Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (100g) coconut sugar
  • 1/4 cup (50g) granulated cane sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) white whole wheat pastry flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1 cup (170g) semi-sweet dark chocolate chips
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Place the butter in a light-colored saucepan over medium-low heat. Melt and continue cooking, whisking occasionally, until the butter foams and mahogany-colored bits form at the bottom. Remove from heat immediately.
  2. Whisk the browned butter with coconut sugar and granulated cane sugar until combined. Beat in the egg and vanilla until the mixture is glossy and smooth.
  3. Fold in the white whole wheat pastry flour, baking soda, and salt using a spatula. Stop mixing as soon as dry streaks disappear.
  4. Stir in the dark chocolate chips and chopped walnuts.
  5. Press the dough evenly into the bottom of a 9-inch cast iron skillet, leaving a small margin at the top edge.
  6. Bake at 350°F (175°C) for 35-40 minutes until edges are golden-brown and firm, but the center still has a slight jiggle.
  7. Remove from the oven and let the pie rest in the pan for at least 15 minutes to allow the center to set while remaining molten.