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Double Chocolate Chip Brownie Pie

Double Chocolate Chip Brownie Pie

By Traeger Kitchen

These Traeger-baked brownies will satisfy the family's Sunday night chocolate sweet-tooth craving.

Prep Time

20 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
1 1/2 Cup semisweet chocolate chips
1 Cup butter
1 Cup brown sugar
1 Cup Sugar
4 Whole eggs
2 Teaspoon vanilla extract
2 Cup all-purpose flour
2/3 Cup unsweetened cocoa powder
1 Teaspoon baking soda
1 Teaspoon Salt
3/4 Cup White Chocolate Chips
3/4 Cup nuts (almonds, pecans, peanuts, etc.)
1 Whole Hot Fudge Sauce, 8oz
2 Tablespoon Guinness Extra Stout


  • 1

    Coat the inside of a 10-inch (25 cm) pie plate with non-stick cooking spray.

  • 2

    When ready to cook, set the grill temperature to 350°F (180 C)and preheat, lid closed for 15 minutes.

  • 3

    Melt 1/2 cup (100 g) of the semi sweet chocolate chips in the microwave. Cream together butter, brown sugar and granulated sugar. Beat in the eggs, adding one at a time and mixing after each egg, and the vanilla. Add in the melted chocolate chips.

  • 4

    On a large piece of wax paper, sift together the cocoa powder, flour, baking soda and salt. Lift up the corners of the paper and pour slowly into the butter mixture.

  • 5

    Beat until the dry ingredients are just incorporated. Stir in the remaining semi sweet chocolate chips, white chocolate chips, and the nuts. Press the dough into the prepared pie pan.

  • 6

    Place the brownie pie on the grill and bake for 45-50 minutes or until the pie is set in the middle. Rotate the pan halfway through cooking. If the top or edges begin to brown, cover the top with a piece of aluminum foil.

    350 ˚F / 177 ˚C


  • 7

    In a microwave-safe measuring cup, heat the fudge sauce in the microwave. Stir in the Guinness.

  • 8

    Once the brownie pie is done, allow to sit for 20 minutes. Slice into wedges and top with the fudge sauce. Enjoy.

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