perfectly with my plans. :) Two weeks ago my boyfriend gave me an unusual Valentine’s present – he made a private booking for one of the courses organized by Zac’s cooking school in our native Vancouver – cooking classes for couples and now I’m sure this recipe will most certainly be among the first ones we’ll try together.


  25. #
    jules p — March 5, 2013 @ 5:47 pm

    the picture and this recipe make my mouth water. yummy! if I win the mixer, I can make these. (my mixer is too old to handle beating the egg whites!


  26. #
    Tanya — March 12, 2013 @ 1:43 pm

    Welp I know what I’m making for Pi Day on Thursday. Question can I make the pie dough tonight and use it thrusday? How long does it keep?


  27. #
    Wendy Gentzler — March 14, 2013 @ 7:21 pm

    I would so love one of those mixers. I doubt I would ever leave the kitchen again! lol


  28. #
    Sarah D — April 20, 2013 @ 10:34 am

    I wonder how these would taste with some raspberries mixed in/on top? I love raspberries and chocolate together.


    • Naomi replied: — April 22nd, 2013 @ 9:22 am

      Sarah-Me too, so I would totally go for it!


  29. #
    Lila — July 2, 2013 @ 7:29 am

    Ohmygosh. These look amazing, and I don’t know how I’m going to wait until I get home to make them!!!

    I saw this on Pinterest, but it took me to this website:
    I saw your watermark on the pics so then I came over here. Not sure if you’re affiliated with that site or not?


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