Origin: The Weekend Baker by Abigail Johnson Dodge
Yield: 8 wedges
Prep Time: 10 minutes
Cooking Time: 20 minutes
Inactive Prep Time: 10 minutes
● 3/4 cup all-purpose flour
● 3/4 cup granulated sugar
● 1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
● 1/2 cup unsweetened cocoa powder, sifted
● 1/4 tsp ground cinnamon
● 1/4 tsp baking powder
● 1/4 tsp table salt
● 1/3 cup canola oil
● 2 large eggs
● 1/2 cup toffee bits (you can substitute with nuts if you prefer)
Position an oven rack on the middle rung. Heat oven to 350℉. Lightly grease the bottom ands ides of a 9-inch pie plate (I used Pyrex).
In a medium bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking powder, and salt. Add in the toffee bits and chocolate chunks. Whisk until blended.
In a separate bowl, mix together the oil and eggs with a fork until just blended. You can just measure the oil in a 2-cup Pyrex measure and then mix the egg right in the same cup to avoid dirtying another bowl. Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will resemble a scone or other dry mixture but don’t worry. It’s not meant to be a wet dough.
Scrape the mixture in to the pie plate and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.
Bake for 20 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut pie in to 8 wedges.
To store wedges, cover the cooled wedges in the pie plate with plastic wrap at room temperature for up to 3 days.
To freeze, allow the uncut pie to cool for about 20 minutes in the pie plate, then invert the pie onto a rack, let cool completely, and, still uncut, wrap tightly and freeze for up to one month.