Pin
This Brownie Pie is my go-to when I want something comforting and downright decadent With its gooey chocolate brownie center and crisp buttery crust it feels like the best of both worlds Top it with hot fudge and you have a dessert that is always the first to disappear at any gathering I love making this for family movie nights since everyone can customize their slice with their favorite toppings
I first whipped up this pie for a last-minute potluck and ended up sharing the recipe with half the guests Now it is the most requested treat at our holiday table My little one claims it tastes like the best brownie and the best pie had a baby
Ingredients
- Butter: six tablespoons gives richness and keeps the brownie moist Choose unsalted high-quality butter for best results
- Semi sweet chocolate chips: three cups divided the main source of deep cocoa flavor Use high-quality chips for silky melted chocolate
- Eggs: three beaten until light and fluffy these add richness and create that perfect fudgy brownie texture Look for fresh eggs with bright yolks
- Sugar: one cup sweetens the pie and balances the chocolate Select fine granulated sugar for easy mixing
- Vanilla extract: one teaspoon brings out the chocolate flavor Pick pure vanilla instead of imitation for more depth
- Flour: half cup gives body to the filling and ensures a tender crumb Opt for unbleached all-purpose flour
- Baking powder: quarter teaspoon helps the filling puff up slightly during baking ensures a bit of lightness
- Salt: quarter teaspoon brightens all the flavors and balances sweetness Use a good sea salt or fine table salt
- Ready pie crust: one forms the crispy buttery base Homemade or store-bought both work just pick a crust that feels sturdy enough for a wet batter
Step-by-Step Instructions
- Prep the oven and pan:
- Set your oven to three hundred fifty degrees Fahrenheit Grease a nine-inch pie plate or springform pan so nothing will stick later
- Melt chocolate and butter:
- Combine butter and two cups of chocolate chips in a heat-safe bowl Melt on low heat until glossy and smooth Stir and let the mixture cool This helps keep your eggs from scrambling in the next step
- Mix wet ingredients:
- In a mixer beat eggs sugar and vanilla until very light and fluffy This takes about three minutes on medium-high and helps the finished pie rise and have a delicate crumb
- Combine chocolate and eggs:
- Slowly pour the cooled chocolate mixture into the egg mixture Blend until you see no streaks The filling will look thick and glossy
- Add dry ingredients and mix-ins:
- Gently fold in flour baking powder and salt only until combined Overmixing will toughen your brownie pie Stir in the last one cup of chocolate chips so you get those melty patches in every bite
- Assemble and bake:
- Pour the batter into your prepared pie crust Swoop the batter so it is even Bake for thirty five to forty minutes The top will look set and maybe a little cracked A toothpick in the center should come out with only a few moist crumbs
- Cool and finish:
- Let the pie fully cool in the pan before you lift it out Top with warm hot fudge just before serving for that over-the-top finish
Pin
My favorite part is the sprinkle of chocolate chips before baking—they melt into little pockets of fudgy bliss My sister and I used to race to get the piece with the meltiest center and I still think it tastes best the next day when the flavors have married
Storage Tips
Store the pie tightly covered at room temperature for up to three days The texture will stay soft and fudgy If you want it to last longer refrigerate for up to five days A quick zap in the microwave will bring back the gooeyness For firmer thicker slices chill the pie a few hours before slicing
Ingredient Substitutions
You can swap semi sweet chocolate chips for chopped dark chocolate for a richer taste If out of vanilla try a splash of espresso for deep flavor Gluten free flour blends work fine in place of all-purpose and a graham cracker crust will give a fun twist For a nutty crunch fold in chopped walnuts or pecans
Serving Suggestions
Serve this pie barely warm with a big scoop of vanilla ice cream and extra hot fudge For an elegant touch add whipped cream and a shower of shaved chocolate It is also delicious plain with a dusting of powdered sugar My friends like their slices chilled which makes the brownie extra dense and chewy
Pin
A Little History
Brownie Pie is that perfect combo—classic American brownies and old-fashioned Southern pies Think of it as the best parts of two favorites In my family I grew up with gooey brownies at every birthday but the first time I had it baked in a pie it was a revelation Not really a new invention but everyone treats it like a hidden gem
Recipe FAQs
- → How do I achieve a fudgy brownie filling?
Melting butter with semi-sweet chocolate and gently folding in beaten eggs and sugar creates a dense, fudgy texture in the filling. Avoid overmixing after adding flour for the perfect consistency.
- → What crust works best for this pie?
A buttery, flaky pie crust balances the rich filling nicely. For added texture and flavor, graham cracker crusts offer a delicious alternative.
- → Can I customize the chocolate type used?
Yes, substituting semi-sweet chocolate chips with dark or milk chocolate alters the flavor intensity, allowing you to tailor the dessert to your taste.
- → What is the best way to serve this dessert?
Serving it slightly warm with a scoop of vanilla ice cream enhances the creamy, chocolatey experience. Adding hot fudge as a topping adds extra indulgence.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Reheat slices briefly in the microwave to regain the soft, fudgy texture.
- → Any tips to enhance the chocolate flavor?
Sprinkling a bit of sea salt on top before baking heightens the chocolate’s depth and adds a pleasant contrast to the sweetness.