A marriage of a fudgy brownie and a classic pie, this easy brownie pie recipe from Jenn Segal at Once Upon a Chef 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 hot fudge sauce wouldn’t be bad either!
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. If you’d like a crustless version, simply reduce the baking time to 40 minutes.
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, optional for serving
Instructions for this Decadent Brownie Pie
- 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.
Images courtesy Once Upon a Chef
