Four-Minute Brownie Pie
Submitted by gwyvern
Four-minute brownie pie with no crust needed. Beat everything together for 4 minutes, pour into a pie pan, and bake. Fudgy, crackly-topped, and best served warm with ice cream.
YIELD
1 piePREP
20 minCOOK
30 minREADY
1 hrsNo crust, no layers, no patience required. Dump everything in a bowl, beat for four minutes, pour into a greased pie pan, and bake. That’s genuinely the whole recipe for this crustless brownie pie.
The batter puffs up during baking like a chocolate soufflé, then settles as it cools into a dense, fudgy center with a thin, crackly meringue-like top. That dramatic collapse is supposed to happen, so don’t panic when it sinks.
Chopped walnuts folded in at the end add crunch against all that fudgy richness. Cut into wedges and serve warm with a scoop of vanilla ice cream, which melts into the hot brownie and creates its own sauce.
Pro Tips
- Beat the full 4 minutes. The extended beating aerates the batter, which is what creates the rise and the crackly top crust.
- Use softened butter, not melted. Melted butter changes the texture from fudgy to greasy.
- The pie is done when the top has set and developed a thin crust, even if the center looks slightly jiggly. It firms up as it cools.
- Grease the pie pan well. With no crust to act as a barrier, the brownie batter can stick.
Variations
Ingredients
Directions
Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small mixer bowl.
Beat 4 minutes. Stir in nuts and pour into greased 8-inch pie pan.
Bake at 325℉ (160℃). 30 minutes, or until done.
Pie will settle like meringue when cool.
Cut in wedges and serve with ice cream.
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