Chocolate brownie cake

Ingredients:

Cake

• 1 chilled sheet of pie dough (pie)

Brownie filling

• 110 g unsalted butter
• 60 g unsweetened chocolate, coarsely chopped
• 1 cup granulated sugar
• 3/4 cup premium flour
• 1 tsp vanilla extract
• 0.5 tsp coarse salt
• 2 large eggs
• 1 tbsp. semi-sweet chocolate granules

Pecan topping

• 1/4 cup dark brown sugar
• 0.5 tsp ground cinnamon
• 1/4 teaspoon coarse salt
• 1/8 tsp ground nutmeg
• 3 tablespoons unsalted butter
• 1 cup coarsely chopped pecans
• 1/4 cup light corn syrup
• 1 tsp vanilla extract
• Ice cream for serving

Preparation:

1. Preheat oven to 175°C.
2. Cake:
   
   Slowly and carefully roll out the pie dough. Place it in an ungreased 9-inch pie pan, pressing it into the sides and bottom of the pan. Refrigerate while you prepare the filling.
3. Brownie filling:
   
   Place the butter and chocolate in a medium saucepan and cook over low heat, stirring, until completely melted. Pour the chocolate mixture into a large bowl. Add the granulated sugar and whisk until smooth. Add the flour, vanilla, salt, and eggs and mix thoroughly. Stir in the chocolate chips.
4. Spread the filling over the dough in the pan. Bake until the top is set and the edges are golden brown, 40–45 minutes.
5. Pecan topping:
   
   While the cake is baking, whisk together the brown sugar, cinnamon, salt, and nutmeg in a small bowl until smooth; set aside.
6. In a large skillet over medium heat, melt 2 tablespoons butter. Add the pecans and cook, stirring frequently, for 3–4 minutes. Reduce heat to low. Add the corn syrup, vanilla, the remaining 1 tablespoon butter, 2 tablespoons water, and the brown sugar mixture. Cook, stirring, until the butter melts and the mixture turns into a thick syrup, 5–8 minutes.
7. Top the pie with a nutty topping and enjoy with a scoop of your favorite ice cream.