Rich, fudgy, and perfectly decadent — this Gooey Brownie Pie is everything you love about a classic brownie, baked into a flaky pie crust and served warm with a scoop of ice cream on top. It’s that kind of dessert that makes everyone go silent at the first bite. Deep chocolate flavor, a soft chewy center, and crisp edges wrapped in golden pastry… every slice is pure indulgence.
WHAT IS A GOOEY BROWNIE PIE?
A gooey brownie pie is exactly what it sounds like — a luscious brownie batter poured into a pie crust and baked until the edges are set but the middle stays soft and molten. Think of it as a brownie and a molten lava cake rolled into one. The crust adds texture and contrast, while the fudgy center delivers a hit of rich chocolate in every bite.
This dessert is simple to make, yet feels like something special enough to serve for a holiday, a dinner party, or just a weekend treat. Once it’s cooled slightly, slice it up and top each piece with vanilla ice cream or whipped cream for that perfect hot-and-cold combo.
INGREDIENTS YOU’LL NEED
Every ingredient in this brownie pie plays a role in creating its gooey texture and deep chocolate taste. Here’s what you’ll need:
Pie Crust
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1 unbaked 9-inch pie shell (homemade or store-bought)
Brownie Filling
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1 cup unsalted butter
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1 ½ cups granulated sugar
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1 cup packed brown sugar
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4 large eggs
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1 teaspoon pure vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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½ teaspoon salt
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1 tablespoon espresso powder (optional, enhances chocolate flavor)
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1 cup semi-sweet chocolate chips
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½ cup chopped pecans or walnuts (optional)
SUBSTITUTIONS AND ADDITIONS
Crust:
You can use a graham cracker crust or a chocolate cookie crust instead of traditional pastry if you want a richer flavor.
Chocolate:
Swap semi-sweet chips for dark chocolate chunks or milk chocolate for a sweeter taste. White chocolate chips also add a fun twist.
Nuts:
Pecans add buttery crunch, while walnuts bring an earthy bite. Leave them out entirely for a smoother, classic brownie texture.
Add-ins:
Try swirling a few tablespoons of caramel or peanut butter through the batter before baking. Want something over-the-top? Sprinkle crushed toffee bits or sea salt on top.
HOW TO MAKE GOOEY BROWNIE PIE
This dessert looks impressive, but it’s surprisingly easy to put together. Here’s a simple step-by-step guide:
STEP ONE: PREP THE CRUST
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish. Crimp or press the edges, and set aside while you prepare the filling.
STEP TWO: MELT BUTTER AND SUGAR
In a medium saucepan, melt the butter over low heat. Once melted, whisk in the granulated and brown sugars until smooth. Remove from heat and let the mixture cool slightly — you don’t want it too hot when adding the eggs.
STEP THREE: MIX IN WET INGREDIENTS
Whisk the eggs in one at a time until fully incorporated. Stir in the vanilla extract.
STEP FOUR: COMBINE DRY INGREDIENTS
In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder. Slowly fold the dry mixture into the butter and sugar mixture until combined.
STEP FIVE: ADD CHOCOLATE CHIPS AND NUTS
Fold in the chocolate chips and nuts (if using). The batter will be thick and glossy — just the way it should be.
STEP SIX: POUR AND BAKE
Pour the batter into the prepared pie crust. Smooth out the top with a spatula, then place it on the middle rack of the oven.
Bake for 40 to 45 minutes, or until the edges are set and the center is still slightly soft. The pie will continue to cook a bit as it cools.
STEP SEVEN: COOL AND SERVE
Let the pie cool for at least 20 minutes before slicing. This gives the gooey center time to set just enough while staying fudgy inside.
Serve warm with vanilla ice cream, a drizzle of chocolate sauce, or a sprinkle of powdered sugar.
PRO TIPS FOR THE PERFECT BROWNIE PIE
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Don’t overbake it. The center should jiggle slightly when you pull it from the oven. It will firm up as it cools.
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Use high-quality cocoa powder. Dutch-process cocoa gives a deeper, smoother chocolate flavor.
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Espresso powder is optional, but worth it. It won’t make the pie taste like coffee — it just intensifies the chocolate.
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Room temperature eggs mix better. They help create that shiny, crackly top we all love on brownies.
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Cool before slicing. If you cut into it too soon, the filling may ooze out.
HOW TO SERVE BROWNIE PIE
There’s no wrong way to serve this. You can go classic or get creative depending on the occasion.
Warm and Simple:
Serve it fresh from the oven with a scoop of vanilla ice cream. The contrast of cold ice cream against the warm, molten center is unbeatable.
With Toppings:
Top with whipped cream, a drizzle of salted caramel, or a dusting of powdered sugar for an elegant finish.
Make It a Sundae:
Pile on hot fudge, nuts, whipped cream, and a cherry for the ultimate brownie pie sundae.
For a Crowd:
If serving at a party, bake the pie ahead of time, let it cool completely, then warm individual slices in the microwave for 10–15 seconds before serving.
HOW TO STORE GOOEY BROWNIE PIE
Brownie pie keeps beautifully, and it tastes just as good the next day (if not better).
IN THE FRIDGE:
Once completely cool, cover the pie tightly with plastic wrap or foil. Store in the refrigerator for up to 5 days. Reheat individual slices in the microwave for about 15 seconds before serving.
