Gooey Brownie Pie
A rich, fudgy dessert with a gooey center and crisp edges, blending the best of brownies and pie for a deeply chocolatey treat.
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.