This gooey brownie pie is one of my favorite desserts whenever I want something rich, chocolatey, and comforting without too much effort. It combines the fudgy texture of a brownie with the sliceable ease of a pie, creating a dessert that feels indulgent but approachable at the same time.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients that come together into a deeply satisfying dessert. The center stays soft and gooey while the edges bake just enough to hold their shape. I also enjoy how flexible it is, since I can dress it up with toppings or keep it simple and let the chocolate shine.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
unsalted butter – 6 tablespoons
semi-sweet chocolate chips – 1 cup
granulated sugar – 1/2 cup
brown sugar – 1/4 cup
large eggs – 3
vanilla extract – 1 teaspoon
all-purpose flour – 1/2 cup
unsweetened cocoa powder – 2 tablespoons
salt – 1/4 teaspoon
Directions
I begin by preheating the oven to 350°F and greasing a 9-inch pie dish. In a microwave-safe bowl, I melt the butter together with the chocolate chips, stirring until the mixture is smooth and glossy. I let it cool slightly so it blends well with the eggs.
In another bowl, I whisk the granulated sugar, brown sugar, eggs, and vanilla until the mixture looks thick and cohesive. I slowly stir in the melted chocolate mixture until fully combined.
I then gently fold in the flour, cocoa powder, and salt, mixing just until no dry spots remain. I pour the batter into the prepared pie dish and smooth the top evenly.
I bake the pie for 30 to 35 minutes, until the edges are set and the center is still slightly soft. After baking, I let it cool for about 20 minutes before slicing so it firms up while staying gooey inside.
Servings And Timing
This recipe makes 8 slices.
Preparation time is about 15 minutes, baking time is 30 to 35 minutes, and cooling time is around 20 minutes, for a total time of just over 1 hour.
Variations
When I want extra texture, I mix chocolate chunks into the batter. For a nutty version, I like adding chopped walnuts or pecans. If I’m in the mood for something extra indulgent, I drizzle melted chocolate or caramel sauce over the pie before serving.
Storage/Reheating
I store leftover brownie pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for 15 to 20 seconds to restore the gooey texture.
FAQs
Can I make this pie ahead of time?
I often bake it a day in advance and keep it refrigerated. I reheat slices just before serving.
How do I know when the pie is done?
I check that the edges are set while the center remains soft. A toothpick inserted near the middle should come out with moist crumbs.
Can I reduce the sweetness?
I sometimes reduce the granulated sugar slightly or use darker chocolate for a less sweet result.
Does this recipe need a crust?
I don’t use a crust for this pie. The brownie batter holds together well on its own.
Can I freeze this brownie pie?
I let it cool completely, wrap slices tightly, and freeze them for up to 2 months.
Conclusion
This gooey brownie pie is a dessert I keep coming back to because it’s simple, rich, and incredibly satisfying. Every slice delivers deep chocolate flavor and a soft, fudgy texture that makes it perfect for any occasion.
This Gooey Brownie Pie combines the rich, fudgy texture of a brownie with the sliceable ease of a pie. It’s a chocolate lover’s dream—easy to make, deeply satisfying, and perfect for any occasion.
Ingredients
6 tablespoons unsalted butter
1 cup semi-sweet chocolate chips
1/2 cup granulated sugar
1/4 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
In a microwave-safe bowl, melt the butter and chocolate chips together, stirring until smooth and glossy. Let cool slightly.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until thick and cohesive.
Stir in the cooled chocolate mixture until fully combined.
Fold in the flour, cocoa powder, and salt, mixing just until no dry spots remain.
Pour the batter into the prepared pie dish and smooth the top.
Bake for 30–35 minutes, until the edges are set and the center is slightly soft.
Let cool for 20 minutes before slicing and serving for the perfect gooey texture.
Notes
Add chocolate chunks for extra texture.
Include chopped nuts like walnuts or pecans for a nutty variation.
Drizzle with chocolate or caramel sauce for a more decadent finish.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
