As a professional food blogger, I couldn’t resist sharing my Brownie Pie Recipe that melds two classic desserts and includes an unexpected step to keep the layers distinct.

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I made this because I wanted something that did not quite fit the cookie or the cake category. My version of Gooey Brownie Pie is one of those things that looks simple but when you cut into it it does something weird and wonderful, like a fudge center that refuses to behave.

I use semisweet chocolate and unsalted butter so the flavor edges deep and bittersweet, not just one note. This isn’t the usual Fudge Brownie Pie Recipe, its more daring, and yes it leaves you wondering how one bite can feel like a small scandal, in the best possible way.

Ingredients

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Butter: Adds richness and moisture, high in saturated fat, little protein, mostly calories
Semisweet chocolate: Boosts chocolatey sweetness, contains sugar and carbs, some antioxidants
Eggs: Bind ingredients, add protein and fat, keeps the center fudgy
Flour: Gives structure, mostly carbs and some protein, overmixing makes it cakey
Cocoa powder: Intense chocolate taste with less fat, antioxidants, unsweetened and slightly bitter
Heavy cream: Makes ganache silky and glossy, very rich, high in fat and calories
Flaky sea salt: Balances sweet, adds crunch and a hint of minerality, use sparingly
Chocolate chips: Melt into pockets, add extra sweetness and little chewy texture

Ingredient Quantities

1 (9-inch) unbaked pie crust, store bought or homemade

1/2 cup (1 stick) unsalted butter

8 oz semisweet chocolate, chopped, divided

3/4 cup granulated sugar

2 large eggs

1 large egg yolk

1 teaspoon vanilla extract

1/3 cup all purpose flour, spooned and leveled

1/4 cup unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 cup chocolate chips or chopped chocolate

1/2 cup heavy cream

Flaky sea salt, for sprinkling (optional)

Powdered sugar, for dusting (optional)

How to Make this

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1. Preheat oven to 350°F. Fit the unbaked 9-inch pie crust into a pie plate, crimp edges, prick bottom a few times with a fork and chill 10 minutes; line with foil and pie weights and blind-bake 8 minutes, remove weights and foil and bake 2 more minutes, then set crust aside to cool slightly.

2. Divide the 8 oz chopped semisweet chocolate: set aside about 2 oz for the topping, use the rest for the batter. In a heatproof bowl melt 1/2 cup (1 stick) unsalted butter with the larger portion of chopped chocolate until smooth, using a double boiler or microwave in 20 second bursts, stirring between each, dont overheat.

3. Off the heat stir in 3/4 cup granulated sugar until combined and a little glossy; let the mix cool for 1 minute so eggs wont scramble.

4. Whisk in 2 large eggs, then 1 large egg yolk, then 1 teaspoon vanilla extract, mixing until smooth and glossy.

5. Sift or whisk together 1/3 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon fine salt; fold these dry ingredients into the chocolate mixture gently, dont overmix — you want a thick fudgy batter.

6. Fold in 1/2 cup chocolate chips or chopped chocolate for pockets of melty chocolate, then pour the batter into the prepared crust and smooth the top.

7. Bake 22 to 28 minutes until the edges are set but the center still jiggles slightly when you shake the pan; a toothpick in the middle should come out with very fudgy crumbs, not dry. Let the pie cool on a wire rack for at least 1 hour (it will firm up as it cools).

8. While the pie cools make a quick ganache: heat 1/2 cup heavy cream until steaming, pour over the reserved 2 oz chopped semisweet chocolate in a small bowl, wait 30 seconds then stir until glossy and smooth. If needed microwave 5-10 seconds and stir to finish.

9. Pour the warm ganache over the cooled pie, spreading gently to the edges. Chill 20 to 30 minutes if you want cleaner slices.

10. Sprinkle flaky sea salt lightly over the top, dust with powdered sugar if desired, slice with a sharp knife wiped between cuts and serve — remember these are meant to be gooey, so dont overbake or youll lose that fudgy center.

