Brownie Piern

a close-up shot of a slice of Brownie Pie on a plate

This decadent brownie pie has a fudgy, gooey brownie center with a flaky pie crust that adds crunch and sweetness to every bite.

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Table of Contents

Brownie Pie Ingredients
Substitutions And Additions
How To Make This Brownie Pie Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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A rich, decadent brownie pie is the perfect way for any chocolate lover to indulge their sweet tooth cravings. With a fudgy texture, intensely rich chocolate flavor, and buttery pie crust, this unique dessert is a delicious treat that can be enjoyed anytime.

Brownie Pie Ingredients

Brownie Pie raw ingredients that are labeled

Brownie pies are crafted with the perfect combination of cocoa and chocolate chunks, creating an intensely flavorful fudgy brownie.

This fudgy chocolate brownie pie is incredibly rich, indulgent, and satisfyingly delicious. Every bite offers an exquisite blend of deep chocolate flavors, making brownie pie the ultimate treat.

To make this easy dessert, you’ll need:

1 (9-inch) pie crust – par-baked (see step 2 of instructions)
½ cup of unsalted butter
1¼ cups of granulated sugar
1 teaspoon of vanilla extract
2 large eggs, room temperature
½ cup of unsweetened cocoa powder
½ teaspoon of salt
½ teaspoon of baking powder
⅔ cup of all-purpose flour
4 ounces of a dark chocolate bar, chopped

PRO TIP:

Par baking the pie crust is really important to maintain a crisp crust that holds up while baking the brownies. You do not need to completely bake the crust since it will be going back in the oven, but you do want the bottom nice and dried before adding the brownie batter. Please note that we covered the top edges of the crust after they were a deep golden brown while the brownie pie was baking.

Substitutions And Additions

MIX-INS: If you’re feeling adventurous, why not add some nuts or dried fruit to the brownie batter before baking?

VANILLA EXTRACT: If you prefer a different flavor profile, you can experiment with different extracts such as almond, peppermint, or coconut. Just keep in mind that the intensity of these flavors may vary, so adjust the amount accordingly.

TOPPINGS: Get creative with your toppings! Consider adding a scoop of ice cream, whipped cream, or a drizzle of caramel sauce on top of the warm pie for an indulgent treat. You can also sprinkle some sea salt or cocoa powder for an extra burst of flavor.

How To Make This Brownie Pie Recipe

With a few simple steps, this brownie pie can be yours! First, you will want to prepare the pie crust by partially baking it. This is important, so the brownies don’t cause the crust to become soggy during baking.

After this is done, you will make the brownie batter and spread it in the pie crust. Bake your pie and dig in!

STEP ONE: Preheat the oven to 375°F.

STEP TWO: To par-bake the pie crust, line the bottom of the crust with a sheet of parchment paper and fill it with pie weights or dry beans. Bake in the preheated oven for 15 minutes, until the crust is beginning to look baked and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork.

Return the pie shell to the oven and cook for 8 minutes longer. Remove from the oven and brush with an egg wash. Set aside (the brownie filling can be added to a warm or cool crust). Reduce the oven temperature to 350°F.

OUR RECIPE DEVELOPER SAYS

An egg wash after the crust has been par-baked helps seal it and prevent sogginess. You can mix a whole egg or just egg whites with a teaspoon of water and then brush over the crust with a pastry brush.

bottom of the crust-lined with parchment paper and filled with pie weights

STEP THREE: Melt the butter in the microwave in a medium bowl. Once melted, whisk the vanilla and sugar into the hot melted butter.

STEP FOUR: In the large bowl of a stand mixer, use the whisk attachment to beat the eggs for 1 to 2 minutes until foamy and pale yellow.

STEP FIVE: Add the cocoa powder, salt, and baking powder to the mixture and whisk for an additional minute.

cocoa powder, salt, and baking powder added to the mixture and whisked together

STEP SIX: Add the hot butter/sugar mixture to the stand mixer bowl and mix until combined.

STEP SEVEN: Add the flour to the batter, mixing just until fully combined.

STEP EIGHT: Fold in the chocolate pieces.

STEP NINE: Spread the brownie mixture into the par-baked pie crust.

brownie mixture spread into the par-baked pie crust

STEP TEN: Bake the pie for 35 to 40 minutes, until just a few crumbs cling to a toothpick/knife when inserted in the center of the pie. Cover the edges of the pie crust with aluminum foil to prevent over-browning (I covered the edges about midway through baking).

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.

STEP ELEVEN: Remove the pie from the oven and allow it to cool for at least 15 minutes before slicing and serving.

How To Serve

Brownie pies are incredibly versatile – pair them with almost anything to create an indulgent dessert experience.

