Gooey Brownie Pie – a rich, fudgy brownie baked in a pie-style pan with a crackly top and finished with hot fudge. An easy, indulgent dessert for chocolate lovers.
Brownies are one of my favorite desserts. I love them in all forms — from stuffed variations to classic fudgy bars. With more than 30 brownie recipes on the blog, there are plenty of ways to satisfy a chocolate craving.
I first noticed this pie-style brownie when I saw a photo that looked irresistible. The recipe I used is inspired by a well-loved brownie tart and produces a crackly top with a gooey, chocolatey center — everything a brownie should be.
What’s in Brownie Pie
- Butter
- Chocolate chips (semi-sweet)
- Eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Toppings
This brownie pie is very rich, so a simple drizzle of hot fudge is all it needs. Use store-bought hot fudge or make a quick homemade sauce for an extra-decadent finish.
How to Make Brownie Pie
The ingredients are similar to classic brownies, but the proportions create a denser, fudgier texture with that signature crackly top.
- Melt butter and 2 cups of the chocolate chips together until smooth, using a double boiler or microwave at 50% power in short intervals. Cool slightly so it won’t cook the eggs.
- Beat the eggs, sugar, and vanilla in an electric mixer on medium-high for about 3 minutes until very light and fluffy.
- Pour the cooled chocolate mixture into the beaten eggs and stir until combined.
- Fold in the flour, baking powder, and salt just until combined, then stir in the remaining 1 cup of chocolate chips.
- Grease a 9-inch springform pan (or a pie plate). Pour the batter into the prepared pan. If using a pie plate, fill only about 3/4 full to prevent overflow.
- Bake at 350°F (175°C) for 40–45 minutes, until the center is puffed and the top is crackly. A tester may come out slightly moist from the fudgy interior but should not be raw.
- Remove from the oven and let cool completely before slicing. Serve with a drizzle of hot fudge.
The finished pie puffs up in the oven, forming a crisp, crackly top while remaining gooey inside. If you like nuts, fold in chopped walnuts or pecans, but the recipe is excellent on its own for pure chocolate lovers.
Baking Pan
A 9-inch springform pan works best to give the brownie pie tall sides and to contain the batter as it rises. If you only have a pie plate, use about three-quarters of the batter to avoid spilling into the oven.
This dessert is perfect for birthdays, special occasions, or any time a chocolate craving strikes. With simple ingredients and a short prep time, it’s easy to have this in the oven and ready to enjoy.
More Chocolate Dessert Recipes
- Flourless Chocolate Cake
- Double Chocolate Cupcakes
- Chocolate Strawberry Shortcake
- Soft Double Chocolate Cookies
- Molten Lava Cake
- French Silk Pie
- Triple Chocolate Skillet Brownie
- Chocolate Toffee Bars
Gooey Brownie Pie
Ingredients
- 6 Tablespoons butter
- 3 cups semi-sweet chocolate chips, divided
- 3 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a pie plate or 9-inch springform pan.
- In a heat-safe bowl, melt the butter and 2 cups chocolate chips until smooth. Let cool.
- Beat eggs, sugar, and vanilla in an electric mixer on medium-high until light and fluffy, about 3 minutes.
- Stir in the cooled chocolate mixture.
- Fold in flour, baking powder, and salt until just combined. Mix in the remaining 1 cup chocolate chips.
- Pour batter into the prepared pan. Bake 40–45 minutes until the center is puffed and the top is crackly.
- Remove and let cool completely before slicing. Top with hot fudge to serve.
Notes
Recipe adapted from a classic tart. If using a regular pie plate, fill only about 3/4 of the pan to prevent overflow.
Nutrition
Calories: 496 | Carbohydrates: 53 g | Protein: 5 g | Saturated Fat: 16 g | Cholesterol: 71 mg | Sodium: 177 mg | Fiber: 4 g | Sugar: 39 g
Nutrition information is an approximation.
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