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.

this recipe

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



  1. says

    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.


  2. says

    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 😀


  3. jen says

    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.


  4. jules p says

    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!


  5. says

    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?


  6. Sarah D says

    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!


  7. Lila says

    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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