Signature Brownie Pie with Peanut Butter

A deeply chocolatey brownie baked in a buttery, flaky crust, rippled with a lush swirl of peanut butter lightly scented with coconut. Every bite is a harmony of crispy edges, molten center, and nutty warmth — your new signature indulgence.

The European Butter Crust

Ingredients

• 1 ¼ cups (160 g) all-purpose flour
  
  

• 2 tbsp cocoa powder
  
  

• 1 tbsp powdered sugar
  
  

• ½ tsp fine sea salt
  
  

• ½ cup (115 g) European-style butter, cold and cubed
  
  

1–2 tbsp ice-cold water

Instructions

1. In a bowl, whisk together flour, cocoa, sugar, and salt.
   
   

2. Cut in cold butter with fingertips or pastry cutter until pea-sized crumbs form.
   
   

3. Add ice water gradually until the dough just comes together — don’t overwork.
   
   

4. Shape into a disk, wrap, and chill 30 min.
   
   

5. Roll out on a floured surface and line a 9-inch pie pan. Trim edges and chill 15 min.
   
   

Pre-bake (blind bake) at 180°C / 350°F for 10 minutes with pie weights, then remove weights and bake 5 minutes more.

The Brownie Filling

Ingredients

• 115 g (½ cup) butter
  
  

• 150 g (5 oz) dark chocolate, finely chopped
  
  

• ¾ cup (150 g) brown sugar
  
  

• 2 large eggs, room temperature
  
  

• ¼ cup (25 g) cocoa powder
  
  

• ½ cup (65 g) flour
  
  

• ¼ tsp espresso powder (optional, enhances chocolate)
  
  

• ¼ tsp sea salt
  
  

• ½ cup roasted peanuts, roughly chopped
  
  

Instructions

1. Melt butter and chocolate together over a double boiler or low heat; cool slightly.
   
   

2. Whisk in sugar until glossy. Add eggs one at a time, mixing just until smooth.
   
   

Fold in cocoa, flour, espresso powder, salt, and peanuts until just combined.

The Peanut Butter–Coconut Swirl

Ingredients

• ¼ cup (60 g) natural peanut butter
  
  

• 1 tbsp melted coconut oil
  
  

• 1 tbsp honey or maple syrup (optional for shine)
  
  

• Pinch of sea salt
  
  

Instructions

1. In a small bowl, whisk together peanut butter and coconut oil until silky and pourable.
   
   

Add honey and salt to balance flavor. If too thick, warm briefly or thin with 1 tsp warm water.

Assembly

1. Pour brownie batter into the pre-baked crust.
   
   

2. Spoon the peanut butter–coconut mixture over the top in dollops.
   
   

3. Use a knife or skewer to swirl gently — create ribbons, don’t overmix.
   
   

4. Bake at 175°C / 350°F for 25–30 minutes, until edges are set but center is still slightly soft.
   
   

5. Cool for at least 30 minutes; the filling will settle into a fudgy, truffle-like texture.
   
   

✨ Finishing Touches

• Brush crust edges with a bit of melted butter and sea salt flakes for shine.
  
  

Garnish with a light drizzle of melted dark chocolate and crushed roasted peanuts.