Get ready to experience the ultimate chocolate lover’s dream – a decadent fusion of fudgy brownies and classic pie that creates pure dessert magic. This Gooey Brownie Pie combines the best of both worlds: the crispy, flaky edges of a pie crust with the rich, molten center of your favorite brownie.
Perfect for those moments when you can’t decide between brownies or pie, this crowd-pleasing dessert comes together in just minutes, making it an ideal choice for last-minute gatherings or late-night chocolate cravings.
Why You’ll Love This
- Ready in just 10 minutes – perfect for quick dessert fixes
- Only requires basic pantry ingredients
- Crispy exterior with an irresistibly gooey center
- No fancy equipment needed
- Can be served warm or at room temperature
Ingredients
- 1 unbaked 9-inch pie shell
Instructions
- Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie dish; set aside.
- In a saucepan, melt butter over low heat. Whisk in granulated sugar and brown sugar until smooth. Remove from heat and let cool slightly.
- Whisk in eggs, one at a time, then stir in vanilla.
- In a bowl, mix flour, cocoa powder, salt, and espresso powder. Fold into wet ingredients.
- Stir in chocolate chips and nuts (if using).
- Pour batter into pie crust and smooth the top.
- Bake for 40–45 minutes, until edges are set but center is slightly soft.
- Cool for 20 minutes before slicing. Serve warm with ice cream or whipped cream.
Tips & Variations
- Add 1/2 cup chocolate chips for extra decadence
- Swap vanilla extract for mint or almond extract
- For a firmer texture, bake an additional 5-7 minutes
- Make ahead and reheat individual slices for 20 seconds in the microwave
Serving Suggestions
Serve warm slices with a scoop of vanilla ice cream and a drizzle of chocolate sauce. For an extra special touch, add a sprinkle of sea salt and fresh raspberries on top. This pie pairs beautifully with a cold glass of milk or hot coffee.
Notes
- Store covered at room temperature for up to 3 days
- Center should be gooey but not liquid when done
- Let cool slightly before cutting for cleaner slices
FAQs
- Can I freeze this pie? Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator.
- Can I use dark cocoa powder? Yes, it will create an even richer chocolate flavor.
- Why is my pie too gooey? It might need a few extra minutes in the oven – every oven is different.
- Can I make this without a crust? Yes, but reduce cooking time by 5 minutes.
Ingredients
- 1 unbaked 9-inch pie shell
Steps
- Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie dish; set aside.
- In a saucepan, melt butter over low heat. Whisk in granulated sugar and brown sugar until smooth. Remove from heat and let cool slightly.
- Whisk in eggs, one at a time, then stir in vanilla.
- In a bowl, mix flour, cocoa powder, salt, and espresso powder. Fold into wet ingredients.
- Stir in chocolate chips and nuts (if using).
- Pour batter into pie crust and smooth the top.
- Bake for 40–45 minutes, until edges are set but center is slightly soft.
- Cool for 20 minutes before slicing. Serve warm with ice cream or whipped cream.
Nutrition (per serving)
- Calories: 520 kcal
Notes
- Store covered at room temperature for up to 3 days
- Center should be gooey but not liquid when done
- Let cool slightly before cutting for cleaner slices
