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A slice of Fudge Brownie Pie topped with whipped cream and caramel drizzle on a white plate with a fork.
Daniel

Fudge Brownie Pie

A crackly-topped, deeply chocolate brownie baked in a flaky pie crust for the best of both worlds.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 refrigerated pie crust or homemade, fitted to a 9-inch plate
For the Brownie Filling
  • 8 oz unsalted butter cut into pieces
  • 1.5 cups semisweet chocolate chips divided
  • 1.25 cups granulated sugar
  • 3 tbsp unsweetened cocoa powder Dutch-processed preferred
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 cup all-purpose flour spooned and leveled
  • 0.25 tsp fine sea salt

Equipment

  • 9-inch pie plate
  • Medium saucepan
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Press pie crust into a 9-inch pie plate, crimping the edges. Prick the bottom lightly with a fork. Chill in the freezer while you make the filling.
Make the Filling
  1. In a medium saucepan over low heat, melt the butter with 1 cup of the chocolate chips, stirring constantly until smooth. Remove from heat and whisk in the sugar and cocoa powder until glossy, about 1 minute. Let cool 5 minutes so the eggs don't scramble.
  2. Whisk in the eggs one at a time, beating well after each addition, then stir in the vanilla. The batter should look thick and shiny.
  3. Switch to a rubber spatula and fold in the flour and salt until just combined. Fold in the remaining 1/2 cup chocolate chips. Do not overmix - a few streaks of flour are fine.
Bake
  1. Pour the batter into the chilled crust, smoothing the top. Bake 35-40 minutes until the top is crackly and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center should still jiggle slightly - it will set as it cools.
  2. Cool on a wire rack for at least 1 hour before slicing. The pie cuts cleanest when completely cool or chilled.

Notes

For extra fudgy results, underbake by 2-3 minutes and chill overnight before slicing. Substitute espresso powder (1 tsp) for deeper chocolate flavor without coffee taste. Serve slightly warm with vanilla ice cream or cold with whipped cream.