Brownie Pie

12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter baked in a flaky pie crust.

Like our 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 our other Brownie Recipes.

Brownie Pie in a white pie baking plate


Fun twists on classic desserts is an easy way to revamp your favorite recipes. When they are tried and true like brownie recipes, you are already pretty familiar with how they are going taste, yet they are still a delightful surprise!

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.

The only timesaving hack I use in this recipe is to use a frozen pie crust that has been thawed to room temperature. I like to pick up one up with as few ingredients as possible. I did include instructions below if you want to use a box brownie mix for those days when you need a break!

Now, like my Chocolate Chip Cookie Pizza (also known as a Pizookie), 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 Brownie 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 (we think Cream Cheese Frosting is best) or with some Vanilla Ice Cream.

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.



  • Make Brownie Batter: You can make the homemade version below or use a pre-made box mix version. Either way don’t skimp on the chocolate chips.
  • Add pie crust to tin: Fill with batter, don’t fill too high. If your pie plate is smaller than described the batter will rise too high and you’ll possibly overflow the tin or overwhelm the edges of the crust.
  • Top with Extra Chocolate Chips: Extra chocolate never hurts, and this makes for a beautiful top to your pie. You can even mix it up with lots of varieties.
  • Bake to your liking: We like it slightly fudgy. If you want more fully baked brownies add 10-15 more minutes but cover edges of pie crust with foil.

Slice of Brownie Pie


  • 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. Add some sprinkles to make the batter more like my Cake Batter Blondies.
  • 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!


For those days when you want Brownie Pie, 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 to make a Brownie Pie.

  • 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. 



  • Serve: Don’t leave Brownie 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.

Whole Brownie Pie

Pin this recipe now to remember it later

Pin Recipe

Brownie Pie

Brownie Pie is a chocolatey combination of two favorite desserts! Chocolate chips and homemade chocolate brownie batter baked in a flaky pie crust.
Yield 12 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder



  • 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).


Calories: 329kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 81mg | Potassium: 151mg | Fiber: 2g | Sugar: 22g | Vitamin A: 320IU | Calcium: 24mg | Iron: 2mg
Keyword: Brownie Pie

Chocolate Brownie Pie collage

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

  2. 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!

    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.

    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?


  4. 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.

  5. 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.

    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!