If you’re looking for that sweet spot between a brownie and a pie, Gooey Brownie Pie is as close to chocolate heaven as it gets. Imagine a luscious, fudgy chocolate filling cradled in a flaky pie crust, with the kind of melt-in-your-mouth center that makes you sigh with happiness at first bite. Whether you’re entertaining friends or simply craving something decadent, this showstopping dessert brings together two classic comfort foods into one irresistible treat.
Ingredients You’ll Need
The best part about Gooey Brownie Pie is how it transforms everyday ingredients into something extraordinary. Each one is key to the pie’s signature gooey center, deep chocolate flavor, and crisped edges, so be sure to grab the highest quality you can for the most delicious results.
- 9-inch unbaked pie crust: The base that holds all that fudgy goodness; store-bought or homemade both work—just go for buttery and flaky.
- 1/2 cup unsalted butter: Creates a rich, tender texture and deepens the chocolate flavor.
- 4 ounces semi-sweet chocolate, chopped: Forms the velvety backbone of the filling—opt for a good-quality bar here.
- 1 cup granulated sugar: Sweetens just right while helping the top get that classic crackly brownie finish.
- 2 large eggs: Bind everything together and add to the signature gooey center.
- 1 teaspoon vanilla extract: A splash amplifies every chocolate note and rounds out the flavor.
- 1/4 cup all-purpose flour: Just enough to set the filling while keeping it wonderfully oozy.
- 2 tablespoons cocoa powder: Infuses deeper chocolate complexity—Dutch-processed is a nice touch, if you have it.
- 1/4 teaspoon salt: Balances the sweetness and intensifies all the other flavors.
- 1/2 cup semi-sweet chocolate chips: For extra melty pockets throughout—don’t skip these!
- Whipped cream or ice cream (optional): A cool, creamy topping sends each slice right over the top.
How to Make Gooey Brownie Pie
Step 1: Prepare the Pie Crust
Set your oven to 350°F (175°C). Settle the pie crust into your 9-inch pie dish, pressing it gently to fit every curve, then crimp or flute the edges for that charming, homemade look. This ready-to-go crust is the foundation for every luscious bite of Gooey Brownie Pie.
Step 2: Melt the Chocolate and Butter
In a medium saucepan over low heat, melt the butter and chopped semi-sweet chocolate together, stirring gently until the mixture is glossy and smooth. This step is all about patience—low and slow is the secret to avoiding any burnt or separated chocolate and gives the filling that signature fudge vibe.
Step 3: Whisk and Build the Batter
Take the pan off the heat and whisk in the granulated sugar until the mixture thickens and cools a bit. Add the eggs, one at a time, whisking well so the batter becomes silky. Stir in the vanilla extract—this is where things start to smell downright magical.
Step 4: Sift and Fold
Sift the flour, cocoa powder, and salt directly into the chocolatey mixture, then use a spatula to stir everything together just until combined. Fold in those semi-sweet chocolate chips so there are melty, gooey pockets scattered throughout each slice of Gooey Brownie Pie.
Step 5: Fill and Bake
Pour the glossy batter into your prepared pie crust and spread it evenly to the edges. Bake for 35 to 40 minutes, until the edges are set but the middle is still slightly soft—the key to that irresistible gooeyness! It may look a touch underbaked, but that’s the magic.
Step 6: Cool, Slice, and Serve
Let the pie cool for at least 15 minutes so it sets up just enough to slice (although, honestly, slightly warm is divine). Cut generous wedges and serve with a mound of whipped cream or a scoop of ice cream if you’re feeling extra celebratory.
How to Serve Gooey Brownie Pie
Garnishes
Dress up your Gooey Brownie Pie with billowy swirls of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm chocolate or caramel sauce. Even a few fresh berries or a dusting of cocoa powder can transform each slice into a restaurant-worthy dessert.
Side Dishes
This pie is a star all on its own, but you can serve it alongside a vibrant fruit salad, a bubbly berry compote, or a cup of rich espresso for a touch of contrast that balances the decadent chocolate.
Creative Ways to Present
Get playful by cutting Gooey Brownie Pie into small squares for a dessert buffet, layering cubes in parfait glasses with cream and fruit, or even turning leftovers into a sundae bar topping. Mini tart shells make show-off-worthy single servings!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gooey Brownie Pie covered at room temperature for up to two days, or store tightly wrapped in the refrigerator for up to five days. The fudgy texture sticks around and the flavors deepen even more with time.
Freezing
To freeze, wrap tightly in plastic wrap followed by a layer of foil. You can freeze whole or in slices for up to two months. Thaw overnight in the refrigerator or let slices sit at room temperature for a quick treat.
Reheating
Warm slices gently in the microwave—about 10 to 20 seconds should do it for restoring that signature gooeyness. If reheating straight from the fridge, you can also use a low oven for five minutes to avoid drying out the pie.
FAQs
Can I use a store-bought pie crust for Gooey Brownie Pie?
Absolutely! Both homemade and store-bought crusts work beautifully. If you’re short on time, a good-quality pre-made crust makes this recipe both quick and convenient.
How do I know when my Gooey Brownie Pie is done baking?
Look for set edges with a slightly soft, jiggly center. The middle will firm up as it cools, ensuring every bite stays irresistibly ooey-gooey without being runny.
Can I make Gooey Brownie Pie gluten-free?
Yes! Substitute your favorite 1-to-1 gluten-free flour blend in place of regular flour and double-check that your pie crust and chocolate are also gluten-free.
Why does my pie seem underbaked in the center?
That’s actually the secret to the gooey charm! As it cools, the center firms up just enough to hold its shape while staying rich and fudgy—far better than a dry brownie.
What are some fun mix-ins for this brownie pie?
Chopped toasted nuts, a swirl of peanut butter, a sprinkle of sea salt, or even a handful of butterscotch chips all bring an exciting twist to the classic Gooey Brownie Pie.
Final Thoughts
If you’ve been looking for a way to combine your love for brownies and pie into one legendary dessert, give Gooey Brownie Pie a whirl. It’s comfort baking at its finest—easy enough for weeknights, special enough for celebrations, and guaranteed to turn any gathering into a chocolate lover’s dream. Happy baking!
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Gooey Brownie Pie Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of this Gooey Brownie Pie, a fusion of a classic brownie and a pie, creating a rich, fudgy dessert that will satisfy any chocolate lover’s cravings.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Brownie Filling:
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Serving:
- Whipped cream or ice cream for serving (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare crust: Place pie crust in a 9-inch dish and crimp edges.
- Melt butter and chocolate: In a saucepan, melt butter and chocolate together, then remove from heat.
- Add ingredients: Whisk in sugar, eggs, vanilla. Sift in flour, cocoa powder, salt. Fold in chocolate chips.
- Pour batter: Pour batter into pie crust and bake for 35–40 minutes.
- Cool and serve: Cool for 15 minutes before slicing. Serve warm with whipped cream or ice cream.
Notes
- For a richer flavor, add 1 tablespoon espresso powder to the batter.
- The pie will firm up as it cools but remain fudgy in the center.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
