Mocha Fudge Brownie in a Whole Wheat Crust

For the crust:

Preheat oven to 350 F. Place flour, sea salt and butter in food processor. Blend until butter is cut throughout the flour and the mixture almost looks like crumbs.

Slowly add the water until the dough forms a ball. If it doesn’t form a ball, you may need to add a little more water.

Roll out your dough on a floured surface. Place your pie pan or tin on top of the crust and carefully flip it over. If there is dough hanging off the sides of the pan, I like to fold it over and crimp it. Poke little holes in the crust with a fork. You don’t want the pie to puff. Bake in the oven at 350 F for ten minutes and then take it out of the oven. Set it on a wire rack to cool while you prepare the filling. Keep the oven on.

For the filling:

Melt the butter slowly in a bowl set over a pot of simmering water (double boiler). Add all of the chopped chocolate and stir until all of the chocolate is melted. Set aside to cool.

In a large bowl, beat the eggs, sugar, espresso powder and vanilla until light and fluffy, around 3-5 minutes. Add the melted chocolate and mix to combine.

In a small bowl, combine flour, baking powder and salt. Fold the flour mixture into the egg mixture until combined.

Pour into the pie shell and bake for 30-45 minutes depending on your oven. You will want the top to be set, but it is okay if the inside is soft. You want it that way! Once the pie is done, take it out of the oven and let it sit for at least 10 minutes before serving.

Slice and enjoy with a dollop of homemade whipped cream! Buon appetito!