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Halloween Brownie Pie
- 15 mins
- 9 ingredients
- 1 Diamond of California Chocolate Nut Pie Crust
- 115 g unsalted Butter
- 85 g 70% cacao dark chocolate chopped
- 200 g granulated sugar
- 2 Large eggs
- 1 tbsp vanilla extract
- 95 g all-purpose flour
- 1/2 tsp fine sea salt
- 60 g chopped walnuts toasted (optional)
Preheat the oven to 350°F (180°C).
Place the butter and chopped chocolate in a heatproof bowl and set over a pan of gently simmering water to create a double boiler. Stir occasionally until the chocolate is fully melted. Then remove the bowl from the heat and set aside to cool for 5 minutes.
Add the sugar, eggs, and vanilla to the melted chocolate mixture and whisk until well combined. Sift in the dry ingredients and use a rubber spatula to gently fold until just combined. Fold in the chopped walnuts, if using. Pour the brownie batter into the crust, then set aside.
In a medium bowl, beat together the cream cheese, sugar, and milk until smooth and well combined. Transfer the mixture to a piping bag.
To make the spiderweb, pipe concentric circles about ½-inch apart, starting in the center and moving out each time. Once the circles are drawn, take a knife and draw it from the outer edge of the pie to the center. The knife will draw the cream cheese filling into arcs.
Place pie onto a cookie sheet and bake for 35-40 minutes, until the top is set and starting to crack. The pie shown in the photos was baked for 38 minutes (a toothpick came out with moist crumbs). The center won’t turn to a crumbly brownie texture because of the crust – it’ll stay pretty fudgy, but if you like it more done, cook it slightly longer. Your choice!
Cool the pie completely before slicing and serving with ice cream or whipped cream.
Store covered at room temperature for up to 3 days or freeze slices for up to one month.
RECIPE CONTRIBUTED BY MIKE BAKES NYC