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Gooey Brownie Pie

A warm, chocolatey hug in a crust with a soft, fudgy center and crisp edges, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.