This super fudgy brownie pie is the best of both worlds - flaky homemade pie crust, and a rich chocolate brownie filling!
Hi hi! Just popping in to share the recipe for this fudgy brownie pie with you! I was looking for an easy win and so combined two of my favourite things - super flaky pie crust, and rich fudgy chocolate brownie, to create this super delicious, easy brownie pie recipe!
If you've been around here before you know I love all things brownies, and have been working on making a whole bunch of variations on my favourite brownie recipe lately. So far some favourites include homemade cosmic brownies, brookies, and cheesecake brownies, so it really only made sense to include a brownie pie recipe to the lineup! If you are making multiple pies would pair this brownie pie with my easy pumpkin pie recipe, an apple pie - either the butterscotch apple or my easy apple pie recipe, and then maybe one other - something fruity such as my rhubarb custard pie would be amazing!
How to make brownie pie
The workload for this fudgy chocolate brownie pie can be broken up over a few days, meaning this is a great make-ahead pie. Here is how I would break it up:
- Make your pie crust in advance. Pie dough stores for up to 3 days in the fridge, or 3 months in the freezer - I like to make a bulk amount and store in my freezer for whenever I need it.
- Par-bake your crust ahead of time. Par-baked crust can be made up to 24 hours ahead. Store wrapped in plastic wrap at room temperature until you are ready to use.
- Make the pie in advance. This brownie pie needs time to cool and chill so that the filing sets up nicely, so you can make the entire thing ahead of time if you like, and serve the next day.
Flavor variations for brownie pie
If you like, you are welcome to doctor the chocolate brownie filling to your liking - you could add some nuts or chocolate chips, or you could also try a cheesecake swirl, similar to my cheesecake brownies! (I haven't tried this but it is on my list to do ASAP!)
Easy pie crust for Brownie Pie
This brownie pie starts with my classic homemade pie crust, which is super easy to work with, and provides the base for a perfect fudgy chocolate filling.
Because the brownie filling is wet, it is important to par-bake (partially bake) the pie crust before you start. I have a full post on this which goes super in depth on all things blind baking.
To read more about my tips and tricks on how to blind bake pie crust, check out my post: How to blind bake pie crust
How do you store brownie pie?
Store brownie pie either in an airtight container at room temperature or in the fridge, or you can store it lightly wrapped at room temperature.
How to tell when brownie pie is done
This can be a bit tricky as the filling is hard to tell when it is set. When a skewer is inserted into the filling it should come out with a few moist crumbs attached. The edges of the brownie filling should feel set. The filling will be puffed up and a little jiggly, and will deflate a little as it cools. If it cracks a bit do not worry! You are better off leaning toward under baking it than over baking it!
How do you serve chocolate brownie pie?
I like to eat my brownie pie with whipped cream, but you could also add ice cream, and a caramel sauce would be amazing!
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which pan did you use?
My go-to pie pan is a metal USA pan. You can read more about my pie pan preferences in my post on how to blind bake pie crust!
For more pie recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
Fudgy Brownie Pie
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This super fudgy brownie pie is the best of both worlds - flaky homemade pie crust, and a rich chocolate brownie filling!
Ingredients
Pie Crust
- 1 homemade pie crust, shaped into a disc and chilled*
Brownie Filling
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar* (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Instructions
PIE CRUST
- I like to make my pie crust the night before or at least 2 hours before to give it time to rest.
- Once the dough has rested, unwrap and place on a lightly floured surface. Roll out to ¼” (6mm) in thickness, turning the dough 45˚ often as you are rolling to keep it even. You want the circle to be slightly larger than your pie tin. Transfer to a 9” pie tin, and arrange to ensure that the dough is well settled.
- Trim the dough using scissors or a sharp knife, leaving about one inch excess around the edges. Gently tuck the dough under and onto itself, to give you a neat folded edge. Chill in the fridge for 15-20 minutes, then remove from the fridge and crimp as desired. Dock all over with the tines of a fork, then chill for a further 30 minutes. If you would like to help the crust set, I sometimes put it in the freezer for 10 minutes before baking.
- While the crust is in the fridge, preheat the oven to 425˚f / 220˚c. Cut a piece of parchment slightly larger than the pie dish. Line with the parchment paper and fill with pie weights or dried beans, filling right to the bottom of the crimps.
- Place the pie tin on a baking sheet, and place in the oven. Bake for 18-20 minutes, or until the edges are slightly golden brown. Remove from the oven, remove the parchment paper and beans. Drop the oven temperature to 375°f / 190°c. Return the pie crust to the oven and bake for a further 2-3 minutes, until the inside of the crust is set and barely golden.
- Remove from the oven and allow to cool completely on a wire rack in the pan.
CHOCOLATE BROWNIE FILLING
- Preheat the oven to 350°f / 180°c with an oven rack in the middle of the oven.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the brownie to the par-baked pie crust, and leave to settle for a few minutes then tap the pan on the counter to remove any bubbles.
- Bake the brownie pie for 30 to 35 minutes until the filling is puffed, the top is shiny, and a skewer inserted into the middle comes out with moist crumbs attached. Try not to over bake - you are better to slightly under bake than over bake!
- Remove the pie from the oven and allow to cool on a wire rack until it is room temperature, then transfer to the fridge and allow to cool completely.
- Serve either fridge cold (IYKYK), or allow to stand at room temperature to soften slightly before serving.
- Store leftovers in an airtight container or lightly covered at room temperature for up to 5 days.
Notes
The recipe for homemade pie crust that is linked makes two crusts - this recipe uses one of them. If you need more help with par-baking, ready my post on how to blind bake pie crust
US Granulated sugar is typically finer than that in NZ, so regular granulated sugar will work fine for getting that glossy brownie top if you are in the US! I often bake with caster sugar in NZ as it is the most similar to the sugar I used when I was in the US. Both kinds will work fine as the sugar quantity is by weight, but in order to get that nice glossy top you want to make sure the sugar and egg are well combined, and a finer grain sugar dissolves better.
Keywords: Brownie Pie, Chocolate Brownie Pie, Pie Recipe
Comments
looks amazing!
★★★★★
i made this for my family christmas and it was an absolute hit! thank you so much for this great idea! we loved it! can’t go wrong with brownies!
★★★★★
Can't wait to make this!!
★★★★★
Is your dark chocolate baking chocolate or regular?
Regular! The kind you would eat
Made this using another pie crust recipe. The filling was so easy to make that my 4 year old did most of it! We did use the microwave method, and it was forgiving because by the time we were ready to put the flour in I realized I didn’t have oven space. So it had to wait a bit.
This is the first pie that my 4 year old will eat and asks for it every meal!
Thank you for sharing! I was eagerly awaiting the recipe and it did not disappoint!
★★★★★
Can you use store bought crust for the pie part? If you’re short on time and still want to make a brownie pie
I haven't tried it but I'm sure it's fine!