The only thing better than a plain square brownie is a piece of this fudgy brownie pie.
From the flaky, buttery crust to the impossibly gooey filling, this is one dessert you’ll crave again and again.
Served warm with a scoop of vanilla bean ice cream, it’s an irresistible dessert that’s sure to impress at any gathering.
Why You’ll Love This Brownie Pie
Whether you’re a fan of pies, brownies, or both, this brownie pie is simply a must-try.
Here’s why:
Texture Symphony: The flaky, crisp crust contrasts with the gooey, fudgy brownie filling, creating a delightful range of textures in every bite.
Easy to Make: Use a store-bought pie crust to save time on prep. And you could even use a boxed brownie mix – I won’t tell!
Impressive Presentation: Its crackly top and decadent chocolate aroma will stand out in any dessert crowd.
Customizable Recipe: You can easily customize your pie with mix-ins like nuts, caramel, or different chocolate chips. You can also top it with raspberry whipped cream for a pop of color.
Ingredients
This pie combines two of my favorite desserts into one ultimate treat. It’s basically heaven on a plate!
Here’s what you’ll need to make it:
- Unbaked 9-inch Pie Crust: Homemade or store-bought. Blind bake it for a crispier crust.
- Unsalted Butter: Creamy butter ensures plenty of richness and moisture.
- Bittersweet Chocolate: Intensely flavored, high-quality chocolate is the key to the best taste and texture.
- Granulated Sugar: To sweeten the filling and create that signature crackly top.
- Eggs + Yolks: Add moisture and structure to the dense, chewy brownie.
- Vanilla Extract: Aromatic essence that rounds out and enhances the chocolate taste.
- All-Purpose Flour: The basic building block that gives the pie substance.
- Unsweetened Cocoa Powder: Pure, concentrated chocolate goodness for an extra dose of intense flavor.
- Espresso Powder: This is optional, but it really makes the chocolate flavor sing.
- Salt: A pinch to balance and elevate the sweetness.
- Semi-Sweet Chocolate Chips: Decadent morsels that melt into gooey pockets throughout each slice.
How to Make Brownie Pie
This recipe is surprisingly easy to make. In fact, the hardest part is the blind baking – which is totally optional!
I usually bake the crust before adding the filling because I like it crispy.
But if you prefer it more tender and dense, just pour the filling in and bake them together.
Either way, here are the steps:
1. PREP. Preheat the oven and line a 9×2-inch pie dish with pastry.
2. OPTIONAL. Line the pastry case with parchment and baking beans. Bake for 15 minutes, remove the paper and beans, and brush the surface with egg wash. Bake for 5 more minutes. Set aside.
3. MICROWAVE. Melt the butter and chocolate in the microwave until well blended. Then, whisk in the sugar until smooth.
4. WHISK. Add the egg and yolks one at a time, whisking well after each addition. Stir in the vanilla last.
5. FOLD. Add the dry ingredients and stir to combine. Mix the chocolate chips in just before all the flour is incorporated.
6. BAKE. If the crust is blind-baked, bake the pie for 35-45 minutes. If the crust is raw, bake it for 45-55 minutes. Cool fully before serving.
It’s amazing on its own, but if you want something extra indulgent, try a dollop of this homemade marshmallow fluff!
Tips For the Best Brownie Pie
I’m just on my way to have a second slice of brownie pie with an extra large scoop of ice cream.
But before you start baking, here’s a few tips and tricks:
- Pastry case hack. If you don’t want to blind-bake the crust, place a baking tray or pizza stone in the oven while it’s preheating. Then, bake the pie on the hot tray. The direct heat on the bottom of the dish will help the base of the pie cook properly.
- Don’t overbake. Bake just until the center is set. It should be crackly and slightly jiggly. Use a pie shield or foil to cover the edges if they’re browning too quickly.
- Cool completely. Allow the pie to cool completely before slicing to ensure clean, neat cuts. For an even fudgier texture, chill the baked pie overnight before serving.
- Variations. Add 1/2 cup of chopped nuts, caramel swirls, or a layer of raspberry jam for delicious twists.
- Serving suggestions. Serve warm with a scoop of vanilla ice cream, a dollop of salted caramel whipped cream, or a drizzle of salted caramel sauce.
- Prep ahead. The pie can be baked up to 2 days in advance and stored in the fridge until ready to serve.
How to Store
If you’re a brownie lover or pie fanatic, I don’t think you’ll have to worry about leftovers.
But on the off chance you have some, here’s how to store them:
To Store: Cover the cooled pie tightly with plastic wrap or transfer leftover slices to an airtight container. Store in the fridge for up to 5 days.
To Freeze: Wrap the cooled pie tightly in a layer of plastic wrap followed by a layer of aluminum foil, and freeze for up to 2-3 months. Freeze slices double-wrapped in plastic and foil.
To Reheat: Warm individual slices in the microwave for 10-20 seconds. Reheat a whole pie covered with foil at 300°F for 15-20 minutes.
Thaw frozen pies or slices overnight in the fridge. For best results, bring refrigerated pie to room temperature before serving.
More Brownies Recipes You’ll Love
Brownie Bottom Cheesecake
Cream Cheese Brownies Recipe
Pecan Pie Brownies
Banana Bread Brownies
No-Bake Brownies
Fudgy Brownie Pie
8
servings10
minutes55
minutes632
kcalThe only thing better than a square brownie is a piece of this fudgy brownie pie. It’s an irresistible dessert that’s sure to impress at any gathering.
Ingredients
1 unbaked 9-inch pie crust (2 inches deep – homemade or store-bought)
1 egg, lightly beaten, optional (for blind baking)
3/4 cup (1.5 sticks) unsalted butter
6 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1 large egg + 2 egg yolks, room temperature
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon espresso powder, optional
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). If using homemade or rolled pastry, press it into a 9×2-inch pie dish and trim the edges.
- Optional*: line the crust with parchment paper and fill it with pie beans or rice. Blind bake for 15 minutes, remove the beans and parchment, then brush the inside with the lightly beaten egg. Bake for 5 more minutes, then set aside to cool.
- In a large microwave-safe bowl, combine the butter and chopped bittersweet chocolate. Microwave in 30-second intervals, stirring well between each spin, until completely melted and smooth.
- Whisk the sugar into the chocolate mixture until well combined. Stir in the egg and yolks one at a time, then stir in the vanilla.
- In a separate bowl, sift the flour, cocoa powder, espresso powder (if using), and salt. Gently stir the flour mixture into the chocolate mixture until just combined. Fold in the chocolate chips just before the flour is fully incorporated.
- Pour the brownie batter into the prepared pie crust. Bake for 35-45 minutes if the crust is blind-baked or 45-55 minutes if the pastry is raw. The top of the brownie should be shiny and slightly cracked, and a toothpick inserted into the center should come out moist.
- Allow the pie to cool completely before slicing and serving. For an extra decadent treat, top slices with a scoop of vanilla ice cream and drizzle with hot fudge sauce.
Notes
- *If you don’t want to blind-bake the crust, place a baking tray or pizza stone in the oven while it’s preheating. Then, bake the pie on the hot tray.
- For a gooey, fudgy texture, be careful not to overbake the pie. It’s done when the center is just set.
