Introduction
the rich, fudgy texture of a freshly baked brownie — dense yet slightly gooey, with a crackly top — wrapped in the buttery, flaky casing of a pie crust. That is the magic of Brownie Pie. It fuses two dessert legends into one spectacular showstopper: the comforting pie and the indulgent brownie. Whether you serve it warm with a scoop of vanilla ice cream, or cool it slightly and relish its velvety center, this dessert brings pure chocolate joy. Perfect for celebrations, casual get‑togethers, or when you simply want to treat yourself to something extraordinary.
Why You’ll Love This Recipe
- Twice the dessert, once the work. You get the best qualities of a brownie (moist, fudgy) and of a pie (crust, presentation) in a single dish.
- Deep chocolate satisfaction. The filling delivers rich cocoa flavor, sometimes with added chocolate chips for texture and shine.
- Texture contrast. The crisp crust frames the soft center, giving a delightful mouthfeel.
- Flexible for any level. Use from‑scratch fillings or simplify with shortcuts; the recipe adapts.
- Impressive yet approachable. It looks beautiful on the table, yet is fully within reach for home bakers.
Ingredients
Yield: One 9‑inch pie (approx. 8–10 servings)
For the crust:
- 1 prepared 9‑inch pie crust (homemade or store‑bought)
For the brownie filling:
- ¾ to 1 cup (≈ 100–125 g) all‑purpose flour
- ¼ to ½ cup (≈ 25–50 g) unsweetened cocoa powder
- ~1 cup (≈ 170–200 g) chocolate chips or chopped baking chocolate
- ~¾ to 1 cup (≈ 150–200 g) granulated sugar (or combination of granulated + brown sugar for depth)
- ~½ cup (≈ 115 g) unsalted butter, melted
- 1/4 cup (≈ 60 ml) vegetable oil (optional, for softer texture)
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- Optional add‑ins: ½ cup chopped nuts (pecans or walnuts), extra chocolate chunks
Step‑by‑Step Instructions
1. Preheat & Prep
Preheat your oven to 350 °F (≈ 175 °C).
If you’re using a pie crust that benefits from a crisp base, you may partially bake (blind‑bake) it for ~10 minutes, then allow it to cool slightly. This helps prevent a soggy bottom when the brownie batter is added.
2. Prepare the Filling
In a large bowl, combine the melted butter (and oil if using) with the sugar. Stir in the cocoa powder until well blended. Add the eggs one at a time, mixing until smooth. Stir in vanilla extract and salt.
Fold in the flour until just combined — avoid over‑mixing to maintain fudgy texture. Then fold in chocolate chips and nuts if using.
3. Fill the Crust & Bake
Pour the brownie batter into the prepared pie crust, spreading evenly. Place the pie on a baking sheet (this catches any drips and helps with heat distribution).
Bake for approximately 35–45 minutes (or up to 50 minutes depending on your oven and how gooey you like it). A tester inserted into the centre should come out with a few moist crumbs (for gooey centre) or more clean (for more set centre). The top should have a slight crackle.
4. Cool & Serve
Allow the pie to cool for at least 30 minutes so the filling sets properly. You may serve slightly warm (paired nicely with ice cream), or cool completely and serve at room temperature.
Serving Suggestions
- Serve warm with a generous scoop of vanilla ice cream and a drizzle of chocolate sauce.
- Dust the top lightly with powdered sugar for a classic finish.
- For extra flair, top each slice with whipped cream and a few chopped toasted nuts.
- Pair with a rich coffee or a glass of cold milk to balance the chocolate richness.
Tips & Tricks
- Don’t over‑bake. If you bake until completely firm, you lose the fudgy centre. Remove when the centre is just slightly set.
- Quality chocolate matters. Using good‑quality chocolate or chips enhances depth of flavor.
- Prevent the crust from getting soggy. Blind‑baking or brushing the crust with a thin layer of melted chocolate or egg white can create a moisture barrier.
- Let it rest. Giving the pie time to set ensures cleaner slices and better texture.
- Mix‑ins are optional. Adding nuts or extra chocolate chunks adds interest, but the basic version is luxurious on its own.
- Cool inside the oven (optional). After the timer goes off, you can turn off the oven and leave the pie inside with the door slightly open for ~10 minutes to gradually cool — this reduces cracking.
Variations & Options
- Nutty version: Fold in ½ cup chopped toasted pecans or walnuts.
- Salted caramel swirl: Before baking, drop small dollops of salted caramel sauce and swirl gently into the batter for ribbons of caramel.
- Mint‑chocolate twist: Add 1 teaspoon of peppermint extract and ½ cup chopped peppermint candies.
- Peanut‑butter brownie pie: Swirl in ¼ cup peanut butter before baking for a chocolate‑peanut layer.
- Gluten‑free version: Use a gluten‑free pie crust and substitute in a GF flour blend to replace the all‑purpose flour.
- Mini pies: Use individual tart pans to make mini brownie pies — reduce baking time accordingly and monitor doneness.
Frequently Asked Questions (FAQ)
Q: Can I use a store‑bought brownie mix instead of making from scratch?
A: Yes — many versions call for preparing boxed brownie batter and pouring it into a pie crust. It’s an easy shortcut while still delivering great flavor.
Q: How do I store leftovers?
A: Cover loosely and keep at room temperature for up to 1 day, or refrigerate in an airtight container for up to ~4 days. Reheat a slice briefly in a low oven for that warm, gooey effect.
Q: Can I freeze this pie?
A: Yes. Cool completely, wrap well in plastic and foil, then freeze for up to ~2–3 months. Thaw overnight in the fridge before serving.
Q: Why is my crust soggy on the bottom?
A: This may happen if the crust wasn’t baked ahead (or given a barrier) and the brownie batter releases moisture. Blind‑baking the crust or brushing the base with melted chocolate or egg white helps.
Final Thoughts
Brownie Pie is a dessert for chocolate lovers — rich, decadent, satisfying, and visually impressive. It offers the best of both a pie and a brownie without the compromise. Whether you opt for a simple fudgy filling or adorn it with swirls, nuts or toppings, it’s sure to feature as a favorite in your baking repertoire. The blend of textures — flaky crust, gooey center — and expansive chocolate flavor make each bite an indulgence worth the effort.