Ingredients
- 6 tablespoon unsalted butter, diced
- 3 ounce unsweetened chocolate, chopped
- 1 1/4 cup (packed) dark brown sugar (about 9 ounces)
- 3 cup eggs
- 3/4 cup flour
- 1/4 teaspoon (generous) salt
- 1/2 cup walnut pieces, toasted
- 6 tablespoon unsalted butter, diced
- 3 ounce unsweetened chocolate, chopped
- 1 1/4 cup (packed) dark brown sugar (about 9 ounces)
- 3 cup eggs
- 3/4 cup flour
- 1/4 teaspoon (generous) salt
- 1/2 cup walnut pieces, toasted
- 1 5.5-ounce box biscotti (about 8), coarsely broken
- 1/4 cup (1/2 stick) chilled unsalted butter, diced
- 1/4 cup (packed) dark brown sugar
Preparation
Baking Directions:
To prepare the pie:Preheat oven to 350 degrees F.
In a heavy medium saucepan, whisk the butter and the chocolate over low heat until the chocolate is almost melted.
Remove the pan from the heat and whisk until the chocolate is fully melted and mixture is smooth.
Whisk in the sugar, then the eggs, 1 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 crust.
If desired, press a ring of walnut halves into batter around the top edge.
Bake the brownie pie until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set but a wooden skewer inserted into the center comes out with some moist batter still attached, about 35 minutes.
Cool the pie completely on a rack.
Cut the pie into wedges, Serve with ice cream or whipped cream.
To make the biscotti crumb crust:Preheat the oven to 350 degrees F.
Blend all of the ingredients in a 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 it is golden and feels firm to the touch, about 15 minutes.
Cool the crust completely.
