Gooey Brownie Pie
Rich, fudgy brownie filling baked in a flaky pie crust — warm, chocolatey, and perfect with a scoop of ice cream.
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
Don’t overbake — the center should stay gooey.
Espresso powder enhances chocolate flavor without adding coffee taste.
Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 520kcalCarbohydrates: 62gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 125mgSodium: 240mgFiber: 3gSugar: 48gCalcium: 40mgIron: 2.5mg
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