Scout’s Honor Fudge Brownie Pie

Recipe Erin Chapman af The Pie Co., Copenhagen

Our tried and true Fudge Brownie Pie with a cookie and nut crust from our Pie Cookbook (DK) Are you wising for an easy “one-bowl” Brownie fix? Check out our housemade Fudge Brownie Mix here
– we can ship directly to your door!

Makes ca. 8 servings

Crust:
200 g digestives or graham crackers,  finely ground  (1 1/4 cup) 
100 g pecans or walnuts (1/2 cup)
80 g butter, melted (1/3 cup)
50 g sugar (1/4 cup)
1/4 teaspoon salt

Filling
100 g flour (3/4 cup)
60 g cocoa powder (1/2 cup)
1/2 teaspoon baking powder
1/2 teaspoon salt
340 g sugar (1 1/2 cup)
170 g butter, melted (3/4 cup)
3 eggs
1 teaspoon vanilla extract
150 g dark chocolate, chopped or chips (3/4 cup)

HOW TO:

CRUST
Grind the cookies to a fine crumb mixture in a food processor or blender.
Chop or grind the pecans or walnuts to small crumbs.
In a mixing bowl, stir together the cookies, nuts, melted butter, sugar, and salt until combined.
Pour the cookie mixture into a ca. 23-24 cm (9-inch) pie pan and press evenly onto the bottom and up the sides. Set aside.

FILLING
Preheat oven to 160 C / 325 F.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder and salt.
In a separate bowl, whisk together the sugar, melted butter, eggs, and vanilla until smooth.
Pour the egg mixture into the flour mixture and whisk until combined and there are no dry pockets. Stir in the chocolate chips. Pour the filling into the prepared unbaked pie shell and place on a baking sheet.

BAKE
Bake for 45-50 minutes, or until the center is baked through. Check by inserting a knife or toothpick in the center. If it comes out clean, the pie is done. You may encounter some melted chocolate chips, so check in a few different spots, if unsure. Allow to cool completely and until ready to serve.