peanut butter double brownie pie with sweet and salty corner crust
Count on this recipe to become your go-to for a killer dessert. Simple to put together and fantastically delicious. Top it with ice cream, whipped cream or nothing!
100g Sweet and Salty Corners
57g butter, melted
100g chocolate chips
65g peanut butter
2 large eggs
43g cocoa powder
50g chocolate chips
30ml heavy cream
Preheat oven to 175 degrees C.
Spray a 9-inch pie dish with vegetable oil spray.
Put the Corners into the bowl of a food processor and process until they form nice fine crumbs. Add the 57g melted butter and pulse until blended. Transfer the crumb mixture to the pan dish and press into bottom and sides firmly.
Bake for 5 minutes. Sprinkle the bottom of the pie with chocolate chips and return to the oven. Bake for 3 minutes. Use a small spatula to carefully spread the chocolate chips over the bottom of the crust.
Put the 112g butter and the peanut butter into a medium saucepan and set over low heat. Stir until melted and evenly blended. Off the heat, whisk in the sugar and eggs until smooth. In a separate bowl, whisk together the flour and cocoa. Stir the dry ingredients into the butter mixture and blend until smooth. Spoon into the lined pie dish and smooth the top.
Bake for 30-35 minutes, until slightly puffed and firm.
Let cool completely, at least 1 hour.
Melt the remaining chocolate chips with the heavy cream, stirring until very smooth. Drizzle over the pie and let cool 15 minutes.