Brownie Espresso Pie Recipe

Update Servings
  • 2/3 cup butter, unsalted
  • 1 1/4 cups granulated sugar
  • 1/2 cup corn syrup (light)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 tablespoons instant expresso powder
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • 2 cups nuts- chopped (pecans, walnuts or almonds)
  • plus extra for garnish if desired
  • 8 ounces semi-sweet chocolate (8 squares) chopped
  • 8 ounces heavy whipping cream
  • garnishs that can be used include:
  • ice cream, fresh fruit, nuts, whipped topping
20 mins
1 hr
  • Cream butter and sugar together in a large mixing bowl. Beat in corn syrup and vanilla, add eggs one at a time while beating.
  • In a smaller bowl, combine flour, cocoa, and salt. Add batter mixture along with milk--beat on low speed until combined completely. Stir in chopped nuts.
  • Coat entire inside of spring-form pan with cooking spray. Pour into prepared pan and baked at 325º for 60 minutes or until cake tester comes out clean (one inch from outside of pan).
  • Remove from oven and cool on wire rack.
  • Chocolate Topping: in a small sauce pan, bring whipping cream almost to a boil. Remove from heat and immediately stir in choppped chocolate until melted. 
  • Release sides of spring-form pan and place pie on serving plate.
  • Spread chocolate topping on top and down the sides. Cut in about 12 wedges and garnish as desired.
  • Refrigerate leftovers.
  • Tip: The pie will cut more easily, if it is made a day ahead and refrigerated.
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