Nutritional Info

Nutrition Facts

Serving Size 1 (45g)

Calories 182
Calories from Fat 127 (70%)
Amount Per Serving %DIV
Total Fat 14.1g 22%
Saturated Fat 6g 30%
Monounsaturated Fat 5.9g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 251.4mg 84%
Sodium 53.6mg 2%
Potassium 93.3mg 2%
Total Carbohydrate 9.8g 3%
Dietary Fiber 1.1g 4%
Sugars 5.8g
Protein 4.5g 9%

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Recipe Description
This gooey, fudgy brownie pie, baked in a chocolate cookie crust, is Ronna and Marc's favorite. It's very rich and very sweet, so delicate portions will do. You may want to pair this with vanilla ice cream or whipped cream (or nondairy substitutes) to offset the intensity of the chocolate. Like that's a bad thing!
Prep time
35 min
Cook time
50 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  potato starch
1/4 Cup(c)  matzoh cake meal
1 1/4 Cup(c)  sugar
1/4 Cup(c)  unsweetened cocoa powder
1/2 Teaspoon(t)  salt
1   large egg yolk
6 Tablespoon(T)  cold unsalted butter, cut into 12 pieces
8 Tablespoon(T)  unsalted butter
1 Cup(c)  semisweet chocolate chips
2   large eggs
3 Tablespoon(T)  matzoh cake meals
1 Teaspoon(t)  vanilla
1 Cup(c)  pecan halves, toasted and finely chopped


Preheat the oven to 350°F. Spray a 9 or 10 inch deep dish pie plate. To prepare the crust: Combine the potato starch, cake meal, sugar, cocoa powder and salt in a food processor and process to mix. Add the egg yolk and cold butter, and process until the crust comes together. Press the crust onto the bottom and up the sides (but not on the rim) of the prepared pie plate. Bake until the surface appears dry and barely set, about 8 minutes. Set the pie plate on a wire rack to cool. To prepare the fIlling: Warm the butter and 1/2 cup of the chocolate chips in a small saucepan over medium low heat until barely melted. Remove the pan from the heat and stir to finish melting. Set the mixture aside to cool for 5 to 10 minutes. Whisk the eggs in a medium sized bowl. Add the sugar, cake meal, potato starch, vanilla and salt, and combine well. Blend in the cooled chocolate mixture. Stir in the remaining 1/2 cup chocolate chips and 1/2 cup of the pecans. Spoon the filling into the pie shell and press the remaining pecans lightly onto the surface. Bake on the center oven rack until set, about 30 to 35 minutes. Don't be alarmed if it cracks a bit and puffs. Let the pie cool completely on a wire rack. Cut the pie into thin wedges and serve at room temperature, or chilled. To chill, refrigerate it, covered, for at least 2 hours.

Additional notes

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