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Jazz up your Thanksgiving pie line up with this decadent Nutella brownie pie AKA a fudgy, brownie pie swirled with Nutella atop a buttery, flaky homemade pie crust.
Nutella Brownie Pie
I mean…do I even have to write anything about this Nutella brownie pie to convince you to eat it? I feel like just from looking at it and the title alone you’re already planning your Thanksgiving dessert spread around it and jumping right down to the recipe. But, just in case you need convincing let me just say that this decadent chocolate pie set atop a buttery, flaky homemade pie crust contains an entire jar of Nutella.
And just take another peek at that texture (see exhibit A above). CAN YOU EVEN?!
What is Nutella brownie pie?
Don’t get me wrong, fruit pies, pumpkin pies, and pecan pies are all great options, but do any of them really compare to a chocolate pie? Everyone likes chocolate, so if you’re looking for a dessert that every single guest is going to go for on the Thanksgiving dessert spread, this is your girl. This delicious pie takes the best parts of pie (the buttery pie crust, obviously) and brownie (the gooey center, duh) to form the mot perfect Nutella brownie pie.
Ingredients for this Nutella pie
First things first, let’s chat ingredients. This Nutella brownie pie call for pantry staples + Nutella (which is a pantry staple to me heheh), so you should be able to throw this pie together on a whim. If you use a store bough pie crust it will come together even quicker, so if you’re in a pinch (or just overwhelmed with all the other Thanksgiving prep) feel free to swap out the homemade one!
All Purpose Flour
Tips for the best Nutella brownie pie
I consider myself the brownie queen, and this brownie pie is no exception. The Nutella filling tastes just like a fudgy, Nutella swirled, chocolate brownie and the pie crust perfectly offsets the sweetness with a little salty-sweet action. And luckily for you, we’ve got allllll the tricks to ensure your brownie pie turns out perfect:
Beat the eggs and the butter and sugar for a long time: This will give you that signature crackly topped brownie look! I usually make these by hand and recommend beating the eggs, sugar and butter together until light and foamy–usually just as your arm is starting to get sore 🙂
Use high quality cocoa powder: The Nutella provides most of the chocolate-y flavor to this pie, but you’ll also need some cocoa powder to keep them fudgy and decadent! We recommend a high quality Dutch processed cocoa–we love Rodelle!
Go big or go home on the Nutella swirl: We’re not here to play around. If you’re going to eat 2/3 of a jar of Nutella you might as well eat the rest of it swirled in thick ribbons in your brownie pie. Duh.
How to serve Nutella brownie pie
There are a few way to serve up this chocolate pie, but first you must make sure to let it cool completely before serving to make sure the pie is fully set and doesn’t turn into a molten Nutella mess when you cut into it. Make sure to chill it for at least 2 hours before serving. You can make it up to 2 days in advance and store tightly covered in the fridge until read to serve!
Okay, now that we got all that serious chilling business out of the way, we can talk about the fun stuff. You can of course serve this pie on its own, but it is incredibly rich and chocolatey so I like to finish it off with one of the folllowing:
1 unbaked 9 inch pie crust (you can use homemade or store bought!)
1/2cup unsalted butter
2/3cup granulated sugar
2 large eggs, at room temperature
2/3cup Nutella + about 1/3 cup for swirling
2/3cup all-purpose flour
1/4cup Dutch process cocoa
1 teaspoon vanilla
1/2 teaspoon salt
Place your pie dough on a well floured surface and roll out into a large circle to about an 1/8th of an inch thickness. Place your pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped. Place in the freezer to chill while you make the filling.
While the crust chills, preheat the oven to 375°F and make the Nutella brownie filling.
In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2 more times. Some granules of sugar will remain, but the goal is to get the mixture to a glossy finish.
Allow the mixture to cool slightly, then add in the eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly, about 2 minutes.
Add in the 2/3 cup Nutella and vanilla extract and mix well.
Add the cocoa powder, flour, and salt. Fold in the flour until just combined.
Pour mixture into prepared pie crust, using a rubber spatula to spread the batter out evenly. Drop the remaining 1/3 cup (the rest of the jar if you’re using a small jar of Nutella) by the tablespoon on top of the brownies. I like to do this like a 5 pattern on dice. Use a butter knife to make big swirls throughout the brownies. Don’t over swirl–you want big ribbons of Nutella!
Bake for 35 to 40 minutes, testing for doneness by inserting a knife into the center of the pie. You’ll know it’s done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it.
Place in the fridge to cool for at least 1 hour before serving!