A rich, indulgent dessert that combines the fudgy goodness of a brownie with the structure of a pie crust. Each bite delivers molten chocolate in the center, a crackly top, and a satisfying pie-shell edge.
Why You’ll Love This Recipe
It brings together your favorite brownie texture—gooey, fudgy, chocolate-dense—with the classic presentation of a pie.
It’s decadent enough for special occasions, yet simple enough to make at home.
Versatile for serving: warm with ice cream, or at room temperature for a more relaxed dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Optional: 1 cup (170 g) semi-sweet chocolate chips
Directions
Preheat your oven to 175 °C (350 °F).
If using homemade pie crust: roll out the crust and fit it into a 9-inch pie plate; trim and crimp the edges. If using store-bought, place it according to package directions.
In a heat-proof bowl set over (but not touching) simmering water or in a microwave in short bursts, melt the butter with the chopped unsweetened chocolate until smooth. Remove from heat and let slightly cool.
Stir in the granulated sugar until well combined. Then add the eggs and vanilla extract, stirring until smooth and glossy.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture just until no streaks remain. If using, fold in the chocolate chips.
Pour the brownie batter into the prepared pie crust, spreading it evenly.
Bake in the preheated oven for about 40–45 minutes, or until the outer edge is set but the center still jiggles slightly when gently shaken. The goal is a gooey center—not fully firm.
Remove from oven and let the pie cool for at least 30 minutes before slicing, to allow the filling to settle. Serve warm (for extra gooeyness) or at room temperature. A scoop of vanilla ice cream or dollop of whipped cream makes an excellent accompaniment.
Servings and timing
Makes 8 to 10 servings.
Preparation time: ~15 minutes
Baking time: ~40–45 minutes
Cooling time: ~30 minutes
Variations
Nutty version: Fold in ½ cup chopped pecans or walnuts into the batter for a crunchy contrast.
Salted caramel twist: Drizzle warm salted caramel over each slice just before serving.
Espresso infused: Add 1 teaspoon instant espresso powder into the dry ingredients to intensify the chocolate flavor.
Gluten-free option: Substitute an equal amount of gluten-free all-purpose flour blend and ensure cocoa powder is gluten free.
Mini pies: Use 6-inch pie plates or a deep-dish tart pan and adjust baking time to ~30–35 minutes.
Storage/Reheating
At room temperature: Store covered in an airtight container up to 2 days; the crust may soften slightly.
Refrigerator: Cover tightly and refrigerate up to 5 days. Before serving, return to room temperature or warm slices for ~10 seconds in the microwave for gooey texture.
Freezer: Slice the pie, wrap individual pieces in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the fridge, then gently warm before serving.
FAQs
What kind of pie crust should I use?
You can use either a store-bought refrigerated crust or make a homemade butter-based pie crust. Homemade gives the best flavor and texture, but a good quality ready crust works well too.
How do I ensure the filling stays gooey and not fully set?
Avoid over-baking. Remove the pie when the edges are set but the center still jiggles when you gently shake the dish. The filling will continue to firm up slightly as it cools.
Can I bake this in a glass pie dish?
Yes; however, baking times may vary slightly. Glass conducts heat more slowly than metal, so you may need a few extra minutes—just keep an eye on the center.
Can I use a brownie mix instead of making from scratch?
Yes, you can. Simply prepare the brownie mix according to the package directions, stir in some chocolate chips if desired, pour into the crust, and bake until just set.
Why does the top crack while baking?
That crackly top is typical of brownies and is due to the sugar and eggs forming a thin shell on top as it bakes. It’s normal and actually desirable—it adds texture.
Can I make this ahead of time for a party?
Absolutely. You can bake the pie, let it cool, then store covered at room temperature (for up to 2 days) or in the refrigerator (up to 5 days). Rewarm slices before serving for the best gooey effect.
Is this dessert suitable for vegetarians?
Yes. As written it contains no meat, pork or bacon derivatives. Just ensure your butter and chocolate are vegetarian-friendly.
How can I reheat a slice to restore gooeyness?
Microwave the slice for ~10-15 seconds; if it was refrigerated, you may need ~20-30 seconds. The goal is to warm the center without fully melting it into liquid.
Can I add fruit to the pie?
Yes—fresh raspberries or sliced strawberries added on top just before serving provide a bright, tart contrast to the rich chocolate.
My crust got soggy—what happened?
A soggy crust can result from adding the filling to a crust that wasn’t baked long enough beforehand, or from over-moist batter. To prevent this, you can partially blind-bake the crust for ~8-10 minutes before pouring in the brownie batter.
Conclusion
This gooey brownie pie is a decadent and impressive dessert that delivers the best of both worlds—rich, fudgy brownie texture inside a pie shell. Whether you serve it for a gathering or treat yourself, it offers a wonderful balance of indulgence and comfort. Enjoy crafting this chocolate-lover’s dream and watch it disappear.
This Gooey Brownie Pie combines the rich, fudgy texture of a brownie with the classic appeal of a pie crust. With a molten chocolate center and crackly top, it’s a decadent dessert perfect for any chocolate lover.
Optional: 1 cup (170 g) semi-sweet chocolate chips
Instructions
Preheat oven to 175°C (350°F).
Roll out and fit the pie crust into a 9-inch pie plate. Trim and crimp the edges if homemade; if store-bought, prepare per package instructions.
Melt butter and unsweetened chocolate together in a heat-proof bowl over simmering water or in the microwave in short bursts. Stir until smooth. Let cool slightly.
Stir in sugar until combined. Add eggs and vanilla; mix until smooth and glossy.
In a separate bowl, whisk together flour, cocoa powder, and salt. Gently fold into the chocolate mixture until just combined. Stir in chocolate chips if using.
Pour the batter into the prepared pie crust and smooth the top.
Bake for 40–45 minutes, or until the edges are set and the center is still slightly jiggly.
Let cool for at least 30 minutes before slicing. Serve warm or at room temperature with ice cream or whipped cream if desired.
Notes
Fold in chopped nuts for added texture.
Add a teaspoon of espresso powder for enhanced chocolate flavor.
Partially blind-bake the crust for 8–10 minutes to avoid sogginess.
For a gluten-free version, use a GF flour blend and ensure all ingredients are certified gluten-free.
