| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 20 min |
| Cook: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 6 tablespoons unsalted butter, diced
- 3 ounces unsweetened chocolate, chopped
- 1 1/4 cups packed dark brown sugar (about 9 ounces)
- 3 eggs, at room temperature
- 3/4 cup flour
- 1/4 teaspoon fine salt
- 1/2 cup walnut pieces, toasted
- Biscotti Crumb Crust, recipe follows
- Walnut halves, optional
- Ice cream or sweetened whipped cream, optional
- One 5.5-ounce box biscotti (about 8), coarsely broken
- 1/2 stick unsalted butter, chilled and diced
- 1/4 cup packed dark brown sugar
Instructions
- Preheat the oven to 350 degrees F.
- Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge.
- Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.
- Cut the pie into wedges and serve with ice cream or whipped cream, if using.
- Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 433 |
| Total Fat | 23 g |
| Saturated Fat | 11 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 79 mg |
| Sodium | 179 mg |
Reviews
This was very good. The people who found it didn’t work probably mixed up the ratios of butter/sugar that belonged in the crust vs the amount that belonged in the filling (this is what I did while making it with my 2 “helpers” aged 6 and 3). Although I found this tasty, at the end of the day I think I would just prefer a really good brownie recipe without the biscotti (or enjoy a good biscotti cookie without the brownie). It feels like an over complicated chess pie. I will be using the biscotti crust in place of graham crackers for other desserts though!
The cake turned out rather dry and very dense. Not particularly tasty, either. I would not make it again. With all that good quality chocolate and nuts there are hundreds of much better recipes than this one.
This is an awesome and simple recipe, just as it is, but don’t overbake. This time I added a teaspoon of instant coffee as it enhances the chocolate flavor. I was sad to see the last piece eaten. Thanks so much for an easy and elegant dessert.
This pie is the same in texture as a chocolate peanut butter pie that was served in an excellent little homestyle restaurant that I used to go to. I would love to add peanut butter to the mis. Can you suggest the best way to do this without ruining the texture?
This pie is delish! I actually make it gluten free, so I do no crust and sub the flour for pamelas. You could also use a gluten free pie crust. This is a go to for my family and I have made this time and time again without fail. Everyone always loves it. In fact I have one in the oven now!
Best brownie ive ever had
Thought I would try this to see if I want to make for company this winter and YES I WILL, wonderful rich flavor for chocolate lovers….which I have. Thanks again Giada.
This was a great recipe. It came out perfectly fudgy when baked for 29-30 minutes. I would bake the crust for a bit less time next time – maybe 10 minutes. I think the dark brown sugar is key for this recipe’s richness. The family loved it!
YUM!! This has become one of our favorites. I make it exactly as directed but cook at least 5 minutes less. (The crust can be cooked slightly less too. The flavor of the crust is wonderful and warmed, with a little vanilla ice cream, this is a wonderful dessert. Just don’t overcook. I usually take it out early — check with a toothpick — and it will stay moist.
For those of you complaining about dryness, this is most likely due to overbaking, in this type of dessert is better to underbake, as pie cooks as it cools…..