Brownie Pie
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A marriage of a fudgy brownie and a classic pie, this easy brownie pie is a guaranteed crowdpleaser.
Combine the richness of a fudgy brownie recipe with the nostalgic charm of a homemade pie, and the result is an irresistible brownie pie that appeals to both young and old alike. Adapted from Magnolia Table by Joanna Gaines, this dessert is incredibly easy to whip up using ingredients you most likely already have in your kitchen. Start with a buttery, flaky pie crust — store-bought works perfectly fine — and fill it with a fuss-free brownie batter. Pop it in the oven and you’ll soon be rewarded with a chocolate pie with a crispy crust, a fudgy center, and a slightly crackly top. Brownie pie practically begs to be served a la mode, so I suggest topping each slice with a generous scoop of vanilla or coffee ice cream — and if you’re feeling extra indulgent, a drizzle of chocolate syrup wouldn’t be bad either!
Table of Contents
“I made this for my family on the weekend. It was easy and delicious and was gobbled up quickly!”
Feel free to play with the recipe and tailor it to your family’s preferences. For a more sophisticated touch, you can add a teaspoon of espresso powder and a handful of chopped toasted nuts. If you’re baking for little ones, peanut butter chips, m&m’s, or toffee chips would all make delicious and fun additions. You can even skip the crust and just bake the filling in a pie pan (reduce the baking time to 40 minutes).
What You’ll Need To Make Brownie Pie
Find the printable recipe with specific measurements below.
- Pie Crust: Serves as the base of your brownie pie. You can use a homemade crust for a more personal touch or a store-bought one for convenience. There’s no need to pre-bake (blind bake) the crust for this recipe.
- Unsalted Butter: Adds richness and depth to the brownie filling. Using unsalted butter allows you to control the amount of salt in the recipe.
- Unsweetened Chocolate: Provides a deep chocolate flavor to the pie. It’s important to use good quality chocolate for the best taste, as it’s one of the main flavor components.
- Vanilla Extract: Vanilla complements chocolate beautifully, rounding out its richness.
- Granulated Sugar and Dark Brown Sugar: The combination of these sugars adds sweetness and depth. Dark brown sugar, with its molasses content, imparts moisture and a richer, more caramel-like flavor than granulated sugar alone.
- Large Eggs: Provide structure and stability to the filling. Eggs are crucial for achieving the right texture in the brownie pie.
- Salt: Balances the sweetness and intensifies the chocolate flavor.
- All-Purpose Flour: Gives the brownie filling its structure.
- Semi-Sweet Chocolate Chips: Add bits of melted chocolate throughout the pie, creating gooey pockets of chocolatey goodness.
Step-by-Step Instructions
Preheat the oven to 350°F and set an oven rack in the middle position. Roll out the crust, if necessary, and place in a 9-inch deep-dish pie pan. (Skip this step if using a store-bought pie crust in an aluminum pan.) Set aside.
Melt the butter in a small saucepan over medium heat.
Off the heat, add the chocolate and stir until melted.
Transfer the mixture to a large bowl and add the vanilla, granulated sugar, and brown sugar; whisk until evenly combined.
Add the eggs one at a time, whisking until well combined after each addition.
Add the salt and flour.
Whisk until evenly combined.
Stir in the chocolate chips.
Pour the chocolate mixture into the pie crust.
Bake until the filling is set and a crust forms on top, 45 to 50 minutes. (If the edges of the crust start to get too brown towards the end of the baking time, cover it with strips of aluminum foil.) Let cool on a wire rack for at least 1 hour before serving.
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Brownie Pie
A marriage of a fudgy brownie and a classic pie, this easy brownie pie is a guaranteed crowdpleaser.
Ingredients
- 1 unbaked homemade or store-bought 9-in deep-dish pie crust (no need to blind bake)
- 1 stick (½ cup) unsalted butter
- 2 ounces unsweetened chocolate, coarsely chopped
- 1½ teaspoons vanilla extract
- ½ cup granulated sugar
- ½ cup (packed) dark brown sugar
- 3 large eggs
- ¼ teaspoon salt
- ⅔ cup all-purpose flour, spooned into measuring cup and leveled off
- ¾ cup semi-sweet chocolate chips
- Vanilla or coffee ice cream, for serving
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Roll out the crust, if necessary, and place in a 9-inch deep-dish pie pan. (Skip this step if using a store-bought pie crust in an aluminum pan.) Set aside.
- Melt the butter in a small saucepan over medium heat. Off the heat, add the chocolate and stir until melted. Transfer the mixture to a large bowl and add the vanilla, granulated sugar, and brown sugar; whisk until evenly combined. Add the eggs one at a time, whisking until well combined after each addition. Add the salt and flour and whisk until evenly combined. Stir in the chocolate chips.
- Pour the chocolate mixture into the pie crust. Bake until the filling is set and a crust forms on top, 45 to 50 minutes. (If the edges of the crust start to get too brown towards the end of the baking time, cover it with strips of aluminum foil.) Let cool on a wire rack for at least 1 hour before serving.
- Note: If you'd like to add espresso or coffee granules, add 1 teaspoon to the melted butter and stir to dissolve. You can also add ½ cup nuts when adding the chocolate chips.
- Make-Ahead/Freezer-Friendly Instructions: The pie keeps well for several days. Once cool, store in a covered container at room temperature until ready to serve. The pie can also be frozen for up to 3 months. To freeze, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (8 servings)
- Calories: 502
- Fat: 29 g
- Saturated fat: 16 g
- Carbohydrates: 57 g
- Sugar: 30 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 224 mg
- Cholesterol: 100 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this for my family on the weekend. It was easy and delicious and was gobbled up quickly! Thank you!
Hello, do you think by not adding the choc. chips it would make much of adifference in the finished product.
Hi Sidney, You can get away with skipping the chocolate chips — it will still be good!
Would I substitute the peanut butter chips during the chocolate chip step?
Hi Kimberly, I would add a handful in addition to the chocolate chips. I’d love to know how it turns out!
The peanut butter chips were a hit. Family said it reminded them of mud pie. I served with vanilla ice cream. Crust (store bought) was a nice touch. Thinking to try a graham cracker crust next time.
This pie sounds sooooo yummy but before I make it, can you please clarify if the homemade pie crust is parbaked prior to adding the brownie filling.
Thanks, Jenn. I LOVE your recipes for which many of my friends have tried and request the recipes from me.
Hi Fran, There is no need to parbake the crust. Please LMK how it turns out if you try it. 🙂
Love the look of this! (5 stars in advance) Should the pie case be blind baked first?
Hi Ainsley, No it’s not necessary to blind bake the crust. Hope you enjoy!