Gooey Brownie Pie (Rich, Fudgy, and Super Chocolatey)
This dessert is like a brownie + pie hybrid: a crackly brownie top, an ultra-gooey center, and crisp edges. Best served warm with ice cream!
🧾 Ingredients
Dry Ingredients
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¾ cup (95 g) all-purpose flour
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¼ cup (25 g) unsweetened cocoa powder
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½ teaspoon salt
Wet Ingredients
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½ cup (115 g) unsalted butter
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1 cup (200 g) granulated sugar
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½ cup (100 g) brown sugar (packed)
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2 large eggs (room temperature)
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1 teaspoon vanilla extract
Chocolate
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¾ cup (130 g) semi-sweet chocolate chips or chopped chocolate
Optional Add-ins
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½ cup chopped walnuts or pecans
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Extra chocolate chips for topping
🥧 Equipment
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9-inch pie dish (glass or metal)
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Mixing bowls
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Whisk + spatula
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Measuring cups/spoons
👩🍳 Directions (Step-by-Step)
1️⃣ Preheat & Prep
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Preheat oven to 350°F (175°C)
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Grease a 9-inch pie dish with butter or nonstick spray
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Lightly dust with cocoa powder or flour (tap out excess)
2️⃣ Melt Butter & Chocolate
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In a microwave-safe bowl, melt the butter
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Add the chocolate chips to the hot butter
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Let sit 30 seconds, then stir until smooth
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Allow to cool slightly (important so eggs don’t cook)
3️⃣ Mix Sugars
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Whisk granulated sugar + brown sugar into the melted chocolate mixture
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Mix until glossy and smooth
4️⃣ Add Eggs & Vanilla
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Whisk in eggs, one at a time
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Stir vigorously for about 30–45 seconds (this helps create a crackly top)
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Mix in vanilla extract
5️⃣ Combine Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Cocoa powder
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Salt
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6️⃣ Make the Batter
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Gradually fold dry ingredients into wet ingredients
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Mix just until combined (do not overmix)
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Fold in nuts or extra chocolate if using
👉 Batter will be thick and glossy
7️⃣ Bake
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Spread batter evenly into prepared pie dish
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Sprinkle extra chocolate chips on top (optional)
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Bake for 30–35 minutes
Doneness test:
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Edges set and slightly puffed
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Center still soft and slightly jiggly
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Toothpick should come out with moist crumbs, not dry
8️⃣ Cool Slightly
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Let cool 15–20 minutes
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This helps it set but keeps the center gooey
🍨 Serving Ideas
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Serve warm with vanilla ice cream
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Add chocolate syrup or caramel drizzle
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Dust with powdered sugar
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Top with whipped cream and berries
🧠 Tips for Extra Gooey Results
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Slightly underbake rather than overbake
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Use brown sugar for moisture
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Don’t reduce the butter
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Store leftovers covered at room temp for 1 day or refrigerate up to 4 days