Enjoy the brownie pie on its own, or top it with a scoop of vanilla ice cream and fresh berries for a decadent treat.

You can also serve brownie pie warm, topped with whipped cream, hot fudge sauce, or caramel sauce for an extra-special brownie experience.

Brownies are a classic, and there are so many varieties you can make to enjoy that unforgettable brownie flavor. Try our coconut brownies and Rolo brownies for two very tasty choices.

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Storage

MAKE AHEAD: If you want to get a head start on your dessert preparations, you’ll be pleased to know that you can make this brownie pie ahead of time. After baking and allowing it to cool completely, cover the pie tightly with plastic wrap or aluminum foil. Store it at room temperature for up to 2 days. When you’re ready to serve, you can either enjoy it as is or warm it up for a few seconds in the microwave for that freshly baked taste.

IN THE FRIDGE: Store this fudge brownie pie recipe in an airtight container on the countertop or in the refrigerator for up to 5 days.

IN THE FREEZER: Ensure that the pie has cooled completely. Wrap it tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. The brownie pie can be stored in the freezer for up to 1 month.

REHEATING: When it comes to reheating your brownie pie, you have a few options. If you prefer a warm and gooey slice, preheat your oven to 350°F (175°C). Place the desired portion on a baking sheet and heat for 5-10 minutes until warmed through. For a quicker option, you can microwave individual slices on a microwave-safe plate for about 15-30 seconds, or until heated to your liking.

overhead shot of Brownie Pie with slices taken out

Brownie pie is the ultimate chocolate indulgence. With its deep cocoa flavor, fudgy texture, and endless possibilities for customization and toppings, brownie pie will surely make any chocoholic happy.

Frequently Asked Questions

Can I add other mix-ins to this chocolate brownie pie recipe?

If you’d like, nuts or dried fruit make great additions to this delicious pie.

How long does this fudgy brownie pie last?

When stored properly in an airtight container, a fudge brownie pie recipe should remain fresh for up to 5 days. For best results, wrap individual slices tightly in plastic wrap before placing them into the container. Enjoy brownie pie at room temperature or warm

What is the secret to a good brownie texture?

One of the keys to a good brownie is not overbeating the eggs. If you mix them too much, it will add more air to the batter resulting in a cake-like brownie texture rather than a dense, fudgy one.

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Brownie Pie

5 from 18 votes

This decadent brownie pie has a fudgy, gooey brownie center with a flaky pie crust that adds crunch and sweetness to every bite.

Prep Time 20

Cook Time 30

Total Time 1 50

Servings

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Ingredients

9 inches pie crust, par-baked (see step 2 of instructions)
½ cup unsalted butter
1¼ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
⅔ cup all-purpose flour
4 ounces dark chocolate bar, chopped

Instructions

Preheat the oven to 375°F.
To par-bake the pie crust, line the crust with parchment paper and fill it with pie weights or dry beans. Bake for 15 minutes, until the crust is beginning to look baked and turning light brown. Remove the weights and the parchment paper and prick the bottom and sides of the crust with a fork. Return the crust to the oven and cook for 8 minutes longer. Remove from the oven and brush with an egg wash. Set aside (the brownie filling can be added to a warm or cool crust). Reduce the oven temperature to 350°F.
In a medium mixing bowl, melt the butter in the microwave. Once melted, whisk the vanilla and sugar into the hot butter.
In the bowl of a stand mixer, use the whisk attachment to beat the eggs for 1 to 2 minutes until foamy and pale yellow.
Add the cocoa powder, salt, and baking powder to the mixture and whisk for an additional minute.
Add the hot butter/sugar mixture to the stand mixer bowl and mix until combined.
Add the flour to the batter, mixing just until fully combined.
Fold in the chocolate pieces.
Spread the brownie batter into the par-baked pie crust.
Bake for 35 to 40 minutes, until just a few crumbs cling to a toothpick/knife when stuck in the center of the brownies. Cover the edges of the pie crust with aluminum foil to prevent over-browning (I covered the edges about midway through baking).
Remove from the oven and allow to cool for at least 15 minutes before slicing and serving.

Notes

Parbaking the pie crust is really important to maintain a crisp crust that holds up while baking the brownies. You do not need to completely bake the crust since it will be going back in the oven, but you do want the bottom nice and dried before adding the brownie batter. Please note that we covered the top edges of the crust after they were a deep golden brown while the brownie pie was baking.
An egg wash after the crust has been par-baked helps seal it and prevent sogginess. You can mix a whole egg or just egg whites with a teaspoon of water and then brush over the crust with a pastry brush.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your brownies at the lower end of the recommended baking time.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Stefanie Knaus Photographer
Lexus Monroe Editorial Assistant