Brownie Pie

This fudgy brownie pie is baked in a butter pie crust and is loaded with delicious cocoa and lots of chopped chocolate. It bakes up beautifully and has the iconic crackly brownie top!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 40

Servings servings

Calories 288kcal

Author Whitney Wright

Ingredients

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

Instructions

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.

Notes

Servings: 8-12 servings depending on how big you slice the pie.

Chocolate: You can use a semi-sweet chocolate, or do a mixture of chopped milk chocolate and dark chocolate.

Brownies need to sit! Don't cut into the brownies for at least 60 minutes after pulling them out of the oven. Letting them set will help them cut easier, they won't fall or ooze when cutting, and you'll find the texture is much more fudgy!

Nutrition