This brownie pie recipe is a chocolate lover’s dream. A rich, from-scratch brownie filling is baked inside a buttery pie crust. It’s perfectly fudgy with a crackly top, and best served a la mode, of course.

It’s no secret that brownies are my favorite dessert. So naturally, I had to find a way to level up my brownie game with this delicious, from-scratch brownie pie.

Yes, you heard correctly. An extra-fudgy, rich & chocolatey brownie filling is baked inside a buttery homemade pie crust for true dessert nirvana.

This brownie pie recipe is easy to make, and perfect served with a scoop of homemade vanilla ice cream – or homemade chocolate ice cream for my true chocolate people out there. 😉

Brownie Pie Ingredients & Substitutions

• For notes on the pie crust ingredients, check out this butter pie crust used in this recipe. You can also use a store-bought pie crust with great results.
• All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour. 
• Cocoa powder. unsweetened cocoa powder is the best choice. You can use dark cocoa powder for an even more intense chocolate flavor.
• Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount of salt by half. 
• Espresso powder. this intensifies the chocolate flavor in this brownie pie. You can substitute instant coffee, or omit entirely if you prefer.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Light Brown sugar. dark brown sugar also works well.
• Salted butter. Unsalted butter works well in this recipe.
• Chocolate chips. I suggest semisweet chocolate chips, but you can use milk, dark, etc. You can even add other baking chips like peanut butter, white chocolate, caramel, etc.

How to Make Brownie Pie

Let’s walk through the steps of this recipe together! Don’t forget to watch the video as well.

Make the pie crust

If you are not using a store-bought crust, you must begin by making the pie crust because it has to chill for at least 1 hour in the refrigerator. I often prepare the crust a day in advance. Refer to this pie crust recipe for more detailed instructions, FAQs, etc.

Begin by combining flour, salt and sugar in the container of a food processor fitted with the “S” blade, pulse to combine.

Then, add the butter and ice water and process until the ingredients start to stick together.

Next, dump the dough out onto a large surface and gather together and form a flat round disc.

Then, wrap the dough in saran wrap and let it chill in the refrigerator for 1 hour.

Note: You can also make the dough in a bowl by hand using a pastry cutter, fork or your hands to cut in the butter and add the water.

After the crust has chilled and you are ready to bake the pie, remove the dough from the refrigerator and roll one disc into a circle, about ¼ inch thick.  

Gently place the crust into pie plate and crimp the edges.

Put the formed crust into the refrigerator to chill while you make the filling.  

Make the brownie pie filling

Once the pie crust is prepared, or while it’s chilling, make the brownie pie filling.

Begin by combining the dry ingredients: flour, cocoa powder, espresso powder and salt in a small bowl.

Then, in a separate, large bowl, beat the eggs eggs for 1 minute (until light).

Then add the granulated sugar and brown sugar to the eggs and beat for an additional minute until dissolved.

Next, add the melted butter and vanilla and stir to combine.

Once the mixture is smooth, stir in in dry ingredients until fully incorporated.

Finally, fold In the chocolate chips.

Assemble/Bake

Once the batter is finished, pour the brownie pie filling into the prepared pie crust.

Then, bake the brownie pie on the bottom rack in the preheated oven for 35 to 40 minutes until the top is set and only slightly jiggly in the center. I suggest using a pie crust shield if you notice the outer crust is browning too much.

After the pie is baked, let it cool slightly (at least 30 minutes) before cutting and serving. It is more gooey if you serve it warm, but it holds up better when sliced if you let it cool.

Serve

Serve the brownie pie slightly warm with vanilla ice cream or chocolate ice cream. Or you can add a dollop of homemade whipped cream, or chocolate whipped cream!

Store/Freeze

Store leftover brownie pie in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Gently reheat in the oven or in the microwave before serving any chilled leftover pie.

Brownie Pie Recipe FAQs

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