Fudgy Tar Heel Pie
Appears in Cook's Country August/September 2013
This brownie pie should be sweet, not saccharine, and deeply fudgy. But whenever we got the texture right, the flavor went south—and vice versa.
WHY THIS RECIPE WORKS
To correct the cloying sweetness of this brownie pie without sacrificing fudgy texture, we replaced the white sugar with dark brown sugar, which introduces depth and molasses undertones. Upping the vanilla and salt and adding cocoa powder f...