Beth’s Brownie Pie Sundae

The Steps

1. In a medium-sized pot melt the butter and the chocolate on medium-low heat. Whisk until combined and smooth. Remove from heat and allow to cool slightly.
2. In a large bowl combine eggs, sugar and vanilla. Slowly pour a small amount of the chocolate mixture into the egg mixture, to temper the eggs, then add the rest of the chocolate mixture whisking until combined.
3. In a small bowl whisk together the flour, salt and baking soda.  Add the flour mixture to the chocolate mixture, whisk gently to combine.
4. Place the nut crust on a baking sheet. Pour the brownie batter into crust.
5. Bake at 350F for 25-30 minutes. Brownie will be smooth on top, cracked and risen. Remove from oven and allow to cool. Once completely cool, refrigerate, uncovered until ready to serve. This will firm up the brownie and allow it to release easily from the tin.
6. To assemble: Remove brownie from the refrigerator 30 minutes before serving. Then remove brownie from tin to make it easier to slice. To do this, hand on top of pie and flipping it upside-down, then flip upright onto a cutting board.
7. Slice brownie into 8 slices.
8. In a medium-sized pot combine chocolate chips, with heavy cream, set on medium heat and whisk until melted. Then add vanilla and espresso and whisk until smooth.
9. Take a large square place and dust a diagonal streak across it with the cocoa powder. Place brownie slice in the center.
10. Transfer whipped cream to a pastry bag, fitted with a star tip. Pipe 3 dollops of whipped cream along crust line.
11. Place a scoop of vanilla ice cream on top. Drizzle with hot fudge. Add fresh cherry on top and serve!