Brownie Pie

By Leite's Culinaria

Ingredients

1 food processor pie crust recipe (pre-baked and cooled)
1 cup semisweet chocolate chips
4 tablespoons (2 oz) unsalted butter
1/4 cup vegetable oil
2 tablespoons unsweetened cocoa powder
3/4 cup packed dark brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 teaspoon salt
1/4 cup all-purpose flour
1 1/4 cups pecans (toasted and coarsely chopped)

Prep Time45mins
Cook Time60mins
Servings8

Instructions

Preheat the oven to 325°F (160°C).

Microwave 2/3 cup of the chocolate chips and the butter in a bowl, stirring every 30 seconds or so, until melted, 60 to 90 seconds total.

Whisk in the oil and cocoa until smooth.

In a separate bowl, whisk the sugar, eggs, vanilla, and salt until smooth and thick.

Whisk the chocolate mixture into the sugar mixture just until incorporated.

Stir in the flour and remaining 1/3 cup of chocolate chips until just combined.

Scatter the pecans over the pie crust.

Pour the chocolate fudge batter over the top, using a spatula to smooth the top. Bake the pie until a toothpick inserted in the center comes out with a thin coating of batter attached, 30 to 35 minutes.

Let the pie cool on wire rack until barely warm, about 1 1/2 hours. Slice and serve. (The pie is best warm from the oven but it can be reheated, uncovered, in a 300°F (150°C) oven until warm throughout, 10 to 15 minutes.)