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Brownie-Pie

A delightful hybrid dessert combining the rich, chocolatey goodness of brownies with a flaky pie crust, creating a nostalgic and comforting treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the brownie filling
  • 6 Tbsp unsalted butter Allow to come to room temperature for easy melting.
  • 3 cups semi-sweet chocolate chips, divided Quality matters! Recommended brands are Ghirardelli or Nestlé.
  • 3 large eggs Fresh eggs will bring moisture and richness.
  • 1 cup granulated sugar Regular sugar works best, but can substitute with brown sugar for caramel flavor.
  • 1 tsp vanilla extract Use pure vanilla extract for the best flavor.
  • 1/2 cup all-purpose flour Sifted for a lighter texture.
  • 1/4 tsp baking powder Provides just enough lift for a perfect rise.
  • 1/4 tsp salt Enhances the flavors.
For the crust

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a pie plate or a 9-inch springform pan.
  2. In a heat-safe bowl, combine the butter and 2 cups of semi-sweet chocolate chips. Melt using a double boiler or microwave in 30-second intervals at 50% power until smooth. Allow to cool slightly.
  3. Beat the eggs, sugar, and vanilla extract on medium-high speed for about 3 minutes until light and fluffy.
  4. Mix the cooled chocolate mixture into the whipped eggs and sugar until well combined.
  5. Gently fold in the flour, baking powder, and salt until just combined. Stir in the remaining chocolate chips.
  6. Pour the brownie batter into the prepared pie crust and sprinkle some extra chocolate chips on top if desired.
Baking
  1. Bake in the oven for about 35-40 minutes, or until the center is puffed and has subtle cracks on top.
  2. Allow to cool completely before serving. Drizzle with hot fudge if desired.

Notes

Store your brownie-pie at room temperature covered for up to 3 days or refrigerate for up to a week. It can also be frozen for up to 2 months. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.