The BEST Brownie Pie

If you love the fudgy, chocolaty goodness of brownies but want something a little more elegant and shareable, then The BEST Brownie Pie is exactly what you need. This dessert combines the rich, dense texture of a classic brownie with the flaky, buttery goodness of a pie crust, resulting in a decadent treat that’s perfect for any occasion. Whether you’re serving it at a family gathering, holiday celebration, or simply craving a chocolate fix, this pie promises to impress and satisfy every chocolate lover.

Why The BEST Brownie Pie is Worth Your Time

What makes The BEST Brownie Pie stand out from your average brownie or pie? It’s all about the balance of textures and flavors. The buttery pie crust provides a crisp, tender base that contrasts beautifully with the dense, fudgy brownie filling. The combination of unsweetened and semi-sweet baking chocolate brings a deep, rich chocolate flavor that isn’t overly sweet but perfectly indulgent. Plus, with just the right amount of cocoa powder and vanilla extract, every slice melts in your mouth with a complex, satisfying taste.

This recipe is easy enough for a weeknight treat yet elegant enough for special occasions. It’s also versatile, so you can customize it or serve it alongside whipped cream, ice cream, or fresh berries. If you’re looking for a dessert that’s a little different but guaranteed to please, this pie is worth every minute of your time.

Ingredient Breakdown

• All Butter Pie Crust: Use one homemade crust or one refrigerated crust from a pack of two. It provides the perfect flaky, buttery base that complements the rich filling.
• Unsweetened Baking Chocolate (2 ounces): This adds intense chocolate flavor without sweetness, balancing the overall taste.
• Semi-Sweet Baking Chocolate (2 ounces): Adds sweetness and smooth texture, blending beautifully with the unsweetened chocolate.
• Unsalted Butter (3/4 cup): Butter enriches the filling with a creamy texture and enhances the chocolate flavor.
• Granulated Sugar (1 3/4 cups): Sweetens the pie and helps create a shiny, crackly top layer.
• Eggs (3 large): Eggs bind the ingredients and contribute to the fudgy, moist texture.
• Vanilla Extract (1 tablespoon): Brightens the chocolate flavors with a warm, aromatic note.
• Salt (1/2 teaspoon): Balances sweetness and enhances all the chocolate flavors.
• Unsweetened Cocoa Powder (2 tablespoons): Adds depth and boosts the overall chocolate intensity.
• All-Purpose Flour (1 cup): Provides structure to the brownie filling without making it cakey.

Before You Start: Equipment

• 9-inch Pie Dish: To hold your pie crust and brownie filling perfectly.
• Double Boiler or Microwave-Safe Bowl: For melting the chocolate and butter gently without burning.
• Mixing Bowls: One for dry ingredients and another for wet ingredients to keep things organized.
• Whisk and Spatula: For mixing ingredients smoothly and folding in flour without overmixing.
• Electric Mixer (Optional): Makes whisking eggs and sugar easier but a strong whisk works fine too.
• Cooling Rack: To cool your pie evenly after baking.

Mastering The BEST Brownie Pie: How-To

Step 1: Prepare the Pie Crust

Gently press your all butter pie crust into a 9-inch pie dish, making sure it fits snugly along the bottom and sides. Trim any excess dough and crimp the edges for a decorative look. Chill the crust in the refrigerator for at least 15 minutes before baking to prevent shrinking.

Step 2: Blind Bake the Crust

Preheat your oven to 350°F (175°C). Line the chilled crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until the crust is lightly golden. This step ensures your crust stays crisp once the filling is added.

Step 3: Melt the Chocolate and Butter

Using a double boiler or microwave at 30-second intervals, melt the unsweetened and semi-sweet baking chocolate together with the butter. Stir frequently until smooth and glossy. Set aside to cool slightly.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk the eggs, granulated sugar, vanilla extract, and salt until pale and slightly thickened. This process helps incorporate air for a tender crumb in your brownie pie.

Step 5: Combine Chocolate Mixture and Wet Ingredients

Slowly pour the melted chocolate and butter mixture into the egg mixture, whisking constantly to prevent cooking the eggs. Mix until fully combined and smooth.

Step 6: Add Dry Ingredients

Sift together the all-purpose flour and unsweetened cocoa powder. Gently fold the dry ingredients into the wet chocolate mixture using a spatula. Be careful not to overmix to keep the filling fudgy and dense.

Step 7: Assemble and Bake

Pour the brownie filling into the pre-baked pie crust and smooth the top with a spatula. Bake at 350°F (175°C) for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Avoid overbaking to keep the filling moist.

Step 8: Cool and Serve

Allow the pie to cool completely on a cooling rack before slicing. This resting time helps the filling set perfectly for clean slices. Serve as is or topped with whipped cream or your favorite ice cream.

Year-Round Variations

• Add a sprinkle of chopped toasted nuts like pecans or walnuts to the filling for extra crunch.
• Swirl in a few spoonfuls of peanut butter or caramel sauce before baking for a decadent twist.
• Top with fresh raspberries or sliced strawberries after baking to add a burst of fresh flavor.
• Mix in a teaspoon of espresso powder with the cocoa for a mocha-chocolate depth.
• For a festive touch, sprinkle coarse sea salt over the top just before baking.

What I Learned Testing

• Using both unsweetened and semi-sweet chocolate creates a balanced, rich flavor that’s neither too bitter nor too sweet.
• Blind baking the crust is a key step to prevent sogginess and maintain a crisp base.
• The pie filling needs to be slightly underbaked for that perfect fudgy texture; it will continue to set as it cools.
• Vanilla extract is essential—it brightens and rounds out the chocolate flavors beautifully.

Save It for Later

This brownie pie keeps well covered at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze the whole pie tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat slices gently in the microwave for a warm fudgy treat.

Ask the Chef

Can I use a store-bought pie crust instead of making my own?

Absolutely! A good quality refrigerated pie crust works wonderfully and saves time. Just be sure to blind bake it before adding the filling to keep it crisp.

What’s the best way to melt the chocolate and butter together?

Using a double boiler is ideal because it gently melts the chocolate without risk of burning. If using a microwave, heat in short 20-30 second bursts, stirring in between.

Can I substitute the granulated sugar with brown sugar?

You can, but it will alter the texture slightly, making the filling a bit moister and adding a caramel note. For the classic fudgy texture, granulated sugar is preferred.

Is it okay to use cocoa powder instead of baking chocolate?

Cocoa powder alone won’t provide the same richness or texture because baking chocolate contains cocoa butter. This recipe uses both for the perfect balance of flavor and fudginess.

One Pan, More Ideas

• Try the Brown Butter Pear Crumble for a comforting fruit dessert with a nutty twist.
• If you love brownies, don’t miss the Butterscotch Zucchini Blondies Browned Butter – a unique take with sweet butterscotch and veggie goodness.

Hungry for More?

If you enjoyed this brownie pie, explore other rich and satisfying desserts that bring comfort and joy to your table. Baking is all about experimenting and finding your favorite flavors, so don’t hesitate to try different chocolates or add your favorite mix-ins. The beauty of this pie is its simplicity combined with deep chocolate indulgence.

The BEST Brownie Pie is sure to become a staple in your dessert repertoire, impressing family and friends with its luscious texture and irresistible taste. Happy baking!

Share on Pinterest