Brownie Pie

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This brownie pie recipe is a chocolate lover’s dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It’s perfectly fudgy with a crackly top, and best served a la mode, of course.

a slice of Brownie Pie with ice cream on top


It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there. 😉

Brownie Pie in a pie dish with 3 pieces cut out

Brownie Pie Ingredients & Substitutions

overhead photo of the ingredients in this Brownie Pie recipe
  • For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
  • Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
  • Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
  • Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
  • Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
  • Light Brown sugar. dark brown sugar also works well.
  • Salted butter. Unsalted butter works well in this recipe.
  • Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.
a piece of Brownie Pie on a plate with ice cream and chocolate shavings

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

two photos showing how to make pie crust for brownie pie

Then, add the butter and ice water and process until the ingredients start to stick together.

two photos showing how to make pie crust for brownie pie

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

two photos showing how to make brownie pie crust

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

two photos showing how to make brownie pie crust

Gently place the crust into pie plate and crimp the edges.

two photos showing how to make brownie pie crust

Put the formed crust into the refrigerator to chill while you make the filling.  

pie crust formed in a pie dish to make Brownie Pie

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

two photos showing how to make Brownie Pie - combining dry ingredients

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

two photos showing how to make Brownie Pie - beating eggs

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

two photos showing how to make Brownie Pie - adding sugars

Next, add the melted butter and vanilla and stir to combine.

two photos showing how to make Brownie Pie - adding butter and vanilla

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

two photos showing how to make Brownie Pie - combining wet and dry ingredients

Finally, fold In the chocolate chips.

two photos showing how to make Brownie Pie - adding chocolate chips

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

brownie pie in a pie dish before baking

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

brownie pie in a pie dish after baking

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Brownie Pie in a pie dish with 3 slices cut out of it

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

a slice of Brownie Pie on a plate with ice cream and a bite taken out of it

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie in a pie dish with 4 slices cut out of it

Brownie Pie Recipe FAQs

Can I double this recipe?

Yes, you can double this recipe and bake it in two pie dishes.

Can I use a store-bought pie crust?

Absolutely you can. While I always prefer homemade – sometimes you just have to go ahead and use store bought crusts!

What makes brownie pie fudgy?

This recipe is fudgy for many reasons.
1) There are no leavening agents like baking soda or baking powder, so there’s no chance of it rising too much and becoming cakey.
2) Baking time ensures it is extra fudgy and not dry or cakey.
3) The butter and sugar ratio ensures a fudgy brownie pie!

a slice of brownie pie on a plate topped with vanilla ice cream

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Brownie Pie Recipe

Laura
This brownie pie recipe is a chocolate lover's dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It's perfectly fudgy with a crackly top, and best served a la mode, of course.
5 from 2 votes
Course Dessert, pie
Cuisine American
Servings 14 Servings
Calories 361
Prep Time25 minutes
Cook Time35 minutes
Chilling/Cooling1 hour 30 minutes
Total Time2 hours 30 minutes

Ingredients 
 

Crust:

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 Tablespoon sugar
  • ½ cup butter chilled
  • 3-4 Tablespoons ice water

Brownie Filling

Instructions 

Make the pie crust

  • Put flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.
  • Add the butter and ice water and process until the ingredients start to stick together.
  • Dump the dough out onto a large surface and gather together and form a flat round disc.
  • Wrap in saran wrap and let it chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 degrees F.
  • After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.
  • Gently place the crust into pie plate and crimp the edges.
  • Put the formed crust into the refrigerator to chill while you make the filling.

Make the brownie filling

  • In a small bowl combine flour, cocoa powder, espresso powder and salt.
  • Beat eggs for 1 minute (until light).
  • Add granulated sugar and brown sugar and beat for an additional minute until dissolved.
  • Add melted butter and vanilla and stir to combine.
  • Beat in dry ingredients until smooth.
  • Fold In chocolate chips.

Assemble/Bake

  • Pour the filling into the pie crust.
  • Bake on the bottom rack in the preheated oven for 35 to 40 minutes until top is set and only slightly jiggly in the center.
  • Let cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.

Video

Notes

Ingredient Substitution Notes
For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
  • All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
  • Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
  • Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
  • Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
  • Light Brown sugar. dark brown sugar also works well.
  • Salted butter. Unsalted butter works well in this recipe.
  • Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.
Serve
After the pie is baked, let it cool slightly (at least 30 minutes) and serve slightly warm with vanilla ice cream.  
Store/Freeze
Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Reheat
Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Nutrition

Serving: 1slice | Calories: 361kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 240mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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