Mississippi Mud Pie

INGREDIENTS

For the Brownies

• 2/3 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 2 sticks butter, unsalted
• 1 bag bittersweet chocolate chips, 10 ounces (I used Ghirardelli 60% cacao)
• 3 large eggs, room temperature
• 1 1/4 cups sugar
• 2 tablespoons cold brewed coffee
• 2 teaspoons pure Vanilla extract
• Cocoa for dusting pan

For the Chocolate Crust

• 6 ounces of finely crushed chocolate graham crackers
• 2 tablespoons sugar
• 1 tablespoon cocoa
• 6 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

For the Chocolate Filling

• 2/3 cup light corn syrup
• 2/3 cup granulated sugar
• 4 ounces good quality bittersweet chocolate chips, such as Ghirardelli
• 1/2 stick butter
• 3 large eggs

For the Chocolate Ganache

• 1 cup heavy whipping cream
• 2 bars, Ghirardelli Bittersweet Chocolate, 60% cacao, 4 ounces each
• 3 tablespoons light corn syrup

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Butter the bottom and insides of a 9 X 9 inch square baking pan. Line the pan with parchment paper, allowing it to hang a couple of inches over the sides. Butter the parchment paper. Dust the bottom and insides of pan with cocoa. Set aside.
3. In a medium bowl, sift or whisk together the dry ingredients and set aside.
4. Cut the butter into pieces and place in a medium microwavable bowl. Microwave for 40 seconds. Add chocolate and whisk until chocolate is melted and butter and chocolate are combined. Set aside.
5. In a large mixing bowl, using an electric mixer, mix the eggs, sugar, coffee and vanilla together on medium speed. Add the chocolate mixture and mix on medium speed to combine. Add the dry ingredients and mix on low speed just long enough to incorporate the dry ingredients.
6. Transfer the batter to the prepared pan and smooth out with an offset spatula. Gently shake pan to even out the batter.
7. Bake for approximately 35 minutes or until a toothpick inserted comes out with moist crumbs. If toothpick is clean, brownies are over baked. Note: Leave oven on.
8. Allow brownies to cool for 5 minutes and remove from pan by lifting the edges of the parchment. Allow brownies to completely cool on the parchment paper. Once cooled, break brownies into chunks and place in a bowl. Set aside.

For the Chocolate Crust

1. Mix the crushed graham crackers, sugar, cocoa, salt and butter together in a medium bowl. Press into the bottom and up the sides of a 9 inch deep dish pie dish. Place in preheated 350 degree oven and bake for approximately 10 to 12 minutes until crust is dry and set. Allow to cool while making pie filling.

For the Chocolate Filling

1. Add corn syrup and sugar to a medium saucepan. Stir and bring to a boil over medium heat. Remove from heat and add the chocolate and butter. Let stand for about 1 minute and whisk until smooth. Set aside.
2. Whisk the eggs in a large bowl. Gradually whisk in the chocolate until well combined. Pour filling into the pie crust and level filling by gently shaking pie dish.
3. Bake for approximately 40 to 45 minutes until filling is set. Transfer pie to a wire rack to cool completely.

For the Chocolate Ganache

1. Heat the whipping cream in a medium pan over medium heat until it just begins to come to a boil, or heat in a microwave safe bowl.
2. Add the syrup and chocolate. Allow to set for 1 minute and whisk until smooth.

To Assemble Topping

1. Pour about 1/2 half of the chocolate ganache over the brownies chunks. Using your hands or a large spoon, gently turn the mixture to evenly coat the brownie chunks. Spoon brownie mixture over the top of the cooled pie filling, slightly mounding it. Drizzle the remaining ganache back and forth over the brownie mixture.
2. Refrigerate until ready to serve.