IN THE FREEZER:
Let the pie cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge, then warm in a 300°F oven for 10–12 minutes.
MAKE AHEAD TIP:
You can prepare the batter and store it (unbaked) in the fridge for up to 24 hours. When ready to bake, pour into the crust and bake as directed.
VARIATIONS TO TRY
Salted Caramel Brownie Pie:
Swirl 3 tablespoons of caramel sauce into the batter and sprinkle with flaky sea salt before baking.
Peanut Butter Brownie Pie:
Add dollops of peanut butter to the batter and gently swirl. Top with chopped peanuts.
Mocha Brownie Pie:
Increase espresso powder to 2 tablespoons and drizzle with coffee glaze once cooled.
Mint Chocolate Brownie Pie:
Fold in crushed mint chocolate candies or a few drops of peppermint extract for a cool twist.
S’mores Brownie Pie:
After baking, top with mini marshmallows and place under the broiler for 1–2 minutes until toasted. Add crushed graham crackers before serving.
TROUBLESHOOTING TIPS
Too dry?
You likely baked it too long. Next time, pull it out a few minutes earlier.
Too gooey?
It might not be fully set yet. Let it cool longer — it thickens as it rests.
Cracked top?
That’s actually a good sign! The crackly top is the hallmark of a perfect brownie texture.
Soggy crust?
If you’re using a homemade crust, try blind baking it for 8–10 minutes before adding the filling to keep it crisp.
WHAT TO SERVE WITH BROWNIE PIE
This dessert stands strong on its own, but if you want to round out your table, here are a few pairings:
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Fresh berries: Strawberries or raspberries add brightness that cuts through the richness.
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Whipped cream: Lightly sweetened cream complements the chocolate beautifully.
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Coffee or espresso: The bitterness pairs perfectly with the sweet pie.
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Vanilla ice cream: Always a classic. The contrast of hot and cold is unbeatable.
HOW TO MAKE MINI BROWNIE PIES
Want to serve this as individual desserts? You can easily turn this into mini pies.
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Use store-bought mini pie shells or make your own using a muffin tin and pie dough circles.
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Fill each shell about ¾ full with brownie batter.
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Bake at 350°F for 18–22 minutes, until the edges are set but the centers are still slightly soft.
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Cool for 10 minutes before serving.
These mini versions are perfect for parties or holiday dessert trays.
FREQUENTLY ASKED QUESTIONS
Can I use boxed brownie mix?
Yes! If you’re in a hurry, a boxed mix works great. Just prepare according to the box directions, pour into your pie crust, and bake for 35–40 minutes.
What’s the best crust for brownie pie?
Traditional pie crust or chocolate cookie crusts both work beautifully. If you love contrast, use a flaky pastry crust. For more richness, go with Oreo crumbs.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend, and use a gluten-free pie crust.
Can I make it dairy-free?
Use plant-based butter and dairy-free chocolate chips. It will still be rich and fudgy.
How do I know when it’s done?
The edges should look firm, but the center should wobble slightly when you move the pan. Insert a toothpick near the edge — it should come out with moist crumbs, not batter.
SERVING IDEAS FOR SPECIAL OCCASIONS
For the Holidays:
Add crushed candy canes on top for a festive touch or drizzle with white chocolate.
For Valentine’s Day:
Cut slices into heart shapes and serve with strawberries and whipped cream.
For Birthdays:
Top with candles and a scoop of ice cream. No need for cake when you have this pie!
REHEATING LEFTOVERS
You can enjoy brownie pie warm or cold, but if you love that gooey texture:
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Microwave individual slices for 15–20 seconds to bring back that molten center.
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Or warm the entire pie in the oven at 300°F for 10–12 minutes before serving.
Avoid overheating, or it’ll dry out the edges.
WHY YOU’LL LOVE THIS RECIPE
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Simple ingredients: Nothing fancy here — everything’s likely already in your pantry.
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Gooey texture: The combination of sugars and butter gives you that chewy, melt-in-your-mouth consistency.
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Versatile: Customize with nuts, caramel, or different chocolates.
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Crowd-pleasing: Always a hit at parties and family dinners.
Once you make this, it’ll quickly become your go-to dessert recipe. One slice in, and you’ll understand why.
Gooey Brownie Pie
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie shell
Brownie Filling:
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 tablespoon espresso powder optional
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Place unbaked pie crust in a 9-inch pie dish; set aside.
- In a saucepan, melt butter over low heat. Whisk in granulated sugar and brown sugar until smooth. Remove from heat and let cool slightly.
- Whisk in eggs, one at a time, then stir in vanilla.
- In a bowl, mix flour, cocoa powder, salt, and espresso powder. Fold into wet ingredients.
- Stir in chocolate chips and nuts (if using).
- Pour batter into pie crust and smooth the top.
- Bake for 40–45 minutes, until edges are set but center is slightly soft.
- Cool for 20 minutes before slicing. Serve warm with ice cream or whipped cream.
Notes
Nutrition
This gooey brownie pie is the kind of dessert that doesn’t last long — rich, chewy, and utterly satisfying. Serve it warm with a scoop of ice cream and a drizzle of chocolate sauce, and you’ve got yourself a show-stopping finale to any meal. Simple to make, hard to forget.
