This incredible Brownie Pie combines a homemade brownie filling inside a flaky pie crust. This pie is a chocolate lovers dream with an extra fudgy filling studded with chocolate chips and walnuts. Serve with whipped cream or ice cream and a drizzle of chocolate sauce.
This has to be the 20th(?) brownie recipe we’ve shared. To say we’re brownie-obsessed is an understatement. We took our popular Homemade Brownies and, with a few modifications, turned them into a decadent, rich and delicious Brownie Pie!
Crust: You will need a 9-inch unbaked pie crust for this recipe. You can use a store bought crust or your favorite homemade recipe. The crust should be in a 9-inch pan and frozen when you use it.
Brownie: Prepare the homemade brownie batter:
Combine melted butter and sugar.
Add egg, egg yolk, water, and vanilla.
Add flour, cocoa powder, powdered sugar, and salt.
Stir in chocolate chips and walnuts.
Add to the pie crust and bake.
What makes this brownie pie fudgy?
Several things make brownies fudgy instead of cakey. This Brownie Pie falls into the “fudgy” category, here’s why:
- Fat to flour ratio: These brownies have a high fat to flour ratio. They have more fat (butter, chocolate) than flour. This creates a dense, fudgy texture.
- Underbaking: Underbaking this pie ensures that the brownie layer will be fudgy and soft once it cools.
- Chocolate chips: This batter contains a whole cup of chocolate chips. While baking, the chocolate chips melt just slightly, creating a moist, fudgy texture.
- Bake the pie in the lower third of the oven. This will help the bottom of the crust to bake without the top getting too dark.
- Cover the pie with foil for the first half of bake time. This helps the filling to bake up faster and prevents the edges of the crust from getting overdone. Be sure to remove the foil for the second portion of the bake time.
- Underbake the brownie just slightly. This ensures a fudgy texture.
- Add your favorite chocolate chips to the brownie batter: Milk chocolate for a sweeter brownie, semisweet for a classic flavor, or bittersweet for a deep, dark chocolate flavor. You can even use a combination of chips.
Serving and storage
Serving: Serve this pie slightly warm or at room temperature. Top with whipped cream, ice cream, and/or chocolate sauce.
Storage: This pie on its own (no toppings) can be stored at room temperature for up to two days. If you have topped the pie with chocolate sauce or whipped cream it will need to be refrigerated.
More pie recipes
More brownie recipes
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- 1 frozen 9-inch unbaked pie crust*
- 8 tablespoons unsalted butter, melted, still hot/warm
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon water
- 1½ teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup all purpose flour
- ¼ teaspoon kosher salt
- ½ cup semisweet chocolate chips, milk chocolate can be used for a sweeter pie
- ¼ cup finely chopped walnuts, optional
- chocolate sauce, whipped cream, or ice cream, optional toppings
- Preheat oven to 350°F with a rack in the lower third of the oven.
- Combine granulated sugar and hot butter in a large bowl. Stir it briefly, then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust). The sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add egg, egg yolk, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
- Sprinkle cocoa powder, powdered sugar, flour, and salt over the butter mixture. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in the chocolate chips and walnuts.
- Pour the batter into the frozen pie crust and smooth into an even layer. Lightly spritz a piece of foil with nonstick spray. Gently cover the pie with the foil, trying to avoid pressing the foil onto the brownie batter.
- Bake, covered, in the lower third of the oven for 25 minutes. Carefully remove the foil, then continue to bake, uncovered, for another 20-30 minutes. The longer it bakes, the more "set" the pie will be. For a fudgier pie remove from the oven closer to the 20-25 minute mark (after foil removal). Place the pan on a wire rack to cool. Serve slightly warm or room temperature. The colder the pie is, the more firm it will be.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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