Brownie Pie

by Sabrina Snyder

Last Update:

23 Comments

5 from 7 votes
10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter in a flaky pie crust.

Like my crazy popular Chocolate Chip Cookie Pizza, this is another gooey, chocolatey dessert that takes a classic treat to the next level! I started with my classic Brownies for this recipe but feel free to swap out any of my other Brownie Recipes.

Sabrina’s Brownie Pie Recipe

Fun twists on classic desserts are easy ways to revamp your favorite recipes. This recipe takes the flavors you love from brownies and adds it to a flakey, buttery pie crust. Giving you a traditional dessert in a new format. One of my other favorite ways to eat a brownie is as a Brownie Cupcake!

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Dinner, then Dessert

Brownie Pie Recipe

Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter baked in a flaky pie crust.
Yield 10 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
Chocolate Pie in Pie Plate with whipped cream
PrintRate

Ingredients
 

  • 1 pie crust , unbaked
  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1 cup semi-sweet chocolate chips , divided

Instructions

  • Preheat oven to 350 degrees.
  • Line your pie tin with your pie crust.
  • Whisk together melted butter, sugar, eggs and vanilla extract.
  • Add the cocoa powder and flour and whisk until just combined.
  • Stir in ¾ cup of the chocolate chips.
  • Pour batter into pie crust.
  • Sprinkle remaining chocolate chips over the batter.
  • Bake for 40-45 minutes (tent with aluminum foil if pie crust is browning too quickly).

Nutrition

Calories: 392kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 95mg | Potassium: 183mg | Fiber: 3g | Sugar: 27g | Vitamin A: 374IU | Calcium: 29mg | Iron: 2mg

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About This Recipe

This recipe takes my well-loved fudge brownie recipe and turns it into something special. It’s so gooey and chocolatey, my kids (and husband) try to scrape every last bite from the pie plate. I don’t mind as much because when it’s made from scratch like this recipe, I know what exactly ingredients are going in.

Chef’s Note

I want to warn that when I say gooey I mean OOEY GOOEY chocolate brownie filling. Not quite a lava cake texture, but the insides are meant to be softer than your typical fudge brownie.

This gooey pie is so sweet and delicious, it can be enjoyed how it is. However, if you really have a sweet tooth, you can serve it with a frosting (I think Cream Cheese Frosting is best) or with some vanilla ice cream.

Can This be Made Ahead of Time

Bring a show-stopping dessert to your next potluck or family gathering. Brownie Pie can be made ahead of time and refrigerated for up to 4 days. To reheat, stick in an oven at 250 degrees for 15 minutes, or until warm. You want to reheat at lower temperature so that your pie crust doesn’t burn or and your filling stays melty.

Brownie Mix

For those days when you want this recipe, but you want to make it a little easier on yourself (or don’t have all the ingredients on hand), here is my hack on how to use brownie mix.

  • 1 pie crust
  • 1 box brownie mix, 23-ounce 
  • ½ cup water
  • 1 egg

Heat oven to 350 and line pie pan with crust. Mix brownie mix, water and egg. Pour into pie pan. Bake for 35-40 minutes.

How to Store

  • Serve: Don’t leave pie for more than 2 hours at room temperature.
  • Store: This dish can be stored in the refrigerator for up to 4 days, in an airtight container.
  • Freeze: Cool the pie completely and seal tightly before freezing up to 2 months. Thaw overnight in the fridge to serve.

Variations

  • Chocolate: Instead of semi-sweet chocolate chips, substitute white chocolate or dark chocolate chips. You can also use butterscotch or mint chips.
  • Nuts: Add in a handful of crushed walnuts or pecans to your chocolate brownie batter to give the brownie filling more crunch.
  • Blondies: Make this into a Blondie Pie by leaving out the unsweetened cocoa powder and swapping ¼ cup of the granulated sugar for brown sugar.
  • Mini Brownie Pies: Using a 2-3 inch round cookie cutter, cut out small crusts. Place in small ramekins or a large muffin tin. Fill cups with brownie batter. Bake for 25-30 minutes.
  • Sundae: This decadent, fudgy brownie dessert gets even better with a scoop of ice cream, drizzled with Salted Caramel Sauce or hot fudge (or both!), and sprinkled with crushed walnuts.
  • Crust: I used a pastry pie crust for this but you could also use a Graham cracker crust. Go for chocolate overload and use chocolate grahams instead of honey grahams!

More Delicious Brownie Recipes

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Chocolate Brownie Pie collage

Photos used in previous versions of the post.

Pie plate with pie piece removed
Slice of pie with pie plate in the background
Baked chocolate pie from above

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I was worried about wasting 3 eggs to try this recipe but it did not flop and was soooooo worth it. I used dark chocolate chips and it turned out very gooey and decadent.

    Reply

    1. So glad your Brownie Pie didn’t disappoint AND you didn’t waste 3 eggs!! Thanks for the five star review.

      Reply

  4. Delicious!
    Needed a dessert for the Husbands birthday and he jokingly said *Brownie Pie* since one kid always asks for brownies as that is preferred dessert and another kid often asks for a pie of sorts for theirs. I used a frozen deep dish crust and followed the recipe. SO Good- husband was laughing that I took his request seriously and Brownie kid ate and enjoyed also! Leftover slices were reheated for about 20 seconds to a gooey perfection!

    Reply

  5. I realized after I put it in the oven that I forgot flour. ? It still turned out amazing as a flourless chocolate pie! Thanks for the recipe! Will have to try it again with flour!

    Reply

    1. Yes! We’ve baked ours in a ceramic pie plate, which should work similarly to a pyrex glass one. Just bake for the same amount of time.

      Reply

    1. I’m sorry that happened, can I ask if you used a glass or metal pie pan? It can definitely make a difference in timing. I hope it still tasted good?

      Reply

  8. THIS PIE TURNED OUT REALLY REALLY GREAT! I GOTTA KEEP THIS RECIPE IT WAS SO EASY AND BETTER THAN I EXPECTED I FOLLOWED THE RECIPE TO THE TEE. BUT NEXT TIME I’LL HAVE SOME FUN WITH THIS! THANKS AGAIN

    Reply

  9. I gave it 5 stars because everything about it was good. I am not sure what I was expecting, because I was surprised that it is literally brownies in a pie crust. Like it says! I think I’ll keep the recipe for just brownies because they are delicious. I can’t wait to look around your website for more recipes, because this was exactly as described, easy to follow, and tasted great.

    Reply

  11. Just wondering-If I use a brownie mix, do I leave out the oil? According to the instructions, its just the mix, water and egg.

    Reply

    1. Yes, if using the mix, make it to the directions listed. I’d still add the chocolate chips or any additional mix-ins to make it more fun though. And using a mix I would highly suggest doing the toothpick test for doneness. It just cooks a little different. Happy Thanksgiving!

      Reply