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A slice of rich brownie pie with a flaky crust on a white plate next to two forks. Above, the remaining pie is in a white dish, garnished with chocolate chips.

Decadent Fudgy Brownie Pie

I love this reliable dessert for its buttery, crisp crust and decadent truffle-like center. It is the perfect special occasion treat when served with a scoop of vanilla ice cream.
Servings - 8 slices
Print Pin
Prep Time40 minutes
Cook Time55 minutes
Total Time1 hour 35 minutes

Ingredients
  

  • 1 premade refrigerated pie crust
  • 1 cup unsalted butter | 227g
  • 4 ounces chocolate chopped | 114g
  • 1 cup Dutch process cocoa powder | 90g
  • 1 1/2 cups granulated sugar | 300g
  • 1/2 cup brown sugar | 100g
  • 4 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup all purpose flour | 120g
  • 1/4 cup chocolate chips | 40g

Instructions

Blind Bake the Crust

  • Prepare and dock: Line a 9-inch pie pan with the crust and crimp the edges. Use a fork to poke holes across the bottom and sides of the dough.
    1 premade refrigerated pie crust
  • Add weights: Top pie dough with a round piece of parchment paper and fill with pie weights or dry beans.
  • Initial bake: Bake according to package instructions for blind baking. Remove the parchment paper and weights. Let the crust cool.
  • Reset oven: Adjust the oven temperature to 350°F.

Make the Brownie Filling

  • Melt chocolate: Microwave the butter in 30-second intervals until fully melted. Stir in the chopped chocolate and sifted cocoa powder until the mixture is smooth and glossy. Set aside to cool slightly.
    1 cup unsalted butter | 227g
    4 ounces chocolate chopped | 114g
    1 cup Dutch process cocoa powder | 90g
  • Whip the eggs and sugar: In a stand mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, vanilla, and salt. Whip on medium speed (speed 6 on a KitchenAid) for 6 minutes, until the mixture is pale and fluffy.
    1 1/2 cups granulated sugar | 300g
    1/2 cup brown sugar | 100g
    4 eggs, room temperature
    1 1/2 teaspoons vanilla extract
    1 teaspoon salt
  • Add the chocolate: Gently mix the cooled chocolate mixture into the egg mixture until fully incorporated.
  • Incorporate flour: Mix in the flour until just combined. Do not overmix.
    1 cup all purpose flour | 120g
  • Add the chocolate chips: Stir in the chocolate chips by hand, reserving a few to sprinkle on top.
    1/4 cup chocolate chips | 40g

Bake the Brownie Pie

  • Assemble: Pour the brownie batter into the cooled pie crust and spread it evenly.
  • Add topping: Sprinkle the remaining chocolate chips on top.
  • Final bake: Bake for 40–45 minutes until the center is just set and no longer looks wet. It is normal for the center to jiggle slightly. Check the crust at the 30-minute mark. If the edges are golden brown, cover them loosely with foil to prevent over-browning. Be careful not to overbake.

Cool, Store, and Serve

  • Cool completely: Remove pie from the oven and cool to room temperature. Once fully cooled, cover the top with a piece of parchment paper to prevent sticking, then wrap with plastic wrap. Store in the refrigerator.
  • To serve: Bring to room temperature or warm individual slices in the microwave for a few seconds for extra gooeyness.