Anniversary Espresso Brownie Pie


You know, the best things I’ve encountered are unassuming. Perhaps a bit rough around the edges. Dirt-colored pie crust crumbling on its way to a plate.

I suppose I have seen many things go unplanned in one direction or another since we met.

[It’s been a long time.] And I was thinking-

perhaps a trip down Memory Lane will do us both some good.

Remember that time we had Colorful Kapusniak? That was tasty. And, Zucchini Pizza with Lemon and Chives. Crying. Also, when I drove around Minneapolis dropping off slices of Atlantic Beach Pie for everyone. Because priorities. See also: Warm Spaghetti Squash-ta Salad with Beurre Meunière, Tomatoes, and Feta. Dead. Ugh, and those zingy Quick Pickled Red Onions! And, remembering my dad with my Hibiscus Herbal Tea. Then, mending hearts with Lemon, Mint, and Rose Tea.

We’ve been through a lot together. I made this to celebrate, because surely

the only thing that can make brownies better (and I have done my research) is turning them into pie????

Buttery, crumbly, espresso-ed pie crust meets sea-salt topped, pecan-ed, fudge-y brownie goo. Slightly too much crust, like all pies ought to have. Sightly underdone in the middle, like all brownies ought to be. Because, we’ve been doing this thing for six years now, and I think we all know to do what we like.

Sincerely, though-

thank you for following. Wishing you a future filled with less hate and more. pie.

love to you

❤ kc

Espresso Brownie Pie

ESPRESSO CRUST:
2 cups all-purpose flour
2 tbsp espresso powder
1 tbsp unsweetened cocoa powder
1 tbsp granulated sugar
1/2 tsp salt
2 sticks unsalted butter, cold and cubed
1/4 cup ice cold water

BROWNIE FILLING:
1 stick unsalted butter, melted and cooled
1 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
pinch of salt
3 eggs
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans
sea salt, for sprinkling

PIE CRUST:
Whisk together flour, espresso powder, cocoa powder, sugar, and salt. Add cubed butter and rub together with your fingers until the dough is shaggy and moist. Pour in water and mix with your hands until combined. Roll out onto a floured surface and fold, shaping the dough into a rectangle. Wrap in plastic wrap and refrigerate 30-45 minutes before proceeding. Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Remove dough from plastic wrap. Flour a clean counter or a large cutting board, and gently sprinkle flour over the dough. Use a rolling pin to roll the dough out into a flat circle, about 1/4 inch thick and 10-11 inches in diameter. Gently fold dough in half over the rolling pin to transfer to a 9-inch pie dish. Use your fingers to make large crimps in the pie crust around the edges, trimming any overhang. Bake for 10 minutes. Meanwhile, prepare brownie batter.

BROWNIE BATTER:
Whisk together sugar, cocoa powder, flour, and salt. Pour in cooled, melted butter, whisking to combine. Stir in eggs, one at a time, until the batter is glossy. Stir in chocolate chips and pecans. Pour batter into the crust and sprinkle the top with sea salt. Bake until pie crust is browned and the middle of the brownie batter is slightly underdone, about 35-40 minutes. Let cool completely before slicing and MELTING OMG SO GOOOOOOOOOOOD

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