Gooey brownie pie is a rich, fudgy dessert that combines the decadent texture of a brownie with the buttery crispness of a pie crust. It’s the ultimate indulgence—perfect for chocolate lovers who want something a little more special than your average brownie.
Whether you’re baking for a party or treating yourself on a quiet evening, this recipe delivers a warm, melt-in-your-mouth experience that’s unforgettable from the first bite. Ready to make dessert magic? Let’s get started.
How to Make Gooey Brownie Pie Recipe Step by Step
Quick Overview
In essence, you’ll blind‑bake a pie crust until it’s just turning golden, then pour in a fudgy brownie batter and bake until the edges set while the center remains decadently gooey. Chill briefly, slice, and serve with vanilla ice cream or fresh berries.
Key Ingredients and Their Importance
- All‑purpose flour (for crust and batter): Gives structure and that tender crumb.
- Unsalted butter: Divided between crust and batter for buttery richness.
- Dark chocolate & cocoa powder: A blend ensures depth of chocolate flavor.
- Sugar: Granulated sugar for sweetness; a bit of brown sugar adds moisture.
- Eggs: Bind and help create that fudgy interior.
- Espresso powder: Intensifies chocolate without adding a coffee taste.
- Vanilla extract: Rounds out flavors.
- Sea salt: A pinch in the batter and a sprinkle on top to elevate every bite.
Detailed Step‑by‑Step Instructions with Expert Tips
- Prepare the Crust
- In a food processor, pulse 1¼ cups all‑purpose flour, ¼ cup sugar, and a pinch of salt until combined.
- Add ½ cup (1 stick) cold butter cubes; pulse until the mixture resembles coarse crumbs.
- Drizzle 2–3 tablespoons ice water and pulse just until dough holds together.
- Press into a 9‑inch pie pan, up the sides evenly.
- Pro tip: Wrap and chill the crust for 30 minutes to prevent shrinkage.
- Blind‑Bake
- Preheat oven to 350°F (175°C).
- Line crust with parchment and fill with pie weights or dry beans.
- Bake 15 minutes, remove weights and parchment, then bake 5–7 more minutes until pale golden.
- Let cool slightly.
- Make the Brownie Batter
- Melt 6 oz chopped dark chocolate and ½ cup butter together in a heat‑proof bowl over simmering water. Stir to smooth.
- Whisk in ¾ cup sugar and ¼ cup brown sugar until dissolved.
- Beat in 2 large eggs, one at a time, then stir in 2 tsp vanilla and 1 tsp espresso powder.
- Fold in ½ cup flour, 2 Tbsp cocoa powder, and a pinch of salt until just combined.
- Assemble and Bake
- Pour batter into the pre‑baked crust, smoothing the top.
- Bake at 350°F (175°C) for 20–25 minutes. The edges should be set, but the center will wobble slightly.
- Expert tip: Rotate halfway through baking for even browning.
- Cool and Serve
- Allow the pie to cool on a rack for at least 1 hour. For cleaner slices, chill for another hour in the fridge.
- Sprinkle flaky sea salt over the top, slice, and enjoy!
What Makes Gooey Brownie Pie Recipe Special?
Unlike traditional brownies or pie, this hybrid marvel offers a crisp, buttery crust that gives way to a molten chocolate center. You get the best of both worlds: the satisfying crackle of pie pastry and the irresistible pull of underbaked brownie filling.
Expert bakers swear by adding a touch of espresso powder to amplify the chocolate flavor, and sprinkling flaky sea salt on top balances sweetness with a savory pop. Trust me, once you try it, there’s no going back!
Tips for the Best Gooey Brownie Pie Recipe
- Use high‑quality chocolate. It makes a world of difference.
- Don’t overmix once you add flour—overworking creates a cakier texture.
- Test doneness by giving the pan a gentle shake: the center should still jiggle.
- Personal touch: I love adding a handful of dark chocolate chunks on top halfway through baking—they melt into little pockets of extra gooeyness!
- Serving suggestion: A scoop of vanilla bean ice cream or a dollop of whipped cream takes it over the top.
Recommended Tools
- 9‑inch deep‑dish pie pan
- Food processor (for easy dough mixing)
- Parchment paper and pie weights
- Heatproof bowl and saucepan (for double boiler)
- Silicone spatula for smooth folding
How to Store Gooey Brownie Pie for Freshness
- Room temperature: Cover loosely with foil for up to 2 days.
- Refrigerator: Store airtight for 4–5 days; bring to room temperature before serving for maximum gooey effect.
- Freezing: Wrap in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge.
More Related Recipes/Articles
Love chocolate desserts? Check these out:
- Chocolate Raspberry Mousse Cake
- Moana‑Themed Cake Recipe
- Fresh Cherry Recipe
- Homemade Mounjaro Natural Recipe
- Homemade Chocolate Suji Cake Recipe
- Salmon Cakes Recipe
FAQs
Q: Can I use a store‑bought pie crust?
A: Absolutely! Opt for an all‑butter crust if possible. Blind‑bake as directed for best results.
Q: Why is my center not gooey?
A: You likely overbaked it. Start checking at 20 minutes—remember, a slight wobble is perfect.
Q: Can I add nuts or other mix‑ins?
A: Sure! Toasted pecans, walnuts, or even a swirl of salted caramel make lovely additions.
Q: How do I make this gluten‑free?
A: Substitute a 1:1 gluten‑free flour blend for both crust and batter; you may need an extra tablespoon of liquid.
Q: What’s the best way to reheat slices?
A: A quick 10‑second zap in the microwave revives that gooey texture.
Gooey Brownie Pie Recipe
Equipment
- 9-inch pie pan
- Mixing bowls
- Heatproof bowl
- Whisk
- Silicone spatula
- – Oven
- – Parchment Paper
- Pie weights or dry beans
Ingredients
- For the crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- Pinch of salt
- ½ cup cold unsalted butter cubed
- 2 –3 tbsp ice water
- For the brownie filling:
- 6 oz dark chocolate chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp espresso powder optional but recommended
- ½ cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- Flaky sea salt for topping optional
Instructions
- Make the crust:
- In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Slowly add ice water until dough just comes together. Press into a 9-inch pie pan. Chill for 30 minutes.
- Blind-bake the crust:
- Preheat oven to 350°F (175°C). Line the crust with parchment and add pie weights. Bake for 15 minutes, then remove weights and bake another 5–7 minutes. Cool slightly.
- Prepare brownie batter:
- In a heatproof bowl over simmering water, melt chocolate and butter. Remove from heat and whisk in sugars. Beat in eggs, vanilla, and espresso powder. Gently fold in flour, cocoa, and salt.
- Assemble and bake:
- Pour brownie batter into the pre-baked crust. Bake at 350°F (175°C) for 20–25 minutes, until edges are set but the center is still slightly wobbly.
- Cool and serve:
- Let cool at room temperature for at least 1 hour. Sprinkle with flaky salt if desired. Serve warm or chilled with vanilla ice cream.
Yummy