top of page

Coconut and Dark Rum Fudge Brownie Pie

That's a bit of a mouthful, isn't it? Looking back over the past few months of recipes, I was struck by the lack of chocolate. I love chocolate but yet I have been lately deferring to berries and creams and fruits and breads. Perhaps it's because I've been grasping onto the long tail of the disappearing summer. I have no doubt that I will soon enter into several months of chocolate and pumpkin and nuts. Have no fear.

This little lady is a show stopper both in looks and in taste. It is incredibly decadent. The brownie filling is an iteration of a tahini and smoked salt brownie I used to make for the shop. It is wonderfully dense and rich and moist and unashamedly chocolatey. The crust is full of butter and graham flavors and to contrast the whole shebang, the coconut buttercream and toasted coconut shards are tropical and light and breezy. Almost effortless to throw together, it'll be a knockout the next time you need to be puttin' on the ritz.


Bowl #1

1 1/2 cup [185 grams] graham cracker crumbs

1/4 cup [60 grams] light brown sugar

7 tablespoons [95 grams] butter, melted

1 teaspoon vanilla powder or extract

Pinch of salt

Bowl #2

2/3 cup [60 grams] dark cocoa powder

1 1/2 cup [300 grams] granulated sugar

1/2 cup [60 grams] powdered sugar

1 teaspoon salt

2 tablespoons dry milk powder, optional

1 teaspoon baking powder

1 cup [145 grams] all-purpose flour

1 teaspoon espresso powder, optional

1 cup [170 grams] mini chocolate chips

Bowl #3

1/2 cup [100 grams] vegetable oil

3 whole eggs

1 egg yolk

3 tablespoons dark rum

On the sidelines:

Coconut buttercream, recipe as follows

Toasted coconut shards, for topping



Preheat the oven to 350 degrees. Lightly spray a standard size springform pan with nonstick spray. Set aside.


In the first bowl, combine all ingredients. Press evenly into the bottom of the springform pan.


In the second bowl, whisk together all dry ingredients.


In the third bowl, whisk together all wet ingredients. Add into the dry ingredients and mix to combine. This batter is very, very thick. Do not fret- this is totally OK.


Scrape the batter on top of the graham crust and spread evenly throughout the springform pan. Bake for one hour. Let cool. Spread with coconut buttercream and toasted coconut shards.


Coconut Buttercream

Bowl #1

1 package [8 ounces] cream cheese, room temperature

10 tablespoons butter, room temperature

4 cups [550 grams] powdered sugar

2 teaspoons coconut extract

Pinch of salt


Cream everything together until light and fluffy.

bottom of page