Creamy Fudge Brownie with Chocolate Liqueur pie Recipe 

Cherry, blueberry, and possibly bourbon with flakey crust are the focus today. Plus a big scoop of vanilla bean ice cream, as I'm doing today. It's the right way. 

Ingredient 

PIE CRUST – 1 1/2 cups very cold butter cut into small cubes, 3 stick – 3 cups all purpose flour – 1 egg beaten – 5 tablespoons cold water – 1 tablespoon apple cider vinegar – ▢1 teaspoon salt FUDGE BROWNIE LAYER – 1/2 cup canola oil – 6 tablespoons unsalted butter melted – 6 tablespoon unsweetened cocoa powder – 1 cup sugar – 3 eggs – 1 tablespoon vanilla extract – 1 1/4 cups all-purpose flour – 1/4 teaspoon salt – 3/4 cups chocolate chips CHOCOLATE FRANGELICO CRÈME BRÛLÉE LAYER – 3/4 cup heavy cream – 1/4 cup Frangelico hazelnut liqueur swap coffee bourbon or simply more cream), or kahlua (YUM! – 4 ounces semi-sweet chocolate chopped – 1 vanilla bean seeds scraped – 2 large egg yolk – 1 tablespoon corn starch – 1 1/2 tablespoon sugar – 6-8 tablespoons brown sugar for topping HAZELNUT WHIPPED CREAM – 1 cup heavy whipping cream very cold – 1 tablespoon powdered sugar – 1 tablespoon Frangelico hazelnut liqueur or vanilla

Direction

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1

To make pie crust. To make coarse meal, gently combine butter and flour in a big basin with a pastry cutter. After beating the egg with a fork in a small bowl, add it to the flour and butter. 

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2

Mix 5 tablespoons cold water, 1 tablespoon apple cider vinegar, and 1 teaspoon salt. Carefully mix all ingredients until dough forms a ball.

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3

Divide the dough ball in three. Place three evenly sized dough balls in a large Ziploc bag or plastic wrap. To simplify rolling, slightly flatten each dough ball using a rolling pin or hands. 

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4

Store sealed bags in the freezer until needed. Remove one round from the freezer after 15 minutes, remove from bag or wrap, and roll out if using the dough immediately. Store leftover dough in the freezer.

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5

Roll the dough from the middle on a floured surface. Sprinkle flour on moist dough. If the dough sticks, scrape it with a metal spatula, rotate it, and roll it to 1/2 to 1 inch larger than the pie plate.

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6

Half the dough twice and fold it to make a large triangle. Carefully unfold the triangle in a pie plate. After pressing the dough, shape the pie pan edges.

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7

Create brownie layer. Preheat oven to 325 F. Mix canola oil, butter, and chocolate. Mix eggs. Mix in sugar and vanilla. Continue beating after adding chocolate. Gradually add flour and salt. Add chocolate chips.

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8

Put brownie mixture in pie pan evenly. Bake brownie top at 325 degrees for 45–50 minutes to harden. Cool while creating the Crème Brûlée Layer after baking.

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9

For Crème Brûlée, mix heavy cream, hazelnut liqueur, chopped chocolate, and vanilla bean seeds in a medium saucepan. Stir the mixture frequently over medium heat until the chocolate melts and smooths. Cool for 5 minutes after melting.

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10

Five minutes after cooling, wrap chocolate Crème Brûlée in plastic. Serve the pie after 2 hours of refrigerating or 1 hour of freezing. Whip cream before serving. Whip cream in a large basin or stand mixer until firm peaks form.

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Chocolate Bourbon Pecan Pie Custard Cake Collapses Recipe 

also see

also see

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