Deep Dish Brownie Pie

🧂 Ingredients

• 1 Recipe Brown Butter Rye Pie Dough
• 3 eggs

  (refrigerator cold)
• 150 grams sugar

  (¾ cup)
• 68 grams miniature marshmallows

  (1 heaping cup)
• 170 grams unsalted butter

  (12 Tablespoons)
• 170 grams unsweetened chocolate

  (6 oz.)
• 165 grams light brown sugar, packed

  (¾ cup)
• 40 grams cocoa powder

  (⅓ cup )
• 1 teaspoon espresso powder

  (optional)
• 1½ teaspoon vanilla
• 45 grams rye flour

  (½ cup less 1 Tablespoon)
• ½ teaspoon salt
• 1 Recipe White Chocolate Whipped Ganache

Instructions

• 1 Pie Dough. Remove pie dough from the refrigerator and let it rest at room
  temperature for approximately 5 minutes. On a lightly floured surface, roll out
  the dough so that there is approximately a 1 inch overhang over the sides of the
  pie dish. Trim and crimp the edges. Place pie dish with the prepared pie dough
  in it into the refrigerator or freezer while you make the brownie filling.
• 2 Brownie Filling. Preheat oven to 350°F.
• 3 In an electric mixer with either the whisk or paddle attachment, whisk/beat eggs
  on a medium-high speed. Once the eggs start to get foamy, increase the mixer to
  high and add the white sugar (not the brown sugar) slowly, a little bit at a
  time. Once all the sugar has been added, allow the eggs and sugar to continue
  whisking/beating for approximately 5-10 minutes until it is thick, pale yellow,
  airy, and forms a ribbon when dropped on itself.
• 4 Meanwhile, place the marshmallows in a medium saucepan over the lowest heat. As
  they start to melt, stir them. They will clump into a sticky ball. Add the
  butter and chocolate. Stir occasionally until all ingredients are fully melted.
  (Don’t sweat it if there are few unmelted marshmallows.) Remove from heat. Stir
  in the brown sugar, cocoa powder, espresso powder, and vanilla. Transfer to a
  large mixing bowl and set aside for a couple of minutes to make sure the mixture
  cools completely.
• 5 In a small bowl, whisk together the rye flour and salt.
• 6 With a spatula, gently fold in the beaten eggs to the chocolate mixture. Fold
  (do not mix) the batter until the eggs are fully incorporated.
• 7 Gently fold in the flour and salt just until all the flour is fully absorbed.
• 8 Pour batter into cold pie dough. Bake for 45-50 minutes, just until a toothpick
  inserted in the middle comes out clean. Cool completely on a wire rack.
• 9 Topping. Place the refrigerator cold ganache in a cold mixing bowl. With an
  electric mixer or by hand with a whisk, whisk the ganache until stiff peaks are
  formed. Spread on top of cooled brownie pie, or pipe it decoratively on top.

Nutrition Info