Brownie Pie

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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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

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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.

Substitutions And Additions

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

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.

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.

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.

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).

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

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: You can also freeze this delicious pie for up to 1 month.

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 10

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Ingredients

  

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• 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

Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 145mg | Potassium: 195mg | Fiber: 3g | Sugar: 28g | Vitamin A: 342IU | Calcium: 33mg | Iron: 3mg

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