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Triple Chocolate Brownie Pie

February 11, 2016

Triple Chocolate Brownie Pie
Paula Nemzek for KCTS 9 Cooks

When it comes to sweets for the sweet on Valentine’s Day, this sinful dessert will melt the heart of any chocolate lover. Chewy on the outside and gooey on the inside, a touch of coffee brings out the intense flavor.

Serves 12

  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 1/4 cups (20 ounces) semisweet chocolate chips, divided (A standard package is 12 ounces.)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon instant coffee granules (Two Starbucks Via packs are the perfect amount.)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup (4 ounces) toasted pecans or walnuts, roughly chopped (optional)
  • 2-3 tablespoons heavy cream or half-and-half

Grease and flour a 9-inch tart pan with removable sides. You may also use an 8-inch square pan, or even a pie plate, but the fluted edge of a tart pan makes the best presentation. Preheat the oven to 350 degrees.

In the microwave, melt the butter in a glass measuring cup or bowl that holds at least 4 cups. Add 2 cups of the chocolate chips and stir until the chocolate melts and the mixture is glossy, with the texture of a nice frosting. You may have to microwave a few extra seconds until the chocolate melts completely. Set aside to cool.

In a large bowl, using a spatula, beat together the eggs, sugar, coffee and vanilla until light and fluffy, about 2 to 3 minutes. Stir in the cooled chocolate.

In a medium bowl, combine flour, baking powder, salt, 1 cup of the chocolate chips, and the nuts. Stir until chips and nuts are coated with the flour mixture, then gently fold the flour mixture into the batter until just combined. Do not overmix.

Spread batter into the pan and bake for 35 to 40 minutes, until the center is puffed a bit. It will rise while baking, about half an inch above the fluted top edge. The top may crack a little, and the inside will be soft. (You’ll need to bake about 5 minutes longer for an 8-inch pan, as the brownie will be thicker.) Cool 1 hour before pulling off the sides of the tart pan. If you use a pie plate or square pan, leave the brownie in the pan. It's ready to serve, now or later.

For the finishing touch, in a glass measuring cup, melt the remaining 1/4 cup of chocolate chips with the heavy cream in the microwave. Drizzle on the tart right before serving for a liquid shot of chocolate delight, or leave on longer and the glaze will firm up, as will the chocolate chips hidden inside the brownie. Cut into wedges and indulge.