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Deep-Dish Mocha Brownie Pie with Strawberry Preserves
Incredibly fudgy deep-dish mocha brownie pie is piled high with juicy homemade strawberry preserves for the BEST brownie dessert you could ever dream of!
Servings 9 servings
- 1/2 cup butter
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1 tablespoon instant espresso, mixed with 1 tablespoon hot water
- 1 cup coconut sugar (or brown sugar)
- 2 teaspoons vanilla extract
- 1/2 cup white whole wheat flour
- 1/4 teaspoon salt
- 2 cups sliced fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Preheat oven to 350F. Lightly grease a 9-in pie plate or skillet. Set aside.
In a small saucepan over medium heat, melt butter and chocolate until smooth. Remove from heat and set aside to cool.
In a large bowl, whisk eggs, espresso, sugar, and vanilla together until smooth. Whisk in melted chocolate mixture until smooth. Slowly fold in flour and salt until batter is just combined.
Scrape batter into prepared pan and bake brownies at 350F 20-25 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool brownie pie completely in pan on a wire cooling rack.
In a small saucepan, combine all ingredients and bring to a low simmer over medium-high heat. Reduce heat to low and simmer sauce, stirring occasionally until sauce is reduced and thickened.
Slice brownie pie and serve with strawberry preserves. Enjoy!