Panko Crusted Brownie Pie Recipe
This Panko Crusted Brownie Pie is a delightful mix of crunchy crust and fudgy center, perfect for any chocolate lover seeking texture and flavor!
Equipment
- 9-inch Pie Dish
- Mixing Bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
- Saucepan
- Oven
Ingredients
- 2 cups panko breadcrumbs
- 1/4 cup coconut sugar for the crust
- 1/4 cup pure butter or coconut oil, optional – for the crust
- 1/2 cup pure butter or coconut oil, optional – for the batter
- 2 teaspoons vanilla extract
- 2 large eggs lightly whipped
- 1/2 cup all-purpose flour
- 1/4 teaspoon sea salt
- 1 cup coconut sugar for the batter
- 1/2 cup unsweetened cocoa powder
- 1 cup chocolate chips choose dark or semi-sweet
Instructions
Prepare the Panko Crust
- Start by melting 1/4 cup of pure butter or coconut oil in a small saucepan over low heat. In a medium bowl, combine 2 cups of panko breadcrumbs and 1/4 cup coconut sugar. Pour the melted butter over the panko mixture and stir until all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of your 9-inch pie dish to form the crust. Place in the oven at 350°F (175°C) and bake for about 8 minutes, just until the crust starts to turn golden. Remove and set aside to cool slightly.
Make the Brownie Batter
- In a saucepan, gently melt 1/2 cup of pure butter or coconut oil over low heat. Remove from heat and whisk in 1 cup of coconut sugar until smooth. Add 2 lightly whipped eggs and 2 teaspoons vanilla extract, mixing well until combined. In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 teaspoon sea salt, and 1/2 cup cocoa powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Finally, fold in the 1 cup of chocolate chips for pockets of melty goodness.
Assemble and Bake
- Pour the brownie batter into the panko crust-lined pie dish, smoothing the top with a spatula. Bake in the preheated oven at 350°F (175°C) for 25-30 minutes. The center should be set but still slightly soft—avoid overbaking to keep that perfect fudgy texture. Once baked, remove from the oven and allow to cool for at least 30 minutes before slicing.
Serve and Enjoy
- Serve your Panko Crusted Brownie Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
Notes
- Press the panko crust firmly into the pie dish to ensure it crisps properly during baking.
- Do not overbake the brownie pie; the center should remain slightly soft for fudgy texture.
- Store the pie at room temperature up to 2 days or refrigerate for up to 5 days to maintain freshness.
- For vegan variations, replace eggs with flax eggs and use coconut oil instead of butter.
- Freeze individual slices wrapped tightly for up to 3 months; thaw overnight before serving.