Gooey Brownie Pie Recipe – A Warm, Chocolatey Hug in a Crust

There’s nothing like the smell of melting chocolate on a quiet afternoon, and this Gooey Brownie Pie brings that comfort straight to your kitchen. Right away you’ll notice how the kitchen fills with a warm, cocoa-sweet scent — and yes, this Gooey Brownie Pie lives up to its name with a soft, fudgy center and crisp edges. I made it for the first time on a rainy Sunday, and it instantly became our family ritual. Also, if you love nutty chocolate treats, try my take on brown sugar pecan pie brownies for another cozy option.

Why You’ll Love It

• Quick and easy to make, even on busy weeknights.
• Comforting homemade flavor that fills the house.
• Made with simple ingredients you probably already have.
• Great for any occasion — from quiet nights in to holiday dessert tables.
• Always a crowd-pleaser with that perfect gooey center.

Ingredients You’ll Need

• 1/2 cup (1 stick) unsalted butter — Use unsalted butter so you can control the salt.
• 1 cup semi-sweet chocolate chips — Choose good-quality chips for deeper flavor.
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)
• 1 pre-made or homemade pie crust, pressed into a 9-inch pie dish — A homemade crust adds love, but a store crust saves time and still tastes great.
  Note: If you want a nut-free version, simply skip the nuts; however, chopped pecans add a lovely crunch that pairs beautifully with the gooey center. For another nut-forward idea, see my brownie pecan pie twist.

How to Make It

1. Preheat the oven to 350°F (175°C). While the oven warms, press your pie crust into a 9-inch dish so it rests and relaxes.
2. In a small saucepan over low heat, melt the butter with the chocolate chips. Stir slowly and watch the mixture become glossy. Then remove from heat and let it cool for a minute; the aroma will be irresistible.
3. Meanwhile, in a mixing bowl whisk together the sugar, eggs, and vanilla until the mixture looks lighter and a bit fluffy. Next, pour the warm chocolate mixture into the eggs in a slow stream while stirring so nothing seizes.
4. Sift in the flour, cocoa powder, and salt. Gently fold until the batter becomes smooth and thick, like soft fudge. If you’re using nuts, fold them in now. Also, if you love toasted marshmallow flavors, try pairing this slice with my gooey s’mores brownies for a campy twist: Gooey S’mores Fudge Brownies.
5. Pour the batter into the prepared crust and smooth the top with a spatula. Slide the pie into the oven and bake for 30–35 minutes. You’ll know it’s ready when the edges look set and a toothpick comes out with moist crumbs — not raw batter.
6. Cool the pie at least 15 minutes before slicing so it holds its shape but stays wonderfully gooey inside. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Kitchen Tips

• Time-saver: Use a store-bought pie crust and good chocolate chips to speed things along without losing flavor.
• Common fix: If the center seems too raw after baking, tent with foil and bake 5–7 more minutes so the top doesn’t brown too much.
• Personal twist: Stir in a teaspoon of espresso powder for a deeper chocolate note, or sprinkle flaky sea salt on top just before serving for a sweet-salty finish.

Serving Ideas

Serve this pie at a family dinner, for Sunday brunch, or whenever you need a cozy dessert. For holidays, place it in the center with a bowl of whipped cream nearby so guests can help themselves. Also, garnish slices with toasted nuts, a drizzle of caramel, or a scoop of cold ice cream for contrast. If you want a dessert board, include a few small bars like these ooey gooey pecan pie bars to offer variety and texture.

Storing & Leftovers

• Refrigerator: Cover and store in the fridge for up to 4 days. Warm gently before serving.
• Freezer: Wrap slices tightly and freeze for up to 1 month; thaw in the fridge overnight.
• Reheat tip: Warm single slices in the microwave for 12–20 seconds to keep the gooey center without drying the edges.
• Fun leftover idea: Turn chilled slices into decadent ice cream sandwiches; press two thin slices around a scoop for a rich, portable treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle. Just warm slices slightly before serving.

Q: Can I swap any ingredients?
A: Of course! Swap semi-sweet chips for dark chocolate, or use almond flour for a slightly different texture. This recipe forgives substitutions well.

Q: What’s the best way to serve it?
A: Fresh from the oven is my favorite — while warm, with cold vanilla ice cream melting on top.

Q: How do I know it’s perfectly cooked?
A: Look for set edges and a center that jiggles slightly. A toothpick with moist crumbs (not raw batter) tells you it’s ready.

Final Thoughts

This Gooey Brownie Pie has a way of turning ordinary evenings into little celebrations. For me, it means laughter, a warm kitchen, and the quiet pleasure of sharing something homemade. Try it with different nuts, stir in a little orange zest, or keep it classic — either way, you’ll end up with slices that disappear too quickly. If you love experimenting with pie-brownie hybrids, check out my spin on pecan pie brownies for another crowd-pleasing dessert. Give this recipe a try and make this Gooey Brownie Pie your own.

Conclusion

For more inspiration and similar takes, see this helpful Gooey Brownie Pie Recipe {Easy} – Dinners, Dishes, and Desserts, and if you want a from-scratch approach with slightly different technique, check out The BEST Brownie Pie {from scratch} – Crazy for Crust.

Gooey Brownie Pie

A warm, chocolatey hug in a crust with a soft, fudgy center and crisp edges, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the brownie filling

• 1/2 cup unsalted butter Use unsalted butter so you can control the salt.
• 1 cup semi-sweet chocolate chips Choose good-quality chips for deeper flavor.
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional) Add for a lovely crunch, or skip for a nut-free version.

For the crust

• 1 pre-made or homemade pie crust, pressed into a 9-inch pie dish A homemade crust adds love, but a store crust saves time.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). While the oven warms, press your pie crust into a 9-inch dish.
2. In a small saucepan over low heat, melt the butter with the chocolate chips, stirring until glossy. Remove from heat and let cool for a minute.
3. In a mixing bowl, whisk together the sugar, eggs, and vanilla until lighter and fluffy.
4. Pour the warm chocolate mixture into the egg mixture slowly while stirring to avoid seizing.
5. Sift in the flour, cocoa powder, and salt. Gently fold until the batter is smooth and thick.
6. If using nuts, fold them into the batter.

Baking

1. Pour the batter into the prepared crust and smooth the top.
2. Bake for 30–35 minutes until edges are set and a toothpick comes out with moist crumbs.

Cooling and Serving

1. Cool the pie for at least 15 minutes before slicing.
2. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Time-saver: Use a store-bought pie crust and good chocolate chips. To fix a too-raw center, tent with foil and bake 5–7 more minutes. Add a teaspoon of espresso powder for a richer flavor.