Gooey Brownie Pie

This decadent Gooey Brownie Pie features a buttery, flaky regular pie crust, perfectly complementing the rich, fudgy brownie filling. A chocolate lover’s dream in pie form!

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Yield
Serves 8–10

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Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3–4 tablespoons ice water

For the Brownie Filling:

• 1/2 cup (1 stick) unsalted butter
• 4 ounces dark chocolate, chopped
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chips or chunks (optional)

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Instructions

Step 1: Make the Pie Crust

1. In a large bowl, combine the flour, salt, and sugar.
2. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Blind Bake the Pie Crust

1. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
2. Press the dough into the dish, trim the edges, and crimp them.
3. Line the crust with parchment paper and fill with pie weights or dried beans.
4. Bake for 12–15 minutes, then remove the weights and parchment. Bake for an additional 5 minutes until lightly golden. Let cool while you prepare the filling.

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Step 3: Make the Brownie Filling

1. Reduce the oven temperature to 350°F (175°C).
2. In a medium saucepan, melt the butter and chopped dark chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until fully combined.
4. Sift in the cocoa powder, flour, and salt, stirring until just combined. Fold in the chocolate chips, if using.

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Step 4: Assemble and Bake the Pie

1. Pour the brownie batter into the blind-baked pie crust, spreading it evenly.
2. Bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly. Do not overbake; the center will continue to set as it cools.
3. Let the pie cool to room temperature before slicing for the perfect gooey texture.

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How It Looks and Tastes
A buttery, golden crust cradles a dense, fudgy brownie center with a rich chocolate flavor. The flaky crust adds a delightful crunch that perfectly complements the gooey filling.

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Nutritional Information (Per Slice, Based on 10 Slices)
Calories: 370 | Fat: 22g | Saturated Fat: 12g | Carbohydrates: 44g | Fiber: 2g | Sugars: 30g | Protein: 4g

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Kitchen Tips

1. Use cold butter and ice water for the flakiest crust.
2. Blind bake the crust to prevent sogginess.
3. Allow the brownie pie to cool fully for clean slices.
4. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
5. Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days.