The BEST Brownie Pie
This Brownie Pie is pure chocolate bliss! A fudgy brownie filling nestled in a flaky buttery crust—perfect for celebrations and cozy nights in.
Equipment
- Mixing Bowls
- Whisk
- Pie Dish
- Double boiler or microwave-safe bowl
- Measuring cups and spoons
Ingredients
For the Pie Crust
- 1 pie crust All Butter Pie Crust homemade or refrigerated
For the Brownie Filling
- 2 oz Unsweetened Baking Chocolate
- 2 oz Semi-Sweet Baking Chocolate
- 1/2 cup Unsalted Butter
- 1 cup Granulated Sugar
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/4 cup Cocoa Powder
- 1/2 cup All Purpose Flour
Instructions
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect fudgy texture.
- If using refrigerated crust, unroll and press into a 9-inch pie dish. If homemade, roll out and fit crust into dish, trimming excess. Poke holes in the bottom with a fork.
- Melt unsweetened and semi-sweet baking chocolate with unsalted butter in a double boiler or microwave-safe bowl, stirring until smooth. Microwave in 30-second intervals if needed.
- In a large mixing bowl, whisk granulated sugar, eggs, vanilla extract, and salt until combined. Gradually stir in melted chocolate mixture until smooth.
- Sift in cocoa powder and all-purpose flour. Gently fold into the mixture until just combined, avoiding overmixing.
- Pour brownie batter into the prepared pie crust and spread evenly. Bake for 30-35 minutes, until a toothpick comes out with moist crumbs but no wet batter.
- Allow pie to cool at least 15 minutes before slicing. Serve warm with vanilla ice cream or whipped cream if desired.
Notes
- Use gluten-free flour for a gluten-free version of the pie.
- For dairy-free, substitute unsalted butter with a plant-based butter alternative.
- Add chopped walnuts or pecans to the batter for a crunchy texture.
- Store leftovers in an airtight container at room temperature up to 3 days or refrigerate up to a week.
- Freeze slices wrapped tightly for up to 3 months; thaw overnight in the fridge before serving.