Gooey Brownie Pie Recipe
This gooey brownie pie recipe combines the rich, fudgy texture of brownies with the crisp, buttery base of a classic pie. It’s a decadent, chocolate-packed dessert that’s easy to make and guaranteed to impress.
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.
Notes
For a shortcut, use a store-bought pie crust and blind-bake as directed.
Don’t overbake—slightly underbaked center gives the gooey texture.
Try adding chopped pecans or chocolate chunks for variation.
Chill the pie for cleaner slices; reheat slightly before serving for melt-in-your-mouth results.
