This weekend, I had a craving for a brownie, an ice cream sundae, and a pie — and that’s how this epic dessert was born.




1 ½ cup graham cracker crumbs¼ cup milk powder1 tsp kosher salt4 Tbsp (1/2 stick) unsalted butter, melted and cooled¼ cup heavy cream


  1. Combine 1 1/2 cups graham cracker crumbs, 1/4 cup milk powder and 1 teaspoon kosher salt in a medium bowl, whisking together until well combined.
  2. In a liquid measuring cup, whisk together 4 tablespoons unsalted butter and 1/4 cup heavy cream. Add to the dry ingredients (from the 1st step) and use a rubber spatula to toss again until the mixture comes together — the butter and cream will act as a glue and create small clusters.
  3. Transfer the clusters to a 9-inch deep pie plate and use your fingers and the palms of your hands to press the crust firmly into the pie plate, covering the bottom and sides of the pan completely. The crust is easiest to mold just after mixing. Set aside as you make the brownie truffle filling.



4 ½ oz dark chocolate (at least 72% cocoa)
6 Tbsp unsalted butter
2 large eggs
¾ cup granulated sugar
¼ cup all-purpose flour
3 Tbsp natural cocoa powder
½ tsp kosher salt
½ cup heavy cream


  1. Preheat the oven to 350 (F).
  2. Combine 4 1/2 ounces dark chocolate and 6 tablespoons unsalted butter in a double boiler (you can make your own double boiler by setting a heatproof bowl over a pan of boiling water, making sure the bottom of the bowl doesn’t touch the water) over medium heat. Use a heatproof rubber spatula to stir the chocolate and butter together, working until the mixture is glossy and smooth. Once the ingredients are completely melted, remove from heat and set aside to cool slightly.
  3. Combine 2 large eggs and 3/4 cup granulated sugar in the bowl of a freestanding electric mixer fitted with a whisk attachment. Whisk together on high for 3 to 4 minutes, until the mixture is fluffy, pale yellow and the mixture passes the ribbon test (detach the whisk, dunk it into the whipped eggs, and wave it back and forth like a pendulum: the mixture should fall in a thickened, silky ribbon shape that then disappears into the batter).
  4. Once the eggs and sugar have reached the ribbon state, replace the mixer with the paddle attachment. Pour in all the melted chocolate and sugar (from the 2nd step) and briefly mix together on the mixer’s lowest speed, before increasing the speed to medium and beating for 1 minute until the mixture is brown and homogenous. Scrape down the sides of the bowl.
  5. In a small bowl, whisk together 1/4 cup all-purpose flour, 3 tablespoons natural cocoa powder, and 1/2 teaspoon kosher salt, before adding to the entire mixture. Beat on the mixer’s lowest speed for 45 to 60 seconds, until there are no clumps of dry ingredients — but be careful not to overmix! Scrape down the sides of the bowl again, before turning the mixer back on to its lowest speed and streaming in 1/2 cup heavy cream. Continue mixing for an additional 30 to 45 seconds, just until the white streaks of cream are fully mixed in.
  6. Pour the brownie batter into the prepared graham cracker crust. Place the pie tin on a sheet pan, and transfer to the preheated oven to bake for 25 minutes. The pie should puff slightly on the sides and develop a sugary, sparkly crust on top. If the brownie pie is still liquid in the center, bake for an additional 5 minutes or so, before transferring the pie to cool slightly on a wire rack. While the pie is cooling, make the hot fudge sauce.



1 oz dark chocolate (at least 72% cocoa), finely chopped
2 Tbsp natural cocoa powder
1 tsp kosher salt
¼ cup heavy cream
2 Tbsp light corn syrup
2 Tbsp granulated sugar


  1. Combine 1 ounce finely chopped dark chocolate, 2 tablespoons cocoa powder, and 1 teaspoon kosher salt in a medium bowl. Set aside.
  2. Combine 1/4 cup heavy cream, 2 tablespoons light corn syrup, and 2 tablespoon granulated sugar in a heavy-bottomed saucepan. Bring to a boil over high heat, stirring intermittently. When the mixture boil, pour it into the bowl containing the chocolate. Let sit for 1 full minute.
  3. After the mixture has sat for a minute, slowly, slowly begin to whisk the mixture. Increase the vigor of your whisking every 30 seconds, until the mixture is glossy and silky smooth. This will take between 2 to 4 minutes, depending on your speed and strength. Use the sauce immediately.

For the full post, visit Hummingbird High.

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