Equipment Needed

1. Oven set to 350 F
2. 9 inch pie plate to hold the crust
3. Mixing bowls, include one heatproof bowl for melting chocolate, dont overheat it
4. Whisk and rubber spatula for mixing and folding
5. Measuring cups and spoons
6. Fine mesh sieve or sifter for the flour and cocoa
7. Aluminum foil and pie weights or dried beans for blind baking
8. Baking sheet and wire rack for cooling
9. Sharp knife, fork and toothpick for testing and slicing

FAQ

Q: How do I know when the pie is done? A: Bake at 350°F for about 30 to 35 minutes. The edges should look set and slightly puffed, the center should still jiggle a little when you shake the pan. A toothpick will come out with moist crumbs not dry batter. Let it cool at least 1 to 2 hours, it keeps setting as it cools.

Q: Should I prebake the crust? A: You don't have to, the brownie filling will bake the crust fine. If you want an extra crisp bottom, blind bake the crust for 8 to 10 minutes with pie weights, cool it, then add the filling. If you blind bake, reduce total bake time a bit since filling will cook faster.

Q: How do I get the center extra gooey? A: Underbake it slightly, aim for that jiggle not a firm center. Use room temp eggs for a smoother batter, don't overmix once you add flour, and use good quality chocolate. Let it cool partly before slicing so the center holds but stays molten.

Q: Can I swap the chocolate or make this dairy free? A: Yes. Semisweet or bittersweet bars both work, just chop them. If using much darker chocolate, you might want a touch more sugar. For dairy free use dairy free chocolate and coconut cream instead of heavy cream, and swap butter for vegan butter. Texture will be slightly different but still tasty.

Q: How do I store leftovers and reheat them? A: Store at room temp covered for up to 24 hours, or in the fridge for 2 to 3 days. To serve, bring slices to room temp or warm gently: microwave 10 to 20 seconds, or warm oven at 300°F for 5 to 10 minutes. A quick warm up brings back the gooeyness.

Q: Do I have to make the ganache on top? A: No, it's optional. Warm the heavy cream and pour over chopped chocolate to make the glossy ganache, it gives a decadent finish. But you can skip it and just dust powdered sugar and sprinkle flaky sea salt. Both ways are great, just different vibes.

Gooey Brownie Pie Recipe Substitutions and Variations

Unsalted butter
- Coconut oil, same amount by volume, gives a slight coconut note and melts the filling silky, works great if you like that flavor.
- Margarine, same amount, an easy swap if you need a dairy free option but texture may be a touch softer.
- Ghee, same amount, richer and more nutty, but because it has no water the filling can be a little denser.
Semisweet chocolate (8 oz)
- Bittersweet chocolate, same weight, a bit less sweet and deeper chocolate flavor.
- Milk chocolate, use a bit more or reduce the sugar in the batter since it is sweeter and creamier.
- Unsweetened chocolate plus sugar, melt unsweetened and add sugar to taste if you want precise control over sweetness.
All purpose flour (1/3 cup)
- Gluten free 1 to 1 flour blend with xanthan gum, equal measure, best for a straight swap if you need GF.
- Almond flour, use slightly less and expect a denser, more tender crumb and a nutty taste.
- Oat flour, works but may need a little extra binder like an extra egg white or a pinch of xanthan gum to hold the filling together.
Heavy cream (1/2 cup)
- Full fat canned coconut milk, chilled and use the thick cream portion, great dairy free substitute with coconut flavor.
- Evaporated milk, a bit lighter but gives good creaminess if you dont have cream on hand.
- Half and half, slightly less rich but fine in a pinch, the filling will be a little less indulgent but still delicious.

Pro Tips

1) Chill and seal the crust: let the crust get really cold before you blind-bake it and make sure to prick the bottom so it wont puff. For extra protection brush a thin layer of melted chocolate or an egg wash on the cooled crust so the filling doesnt make it soggy.

