Steinbeck Brownie Pie Recipe

Desserts

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Fit the pie crust into a 9-inch pie plate, crimp the edges, and chill for 10 minutes.

3. 3

   Line the crust with parchment and fill with pie weights or dried beans. Blind bake for 12–15 minutes, then remove weights and parchment and bake 3–4 minutes more to set the crust.

4. 4

   In a medium saucepan over low heat, melt the unsalted butter; remove from heat when melted.

5. 5

   Stir in granulated sugar and light brown sugar until the mixture is glossy and smooth.

6. 6

   Beat in eggs, one at a time, then mix in vanilla extract.

7. 7

   Whisk together all-purpose flour, cocoa powder, and salt in a separate bowl.

8. 8

   Gently fold the dry ingredients into the wet mixture just until combined; fold in the chocolate chips.

9. 9

   Pour the brownie batter onto the blind-baked crust and spread evenly.

10. 10

    Bake for 25–30 minutes, until the edges are set and the center is slightly fudgy. Remove and let cool on a rack for about 20–30 minutes, then refrigerate at least 1 hour to fully set.

11. 11

    Slice and serve, optionally dusted with powdered sugar or with a scoop of vanilla ice cream.