Brownie Pie is the delicious combination of a Flaky Pie Crust and a rich chocolate brownie center! This chocolate brownie pie is fudgy in the center, deeply chocolate, and perfectly crackly on top. Serve plain, with a dollop of whipped cream or a scoop of vanilla ice cream!
If you have the time, make a Homemade Flaky Pie Crust for this recipe! The beauty of my recipe is it makes enough dough for TWO pie crusts! That means you can also make my Praline Pumpkin Pie or Southern Pecan Pie Recipe if you’re making this recipe for your Thanksgiving Pies!
Why This Recipe Works
- Brownie pie with cocoa and chopped chocolate. Not only do we use cocoa powder in this brownie pie recipe, but we have chopped chocolate as well! This really hits home the chocolate flavor and provides delicious pockets of melted chocolate.
- Crackly top. This homemade brownie pie has the perfect crackly top just like on classic brownies!
- Brownie in pie form. This best brownie pie tastes just like a brownie with a pie crust! The center is ultra fudgy and chocolatey, the top is crackly and it’s amazing with ice cream too!
- 9-Inch Pie Crust: Make your own crust with my Food Processor Pie Crust recipe! You can also use a store-bought pie crust if you’re in a pinch. Just be sure it’s NOT a deep dish pie crust, use a shallow pie dish.
- Unsalted Butter: Melted butter is characteristic of brownies! It helps give that deliciously fudgy texture.
- Granulated Sugar: Brownies differ from cookies that they only have granulated sugar instead of granulated sugar and brown sugar. This is one of the building blocks that makes the texture of brownies different from cookies.
- Unsweetened Cocoa Powder: If you want a deeper and richer chocolate flavor you can use Dutch process cocoa.
- Chocolate: I used 60% bittersweet chocolate. The darker the chocolate, the richer it will be. Also, you can totally taste the difference in higher quality chocolate.
- All-Purpose Flour: Getting the right flour consistency is how we’ll get the perfect texture in this pie!
- Par-bake the pie crust. Follow my Homemade Flakey Pie Crust Recipe in a shallow 9-inch pie plate. Pierce the bottom of the pie with 3-4 fork piercings. Add a sheet of parchment paper and place 2 cups of pie weights. Bake at 375°F for 10 minutes. Remove from the oven and remove the parchment paper with the pie weights. Return to the oven and bake for 5 more minutes. Remove from the oven and set aside. Reduce oven temperature to 350°F. Move a oven rack to lowest rack slot.
- Combine the wet ingredients for the brownie pie filling. Add the melted butter, granulated sugar and vanilla extract to a medium sized bowl. Stir until well combined.
- Add the eggs. Lightly beat the eggs in a small bowl. Whisk in the eggs into the butter and sugar mixture.
- Add the cocoa, chocolate, and flour. Add the cocoa powder, chopped chocolate, and all-purpose flour to the brownie batter. Gently mix the dry ingredients in with a rubber spatula until just combined. Do not over mix.
- Place brownie pie filling in the crust. Spread the brownie filling into an even layer in the pie crust. Bake at 350°F for 35-40 minutes. The brownie pie is done when the top is crackly and a toothpick in the center comes out with no wet batter (note there is melted chocolate in there so keep that in mind!) Remove and let sit for 60 minutes before cutting.
- Serve! Serve with whipped cream or some Homemade Vanilla Ice Cream and a drizzle of homemade hot fudge! Enjoy!
You can use a semi-sweet chocolate or do a mixture of chopped milk chocolate and dark chocolate. I recommend using baking chocolate. But if you only have chocolate chips, that will work. I would just slightly chop them up.
I will say that you’ll get a much better flavor from the chocolate if you use high-quality chocolate. Chocolate chips wouldn’t really fall into that category, especially since they have stabilizers in them to help keep the chocolate chip shape.
Do you love brownies with nuts? Fold in 1 cup of chopped nuts into the batter with the chocolate and flour for a nutty brownie pie! (Note: with the added nuts, the brownie pie will probably bake quicker. Turn on the oven light at 30 minutes to check.)
Bake the fudgy brownie pie on the bottom rack of your oven.
Be sure to let the brownies set! With brownies, you can’t just pull them out of the oven and start cutting them. Even waiting 10 minutes isn’t long enough. If you let the brownies set and cool for at least 60 minutes before cutting, you’ll get a fudgier texture and a nice cut.
Do not over bake! If you bake this fudge brownie pie correctly, you’ll have deliciously fudgy bites and soft and chewy texture. If you over bake, things will be hard and dry. No one likes a dry pie!
Par-baking the pie crust will ensure the bottom of the pie crust is completely baked through. If you notice the crust of the pie is browning a bit too much while the brownies are baking, you can cover the crust with some tin foil to prevent over browning.
I freeze my pie crust (after putting it in the pie plate and having it ready to go) before I put it in the oven. This prevents the edges from falling down the sides of the plate while baking.
Make Ahead, Storing, and Freezing
This chocolate brownie pie keeps really well, so you can definitely make it ahead of time and serve it later if needed.
Store covered in the fridge for 4-5 days or at room temperature for up to 2 days.
To freeze, let cool completely and wrap well in plastic wrap then a layer of aluminum foil. Freeze for up to 2 months. Remove and let thaw in the fridge overnight. Warm in the oven covered in tin foil (but be sure to remove the plastic wrap!!). Same instructions for freezing individual slices.
Brownie pie consists of brownie batter baked in a pie crust!
My recommendation would be to use a springform pan if you want to do an Oreo crust. That way the crust is solely on the bottom of the pan. I’d imagine if you used a traditional Oreo pie crust where the crust comes up the sides of the pie plate, the edges would either burn or over bake in the oven for the 35-40 minutes while the brownie pie is baking.
Yes you can! You can either freeze the entire pie or freeze slices of pie. Let the pie cool completely before wrapping tightly in plastic wrap then in a layer of aluminum foil. Free for up to 2 months. Remove and let thaw in the fridge overnight. Then warm in the oven or microwave!
More Brownie Recipes
- 1 9 inch pie crust - store bought or homemade (NOT a deep dish pie crust, use a shallow 9 inch)
- 1/2 cup unsalted butter - melted and still warm
- 1 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs - lightly beaten
- 1/3 cup unsweetened cocoa powder
- 8 oz chocolate - chopped, I used 60% bittersweet chocolate, see notes
- 1/4 cup all-purpose flour
- Preheat oven to 375°F. Par-bake the pie crust. (I like to freeze my prepared pie crust before I put it in the oven, this prevents any shrinkage from taking place). Pierce the bottom of the pie dough with a fork (only need a few piercings, 3-4). Place a sheet of parchment paper in the pie. Place 2 cups of pie weights into the parchment lined pie crust. Bake at 375°F for 10 minutes or until the edges of the crust are just lightly browning. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Return pie crust to the oven and bake for 5 minutes. Remove from the oven.
- Reduce oven temperature to 350°F. Place oven rack towards the bottom of the oven.
- In a medium size bowl whisk the butter, granulated sugar, and vanilla until well combined.
- Whisk in the eggs.
- Add the cocoa powder, chopped chocolate, and flour. Using a rubber spatula, mix until no flour pockets remain. Don’t overmix!
- Spoon the brownie filling into the parbaked pie shell. Bake for 35-40 minutes. Remove from the oven and let cool for at least 60 minutes before serving.
recipe adapted from Bountiful Kitchen.