A rich and indulgent dessert that layers a fudgy brownie base, luscious caramel sauce, and smooth chocolate ganache — all inside a crisp chocolate cookie crust. Every bite offers a perfect balance of sweetness, saltiness, and deep chocolate flavor.

Why You’ll Love This Recipe

This Salted Caramel Brownie Chocolate Pie is the ultimate dessert for chocolate and caramel lovers. The contrasting textures — from the crumbly crust to the gooey brownie and silky ganache — make it irresistible. It’s perfect for special occasions, holidays, or any time you want to impress guests with a decadent treat that looks and tastes like it came from a bakery.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Crust

1 ½ cups chocolate cookie crumbs (use Oreo cookies with filling removed)
5 tablespoons unsalted butter, melted
2 tablespoons sugar

Fudgy Brownie Layer

½ cup unsalted butter (1 stick)
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder

Homemade Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter (cut into pieces, room temperature)
½ cup heavy cream (room temperature)
½ teaspoon vanilla extract
Pinch of salt (for sauce)
Extra flaky sea salt, for garnish

Chocolate Ganache Topping

1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
½ cup heavy cream

Directions

Make the Chocolate Crust

Preheat oven to 350°F (175°C).
Mix cookie crumbs, sugar, and melted butter in a bowl until fully combined.
Press mixture evenly into the bottom and sides of a 9-inch pie dish.
Bake for 8 minutes, then let cool slightly.

Make the Brownie Batter

Melt butter in a saucepan or microwave-safe bowl.
Stir in sugar until the mixture looks glossy.
Add eggs and vanilla, whisking until combined.
Add cocoa powder, flour, salt, and baking powder. Stir until smooth.
Pour brownie batter into the cooled crust.

Make the Caramel Layer

In a heavy saucepan over medium heat, melt the sugar, stirring occasionally until it liquifies and turns deep amber.
Reduce heat to low and add the butter carefully (it will bubble). Stir until melted.
Slowly pour in the heavy cream while stirring constantly.
Mix until smooth and glossy; remove from heat.
Stir in vanilla and a pinch of salt.
Let cool for 1–2 minutes, then drizzle gently over the brownie batter. Do not mix in.

Bake the Pie

Bake at 350°F for 25–30 minutes, until the brownie is set but still slightly fudgy.
Let cool for 30–45 minutes before topping.

Make the Ganache

Heat the heavy cream until just simmering.
Pour over the chocolate chips in a bowl.
Let sit for 1 minute, then stir until smooth and silky.
Pour over the cooled pie and spread evenly.

Garnish and Serve

Drizzle extra caramel sauce over the ganache and sprinkle generously with flaky sea salt.
Chill for 1 hour for clean slices or serve slightly warm for a gooey, melty texture.

Servings and Timing

Servings: 8–10 slices
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling/Chilling Time: 1 hour
Total Time: About 2 hours

Variations

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the brownie batter.
Espresso Boost: Stir 1 teaspoon of instant espresso powder into the brownie layer for a deeper chocolate flavor.
White Chocolate Drizzle: Add a drizzle of melted white chocolate over the ganache for a beautiful finish.
Salted Caramel Pretzel Pie: Replace part of the cookie crust with crushed pretzels for a sweet and salty twist.
Mini Pies: Make individual portions in muffin tins and reduce baking time to 15–18 minutes.

Storage/Reheating

Refrigerate: Store covered in the refrigerator for up to 5 days.
Freeze: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheat: Warm slices in the microwave for 15–20 seconds to soften the caramel and ganache layers.

FAQs

1. Can I use store-bought caramel sauce?

Yes, but homemade caramel provides a richer flavor and better texture.

2. Can I make the crust with regular graham crackers instead of chocolate cookies?

You can, but the flavor will be less chocolatey and more buttery.

3. How do I know when the brownie layer is done baking?

The center should be set but slightly fudgy when tested with a toothpick.

4. Can I make this pie a day ahead?

Yes, it actually tastes better the next day as the flavors meld together.

5. What’s the best way to cut clean slices?

Chill the pie for at least an hour and use a hot knife, wiping between cuts.

6. Can I use milk chocolate for the ganache?

Yes, but the pie will be sweeter — dark or semi-sweet chocolate balances the caramel better.

7. Can I make it gluten-free?

Yes, use gluten-free chocolate cookies and substitute a 1:1 gluten-free flour blend for the brownie layer.

8. Can I skip the sea salt on top?

You can, but the salt enhances the caramel flavor beautifully.

9. How can I make the caramel sauce thicker?

Cook the caramel a bit longer before adding cream to achieve a thicker consistency.

10. What should I serve with this pie?

Vanilla bean ice cream or lightly sweetened whipped cream complements it perfectly.

Conclusion

This Salted Caramel Brownie Chocolate Pie is a show-stopping dessert that combines layers of pure indulgence — buttery crust, rich brownie, creamy caramel, and glossy ganache. Whether served chilled for clean, firm slices or warm and gooey straight from the oven, it’s a guaranteed crowd-pleaser that will satisfy any sweet tooth.