Instructions

• Preheat oven to 350°F (175°C). Prepare 1 recipe all-butter pie crust according to its directions, press it into a 9" pie plate, and chill while you make the filling.
• Chop or break 2 ounces (57 g) unsweetened baking chocolate and 2 ounces (57 g) semi-sweet baking chocolate if not already in small pieces.
• Place the chopped chocolates and 3/4 cup (170 g) unsalted butter in a large, microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the mixture is melted and smooth (about 1½–2 minutes depending on your microwave). Alternatively, melt over a double boiler.
• Let the melted chocolate mixture cool for 1–2 minutes so it is warm but not piping hot (this helps prevent the eggs from cooking when added).
• Stir 1 3/4 cups (350 g) granulated sugar into the chocolate mixture until combined.
• Add 3 large eggs one at a time, stirring thoroughly after each egg until the mixture is smooth and uniform.
• Stir in 1 teaspoon vanilla extract, 2 tablespoons (10 g) unsweetened cocoa powder, and 1/2 teaspoon salt until smooth.
• Carefully fold in 1 cup (124 g) all-purpose flour just until incorporated; do not overmix.
• Fold in 2 cups chopped candy and/or chocolate chips until evenly distributed.
• Pour the brownie batter into the chilled pie crust and smooth the top. Place the filled pie on a rimmed baking sheet. Cover the pie crust edge with a pie crust shield or strips of foil to prevent over-browning.
• Bake on the center oven rack for 38–48 minutes, removing the foil or pie shield after 20–25 minutes so the crust can brown. The top should be cracked when done. A toothpick inserted in the center will come out wet if you prefer a very gooey center (about 38 minutes) or with more fudgy crumbs if baked longer.
• Remove the pie from the oven and let it cool completely on a rack before slicing (cooling allows the filling to set).
• Store the cooled pie covered at room temperature for up to 3 days, or freeze individual slices for up to one month.