Gluten Free Brownie Pie
This is the most amazing brownie pie I’ve ever tasted. I think the magic ingredient is the sour cream you put it. This gives the pie a creamy texture the compliments the chocolate. This is about the richest pie you will ever taste. One small piece is plenty and ice cream would make it an even more decadent treat.
If you prefer plain brownies don’t use the extra chocolate chips or nuts. However if you like brownies chock full of yumminess go ahead and add them. I’ve tried this pie both warm out of the oven and cooled to room temperature. Surprisingly I prefer to eat this pie at room temp. I feel that it gives it a much stiffer consistency which is much tastier.
Gluten Free Brownie Pie:6 Tablespoons Butter2 Cups Chocolate Chips½ Cup Gluten Free Flour¼ Teaspoon Xanthan Gum½ Cup Cocoa Powder1/3 Teaspoon Baking Powder¼ Teaspoon Kosher Salt3 Eggs1 Cup Sugar½ Teaspoon Vanilla½ Cup Sour Cream1 Cup Chocolate Chips (optional)½ Cup Chopped Nuts (optional)Preheat the oven to 350 and grease a deep dish pie plate.
Place the butter and chocolate chips in a microwave safe bowl. Microwave the contents in 30 second increments until the chocolate chips have melted. Stir to combine, set aside to cool.
Combine all the dry ingredients in a separate bowl, whisk to combine. Set aside.
In the bowl of a stand mixer, combine the chocolate mixture, eggs, sugar and vanilla. Beat until thoroughly combined.Add the dry ingredients, reserving about ¼ of a cup for later. Beat until well combined.
Add the sour cream and beat until the batter becomes thicker and more elastic.
Stir in the optional chocolate chips and nuts if using and the remaining dry ingredients. Stir until everything is evenly distributed.
Spread into the pie plate. Cover with foil and bake for 35-40 minutes. Remove the foil and cook for another 5-10 minutes until a toothpick inserted into the center comes out clean.Cool to room temperature before serving.
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Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn