Gooey Brownie Pie

Gooey Brownie Pie is the perfect marriage of a rich, chocolatey brownie and the comfort of a warm pie. With a crisp top and irresistibly gooey center, it’s made with pantry staples and ready to impress. Whether served warm with a scoop of vanilla ice cream or chilled like a fudge slice, this dessert is a chocolate lover’s dream.

Why You’ll Love This Recipe

• Ultra-rich & chocolatey with three full cups of chocolate chips
• Crackly brownie crust with gooey interior
• Easy to make with just 8 common ingredients
• Perfect for holidays or any cozy night in
• Serve warm or chilled, with or without toppings

Ingredients

• 6 Tbsp butter
• 3 cups semi-sweet chocolate chips, divided
• 3 eggs
• 1 cup sugar
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ¼ tsp baking powder
• ¼ tsp salt

Directions

Step 1: Prep the Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch pie plate or springform pan and set aside.

Melt Butter and Chocolate

• In a heatproof bowl, combine 6 tablespoons of butter and 2 cups of chocolate chips.
• Melt the mixture using a double boiler or microwave in 30-second intervals at 50% power, stirring between each until smooth.
• Set aside to cool.

Mix Wet Ingredients

• In a mixing bowl or stand mixer, beat 3 eggs, 1 cup sugar, and 1 tsp vanilla extract on medium-high speed for about 3 minutes, until light, fluffy, and pale in color.

Combine Chocolate and Egg Mixture

• Slowly pour the cooled melted chocolate mixture into the whipped egg mixture.
• Mix gently until fully incorporated.

Add Dry Ingredients

• In a separate bowl, whisk together ½ cup flour, ¼ tsp baking powder, and ¼ tsp salt.
• Gently fold the dry ingredients into the wet mixture using a spatula—do not overmix.

Add Remaining Chocolate Chips

• Fold in the remaining 1 cup of chocolate chips to create pools of melty chocolate throughout the pie.

Bake

• Pour the batter into the prepared pie dish.
• Bake for 35 to 40 minutes, or until the center is puffed and the top is crackly.

🔔 A cracked top is normal—it gives this pie its classic brownie look!

Cool and Serve

• Let the pie cool completely in the pan for cleaner slices.
• Serve as-is or top with warm hot fudge and a scoop of vanilla ice cream.

Pro Tips and Variations

• Make sure the melted chocolate mixture cools before adding to the eggs to avoid curdling.
• Don’t overmix after adding flour—it keeps the texture fudgy.
• Want a nutty version? Add ½ cup chopped walnuts or pecans.
• Swap some chips for dark or milk chocolate for different flavor notes.
• Add a pinch of espresso powder to intensify the chocolate.

Serving Suggestions

• Best served warm with vanilla ice cream and hot fudge.
• Pairs well with coffee or red wine.
• Can also be enjoyed cold like a dense chocolate torte.

Storage/Reheating

• Room Temp: Store covered for up to 3 days.
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge before serving.
• Reheat: Microwave slices for 15–20 seconds to restore gooey texture.

FAQs

Can I use milk chocolate instead of semi-sweet?
Yes, but the pie will be sweeter and slightly less rich.

Do I need a mixer?
While a mixer makes whipping the eggs easier, you can do it by hand with a strong whisk and some effort.

Can I use gluten-free flour?
Yes, a 1:1 gluten-free baking blend works well in this recipe.

Can I underbake for extra gooeyness?
Absolutely! Bake for 32–33 minutes for a molten center—just don’t skip the cooling step.

Conclusion

This Gooey Brownie Pie is a chocolate lover’s fantasy: thick, rich, crackly, and delightfully fudgy inside. It’s the kind of dessert that looks impressive but couldn’t be easier to make, making it a must-have for gatherings, holidays, or whenever the chocolate craving strikes. Once you try it, you’ll be baking it again and again!

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