Gooey Brownie Pie

This gooey brownie pie is pure chocolate indulgence baked into a flaky pie crust. It’s rich, fudgy, and melts in my mouth with every bite. Whether I serve it warm with a scoop of vanilla ice cream or let it set for a more sliceable dessert, this pie always satisfies my deepest chocolate cravings.

Why I Love This Recipe

I love how this brownie pie combines two desserts in one—pie and brownies. The crust adds a buttery, flaky base that balances out the dense, gooey center. I also love how simple it is to make with ingredients I usually have on hand. It’s perfect for holidays, potlucks, or anytime I need a no-fuss chocolate showstopper.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (store-bought or homemade)

• Unsalted butter

• Semi-sweet chocolate chips or chopped chocolate

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

directions

1. I preheat the oven to 350°F (175°C) and press the pie crust into a 9-inch pie dish.

2. In a saucepan over low heat, I melt the butter and chocolate together until smooth, then let it cool slightly.

3. In a mixing bowl, I whisk together the eggs, granulated sugar, brown sugar, and vanilla until combined.

4. I stir in the melted chocolate mixture, followed by the flour, cocoa powder, and salt until just combined—careful not to overmix.

5. I pour the batter into the prepared pie crust and smooth the top.

6. I bake for 35–40 minutes, until the edges are set but the center is still slightly soft and gooey.

7. I let it cool for at least 15–20 minutes before slicing, or chill it longer for cleaner slices.

Servings and timing

This recipe serves 8 and takes about 15 minutes to prep and 35–40 minutes to bake—ready in just under an hour.

Variations

• I add chopped walnuts or pecans for crunch.

• Sometimes I swirl in peanut butter or caramel before baking for extra richness.

• I sprinkle sea salt on top for a sweet-salty contrast.

• For a mocha twist, I add a teaspoon of instant espresso powder to the batter.

storage/reheating

I store leftover brownie pie covered at room temperature for up to 2 days or refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for 10–15 seconds for that gooey texture. It also freezes well—just wrap tightly and thaw before serving.

FAQs

Can I use a homemade pie crust?

Yes, I love using a flaky homemade crust, but a store-bought crust works perfectly too when I’m short on time.

How do I know when it’s done baking?

I look for set edges and a slightly soft, jiggly center—it’ll continue to firm up as it cools.

Can I make this gluten-free?

Yes, I use a gluten-free pie crust and substitute the flour with a 1:1 gluten-free baking blend.

Should I serve it warm or cold?

Either works! I love it warm and gooey with ice cream, but it also sets up beautifully for clean slices if chilled.

Can I make it ahead of time?

Absolutely. I often bake it the day before and reheat slices as needed—it holds up well and gets fudgier overnight.

Conclusion

Gooey brownie pie is the kind of dessert I reach for when I want maximum chocolate comfort with minimal effort. It’s rich, warm, and irresistibly fudgy—perfect for celebrations or just a cozy night in. Once I make it, it never lasts long on the table.