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Brownie Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Brownie Pie recipe combines the rich, fudgy texture of a classic brownie with the convenience and structure of a pie crust. Featuring a luscious cocoa-chocolate filling studded with chocolate chips and optional walnuts, it bakes up shiny and crackly on top with a soft, moist center. Perfect for serving warm with whipped cream, chocolate sauce, or ice cream, this dessert is an indulgent treat suitable for any occasion.

Ingredients

Pie Crust

  • 1 frozen 9-inch unbaked pie crust

Brownie Filling

  • 8 tablespoons unsalted butter, melted (still hot/warm)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon water
  • 1½ teaspoons pure vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ cup powdered sugar
  • ½ cup all purpose flour
  • ¼ teaspoon kosher salt
  • ½ cup semisweet chocolate chips (milk chocolate can be used for a sweeter pie)
  • ¼ cup finely chopped walnuts (optional)

Optional Toppings

  • Chocolate sauce
  • Whipped cream
  • Ice cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the lower third of the oven to ensure even baking of the pie.
  2. Mix Butter and Sugar: In a large bowl, combine the granulated sugar and melted butter. Stir briefly, then let the mixture sit undisturbed for 5 minutes to allow the sugar to start dissolving in the heat of the butter, which helps create a shiny, crackly crust. After 5 minutes, vigorously whisk the butter and sugar for 30 seconds.
  3. Add Wet Ingredients: Whisk in the egg, egg yolk, water, and vanilla extract for about 30 seconds until well combined and smooth. Remove any excess batter from the whisk and set it aside.
  4. Add Dry Ingredients: Sprinkle the unsweetened cocoa powder, powdered sugar, all-purpose flour, and kosher salt over the wet mixture. Stir gently with a rubber or silicone spatula or wooden spoon until the batter is glossy and completely combined.
  5. Fold in Chocolate Chips and Walnuts: Gently fold the semisweet chocolate chips and chopped walnuts (if using) into the batter to distribute evenly.
  6. Fill Pie Crust: Pour the brownie batter into the frozen pie crust, smoothing it into an even layer using your spatula or spoon.
  7. Cover With Foil: Lightly coat a piece of foil with nonstick spray and cover the pie to prevent the crust edge and top from overbrowning, making sure not to press the foil directly onto the batter.
  8. Bake Covered: Bake the pie, covered with foil, in the lower third of the oven for 25 minutes to start setting the filling.
  9. Bake Uncovered: Carefully remove the foil from the pie and continue baking for an additional 20-30 minutes. For a fudgier center, bake closer to 20-25 minutes; for a more set, cakey texture, bake up to 30 minutes.
  10. Cool and Serve: Remove the pie from the oven and place the pan on a wire rack to cool. Serve slightly warm or at room temperature. The pie will firm up further when chilled.

Notes

  • For a sweeter pie, substitute semisweet chocolate chips with milk chocolate chips.
  • Walnuts are optional but add a pleasant crunch and nutty flavor.
  • Carefully covering the pie with foil prevents overbrowning and ensures even cooking of the filling.
  • The pie texture varies with baking time—shorter for fudgier, longer for cakier brownies.
  • Serve with chocolate sauce, whipped cream, or ice cream for an indulgent dessert experience.
  • Allow the pie to cool completely for clean slicing and better texture.

Find it online: https://dishmelt.com/brownie-pie-recipe/