Indulge in the ultimate chocolate delight with this Gooey Brownie Pie that perfectly blends the rich, fudgy texture of brownies with the classic pie form. Imagine biting into a crispy edge that gives way to an irresistibly gooey center, making each slice a heavenly experience for chocolate lovers.
This dessert is a crowd-pleaser, ideal for sharing at gatherings or enjoying as a comforting treat any time. With simple ingredients and straightforward steps, you can create a decadent pie that feels both rustic and luxurious.
- Combines the best texture characteristics of brownies and pies for a unique dessert experience.
- Simple ingredients that you likely have on hand make it easy and accessible.
- Customizable with chocolate chunks to enhance gooeyness and flavor.
- Perfect for serving warm with ice cream to elevate its indulgence.
Ingredients
- Unsalted Butter (1 cup / 225 g): Melted to provide a rich, smooth base and enhance the fudgy texture of the brownie pie.
- Sugar (1½ cups): Adds sweetness and helps create the moist and tender crumb essential for brownies.
- Large Eggs (3): Bind the ingredients together while adding structure and richness to the batter.
- Vanilla Extract (1 tsp): Infuses a subtle warmth and depth of flavor to complement the chocolate.
- All-Purpose Flour (1 cup): Provides structure to the pie while keeping it tender and not cakey.
- Cocoa Powder (¾ cup): Delivers deep, intense chocolate flavor crucial for the rich taste.
- Salt (½ tsp): Balances the sweetness and intensifies the chocolate’s complexity.
- Chocolate Chips or Chunks (Optional, ½ cup): Melt into the batter for an extra layer of gooey chocolate pockets in every bite.
Instructions
- Preheat Oven and Prepare Pie Dish
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Set your oven to 175 °C (approximately 350 °F) and grease a 9-inch pie dish or line it with parchment paper. This ensures the brownie pie bakes evenly and releases easily once done.
- Combine Butter and Sugar
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In a large mixing bowl, whisk the melted butter and sugar until they are fully integrated. This step is vital for a smooth batter and impacts the final texture of the pie.
- Add Eggs and Vanilla
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Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure a smooth blend. Stir in the vanilla extract to enhance the overall flavor profile.
- Sift and Fold Dry Ingredients
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Sift together the flour, cocoa powder, and salt to remove lumps and evenly distribute all dry components. Gently fold this mixture into the wet ingredients until just combined, preserving the tender crumb. If desired, stir in chocolate chips for extra gooey pockets.
- Pour Batter and Bake
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Transfer the batter into the prepared pie dish, smoothing the top for even baking. Bake for 25 to 35 minutes until the edges appear firm but the center remains soft and gooey, giving it that signature fudgy texture.
- Cool Slightly and Serve
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Allow the pie to cool for a short time before slicing. Serving warm enhances the gooey center, especially when paired with vanilla ice cream or whipped cream for added richness.
- Underbake slightly for a more molten, fudgy center if a gooier texture is preferred.
- Feel free to add extra chocolate chunks or swirl caramel before baking for flavor variations.
- Store covered at room temperature for 2 to 3 days or refrigerate up to one week for freshness.
Storage Tips
Cover the pie with plastic wrap or use an airtight container to keep it moist. At room temperature, it remains fresh for up to three days; refrigerate for longer shelf life up to one week.
Serving Suggestions
This Gooey Brownie Pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of hot fudge or caramel sauce also enhances the indulgence and makes each bite extra special.
- Use high-quality cocoa powder and real vanilla extract for the best flavor depth.
- Do not overmix once the dry ingredients are added to maintain a tender crumb.
- Invest in a high-quality 9-inch pie dish that distributes heat evenly to avoid overbaking edges.
FAQs
- Can I use salted butter instead of unsalted?
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Yes, but reduce the added salt in the recipe to avoid an overly salty taste.
- What is the best way to store leftovers?
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Cover the pie tightly and store at room temperature for up to three days or refrigerate for up to one week.
- Can I make this dairy-free?
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Use dairy-free butter substitutes and check that cocoa powder has no milk additives; results may vary slightly.
- How do I know when the pie is done baking?
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The edges should look set and slightly pulling away from the dish, while the center remains glossy and soft.
- Can I freeze the Gooey Brownie Pie?
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Yes, wrap tightly in plastic wrap and foil to freeze for up to two months. Thaw overnight before serving.
- What variations can I try?
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Add nuts for crunch, swirl peanut butter or caramel for flavor twists, or top with sea salt before baking for contrast.
Gooey Brownie Pie
Equipment
- 1 9-inch pie dish greased or lined with parchment
- 1 large mixing bowl
- 1 whisk
- 1 sifter for dry ingredients
Ingredients
- 1 cup unsalted butter melted
- 1½ cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- ½ cup chocolate chips or chunks optional
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9-inch pie dish with parchment paper.
- In a large bowl, whisk melted butter and sugar until combined.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Sift flour, cocoa powder, and salt into the bowl and gently fold until just combined.
- If desired, fold in chocolate chips or chunks for extra gooeyness.
- Pour batter into the prepared pie dish and smooth the surface.
- Bake for 25 to 35 minutes until edges are set but the center is still soft and gooey.
- Allow to cool slightly before slicing. Serve warm or at room temperature, optionally with ice cream or whipped cream.
Notes
- Underbake slightly for a fudgier center.
- Add more chocolate chunks or swirl caramel for variation.
- Serve with vanilla ice cream or hot fudge sauce.
- Store covered at room temperature for 2–3 days or refrigerate up to a week.