2) Melt chocolate slowly and treat the eggs gently: heat the chocolate and butter in short bursts and stir lots so nothing overheats, then let it cool a minute before adding eggs. If you want to be extra safe, whisk a spoonful of the warm chocolate into the eggs first then fold that back in so the eggs dont scramble.

3) Watch for the right doneness not a timer: start checking at the low end of the bake time, the edges should be set and the center still jiggles a bit, that wobble becomes fudgy as it cools. Remember residual heat keeps cooking it, so its better to pull slightly early than to overbake.

4) Finish and slice like a pro: pour warm ganache onto a pie thats mostly cooled so it spreads smooth and stays glossy, chill briefly for cleaner slices. When serving wipe a sharp knife between cuts or dip the blade in hot water and dry it for perfect clean pieces, sprinkle flaky salt right before serving for the best flavor pop.

Gooey Brownie Pie Recipe

Recipe by Louise Nightin

0.0 from 0 votes

As a professional food blogger, I couldn't resist sharing my Brownie Pie Recipe that melds two classic desserts and includes an unexpected step to keep the layers distinct.

Servings

servings

Calories

595

kcal

Equipment: 1. Oven set to 350 F
2. 9 inch pie plate to hold the crust
3. Mixing bowls, include one heatproof bowl for melting chocolate, dont overheat it
4. Whisk and rubber spatula for mixing and folding
5. Measuring cups and spoons
6. Fine mesh sieve or sifter for the flour and cocoa
7. Aluminum foil and pie weights or dried beans for blind baking
8. Baking sheet and wire rack for cooling
9. Sharp knife, fork and toothpick for testing and slicing

Ingredients

1 (9-inch) unbaked pie crust, store bought or homemade
1/2 cup (1 stick) unsalted butter
8 oz semisweet chocolate, chopped, divided
3/4 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup all purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine salt
1/2 cup chocolate chips or chopped chocolate
1/2 cup heavy cream
Flaky sea salt, for sprinkling (optional)
Powdered sugar, for dusting (optional)

Directions

Preheat oven to 350°F. Fit the unbaked 9-inch pie crust into a pie plate, crimp edges, prick bottom a few times with a fork and chill 10 minutes; line with foil and pie weights and blind-bake 8 minutes, remove weights and foil and bake 2 more minutes, then set crust aside to cool slightly.
Divide the 8 oz chopped semisweet chocolate: set aside about 2 oz for the topping, use the rest for the batter. In a heatproof bowl melt 1/2 cup (1 stick) unsalted butter with the larger portion of chopped chocolate until smooth, using a double boiler or microwave in 20 second bursts, stirring between each, dont overheat.
Off the heat stir in 3/4 cup granulated sugar until combined and a little glossy; let the mix cool for 1 minute so eggs wont scramble.
Whisk in 2 large eggs, then 1 large egg yolk, then 1 teaspoon vanilla extract, mixing until smooth and glossy.
Sift or whisk together 1/3 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon fine salt; fold these dry ingredients into the chocolate mixture gently, dont overmix — you want a thick fudgy batter.
Fold in 1/2 cup chocolate chips or chopped chocolate for pockets of melty chocolate, then pour the batter into the prepared crust and smooth the top.
Bake 22 to 28 minutes until the edges are set but the center still jiggles slightly when you shake the pan; a toothpick in the middle should come out with very fudgy crumbs, not dry. Let the pie cool on a wire rack for at least 1 hour (it will firm up as it cools).
While the pie cools make a quick ganache: heat 1/2 cup heavy cream until steaming, pour over the reserved 2 oz chopped semisweet chocolate in a small bowl, wait 30 seconds then stir until glossy and smooth. If needed microwave 5-10 seconds and stir to finish.
Pour the warm ganache over the cooled pie, spreading gently to the edges. Chill 20 to 30 minutes if you want cleaner slices.
Sprinkle flaky sea salt lightly over the top, dust with powdered sugar if desired, slice with a sharp knife wiped between cuts and serve — remember these are meant to be gooey, so dont overbake or youll lose that fudgy center.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.