Easy Gooey Brownie Pie Recipe: A Chocolate Lover’s Dream Dessert
Craving a rich, chocolatey dessert that’s easy to make? This Easy Gooey Brownie Pie is the answer! With a fudgy center and a crackly top, it’s a chocolate lover’s dream—plus, it’s super simple, making it perfect for beginners. Whether you’re treating yourself or sharing with friends, this pie is sure to satisfy with minimal effort and maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 Tbsp butter (unsalted is preferred)
- 3 cups semi-sweet chocolate chips, divided
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will give your oven time to heat up while you prepare the batter. It’s essential to grease your pie plate or a 9-inch springform pan at this stage to prevent the brownie from sticking. A light coating of butter or cooking spray will work fine. If you don’t have a pie plate or springform pan, you can also use a regular 9-inch round cake pan.
- Melt the Butter and Chocolate: In a heatproof bowl, melt together 6 tablespoons of butter and 2 cups of the semi-sweet chocolate chips. You can do this by using a double boiler (a heatproof bowl over a simmering pot of water) or by microwaving the butter and chocolate at 50% power in 30-second intervals, stirring after each interval. Once melted, allow the mixture to cool for a few minutes. This cooling step is important, as adding hot chocolate to the egg mixture can result in scrambled eggs!
- Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs, 1 cup of sugar, and 1 teaspoon of vanilla extract on medium-high speed for about 3 minutes. The mixture should become light, fluffy, and pale in color. This is a crucial step because it helps create that airy, crackly top on the brownie pie. The sugar will help aerate the mixture, and the eggs will provide the structure needed to hold the brownie together. It’s important to beat the mixture for the full 3 minutes, so don’t rush this step!
- Combine the Chocolate and Egg Mixture: Once your chocolate mixture has cooled, pour it into the beaten eggs and sugar. Stir gently to combine the two mixtures. The chocolate should integrate smoothly, giving you that rich, luscious batter. Be careful not to deflate the egg mixture too much during this step. Stir gently and mix just until combined. The goal is to preserve the airy texture from the eggs while incorporating the smooth chocolate.
- Add Dry Ingredients: Next, fold in 1/2 cup of all-purpose flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Be careful not to overmix the batter here—fold just until combined. Overmixing can lead to a denser texture and will interfere with the crackly top that you want to achieve. This is where the gooey, fudgy texture begins to form, so take your time and fold gently.
- Stir in the Remaining Chocolate Chips: Finally, add the remaining 1 cup of chocolate chips to the batter. These will melt slightly during baking and create those pockets of gooey chocolate throughout the pie. You can also mix in other add-ins like chopped nuts (walnuts or pecans) or even a swirl of peanut butter for an extra layer of flavor.
- Bake: Pour the batter into your prepared pie plate or springform pan. Make sure it’s evenly spread out. Bake for 35-40 minutes, or until the center is puffed up and the top has started to crack. It’s okay if the center looks a little wobbly—that’s what gives the pie its signature gooey texture. If you insert a toothpick, it should come out with a few moist crumbs. This is a good indicator that it’s done! If the toothpick comes out clean, the pie may be overbaked.
- Cool Completely: Once baked, remove the pie from the oven and let it cool completely in the pan. This may take about 1 hour. Cooling the pie is crucial to achieving that perfect gooey consistency and crackly top. If you try to slice it too soon, the brownie may fall apart, and you won’t get that beautiful, gooey center. Be patient—your efforts will be rewarded!
- Serve with Hot Fudge: The best part of this pie? Topping it with a generous drizzle of hot fudge! You can either heat store-bought fudge sauce or make your own if you’re feeling fancy. Once topped, slice and serve! I highly recommend serving it with vanilla ice cream or whipped cream for that perfect balance of warm and cold. The combination of the fudgy brownie with the smooth hot fudge and cold ice cream is an experience you won’t forget.
Notes
- How to Tell if the Brownie Pie is Done: The top should have a crackly texture, and the center should look puffed but still slightly soft. If you’re unsure, you can check with a toothpick—it should come out with a few moist crumbs, but not wet batter. You want the pie to hold its shape but still be gooey in the middle.
- Overbaking Alert: If you leave the pie in the oven for too long, it can dry out, so keep an eye on it! You want that gooey center to remain intact. If you find that the edges are getting too crispy, you can tent the pie with aluminum foil towards the end of baking to prevent overbaking.
- Prepping Efficiently: To save time, you can measure out your dry ingredients (flour, baking powder, salt) while the butter and chocolate are melting. This will help speed up the process! It’s always helpful to have everything prepped and ready to go so you can focus on the actual baking.
- What to Do if Your Brownie Pie Bakes Too Quickly: Every oven is different, so if you notice your pie is browning too quickly, you can loosely cover it with aluminum foil during the last 10-15 minutes of baking. This will prevent over-browning while allowing it to cook through.