Rich Gooey Brownie Pie
This pie has that ooey gooey brownie pie texture that chocolate lovers dream about. The top bakes into a delicate, crackly layer, while the middle stays warm, melty, and spoon-worthy.
Equipment
- 9-inch pie dish
- Mixing Bowls
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- Saucepan (Optional)
- Cooling Rack
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- 3 –4 tbsp ice water
For the Brownie Filling:
- 1 cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup unsalted butter melted
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup semi-sweet chocolate chips optional for extra gooeyness
Optional Caramel Swirl:
- ½ cup caramel sauce store-bought or homemade
Instructions
Step 1: Prepare the Pie Crust
- In a medium bowl, combine the flour and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
- Pro tip: Don’t overwork the dough; it keeps the crust tender and flaky.
Step 2: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Place a baking sheet in the oven to preheat—it will help catch any drips from the brownie pie for easy cleanup.
Step 3: Roll Out the Pie Crust
- Lightly flour your work surface and rolling pin.
- Roll the chilled dough into a circle about 12 inches in diameter.
- Carefully transfer the dough to a 9-inch pie dish and press it gently into the edges. Trim any excess dough and crimp the edges if desired.
- Pro tip: Chill the crust in the fridge for 10 minutes after fitting it into the pan to prevent shrinking while baking.
Step 4: Make the Brownie Filling
- In a large bowl, whisk together granulated sugar, brown sugar, and melted butter until smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined.
- Fold in chocolate chips if using.
- Pro tip: Whisk continuously while adding eggs to ensure a smooth, lump-free batter.
Step 5: Assemble the Pie
- Pour the brownie filling into the prepared pie crust, spreading it evenly.
- If making a caramel swirl, drizzle the caramel sauce over the batter and gently swirl with a knife or skewer.
Step 6: Bake the Pie
- Bake in the preheated oven for 35–45 minutes, or until the edges are set but the center is still slightly soft.
- Avoid overbaking to maintain that ooey gooey brownie texture.
- Pro tip: Insert a toothpick in the center—it should come out with a few moist crumbs, not completely clean.
Step 7: Cool and Serve
- Let the pie cool at room temperature for at least 1 hour before slicing.
- For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- Pro tip: A sharp knife dipped in hot water makes clean slices without dragging the filling.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: 420
- Carbohydrates: 52g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 160mg
- Fiber: 3g
- Sugars: 38g
- Calcium: 35mg
- Iron: 2mg