Gooey Brownie Chocolate Pie

This gooey brownie pie brings together the fudgy richness of a classic brownie with the ease and form of a pie. It’s perfect for satisfying any chocolate craving and makes a standout dessert for gatherings or quiet indulgent evenings.

I first made this recipe for a family get-together and it was devoured within minutes. Now it’s my go-to for whenever I want a rich chocolate dessert that feels special without demanding hours in the kitchen.

Ingredients

• Butter: six tablespoons adds richness and helps melt the chocolate smoothly
• Semi-sweet chocolate chips: three cups divided, important to use good quality chocolate for the best flavor and texture
• Eggs: three large provide structure and contribute to the fudgy texture
• Granulated sugar: one cup sweetens and helps create the delicate crackly crust
• Vanilla extract: one teaspoon enhances chocolate flavor
• All-purpose flour: half a cup gives just enough structure to hold the pie together without making it cakey
• Baking powder: quarter teaspoon helps the pie puff slightly as it bakes
• Salt: quarter teaspoon balances sweetness and intensifies the chocolate taste

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees and grease a 9-inch spring form pan or a pie plate. Using a spring form pan gives the batter support as it rises and offers tall sides for more gooey filling.

Melt the Butter and Chocolate:

Melt six tablespoons of butter with two cups of chocolate chips in a heat-safe bowl either with a double boiler or in a microwave at half power using 30 second intervals. Stir until smooth and let cool slightly so the eggs won’t scramble when mixed in.

Beat Eggs and Sugar:

Using an electric mixer, beat three eggs, one cup sugar, and one teaspoon vanilla on medium-high speed for about three minutes until the mixture is very light and fluffy. This step builds volume and gives the pie a tender crumb.

Combine Ingredients:

Slowly add the cooled chocolate mixture to the fluffy eggs and sugar. Stir gently until combined to keep that light texture.

Fold in Dry Ingredients:

Fold in half a cup flour, quarter teaspoon baking powder, and quarter teaspoon salt just until combined. Avoid over mixing to keep the texture fudgy.

Add Remaining Chocolate:

Stir in the last cup of chocolate chips to distribute little pockets of melted chocolate throughout the pie.

Pour and Bake:

Pour the batter into your prepared pan and bake for 40 to 45 minutes. The center should puff up and a tester inserted near the center will come out mostly clean with just a few moist crumbs. The top will get beautifully crackly.

Cool and Serve:

Let the pie cool completely before slicing to help it set. Warm some hot fudge sauce to drizzle on top or use your favorite store bought kind for serving.

Save

One of my favorite memories with this recipe is bringing it to a winter potluck where everyone raved over its gooey texture and minimal fuss. It’s a chocolate lover’s dream come true.

Storage Tips

Store leftover brownie pie covered tightly at room temperature for up to two days or refrigerate for up to a week. Bring to room temperature or warm slightly before serving to regain that gooey softness. You can also freeze slices individually wrapped in plastic wrap and foil for up to three months.

Ingredient Substitutions

You can swap semi-sweet chocolate chips for bittersweet or milk chocolate depending on your preference for sweetness and chocolate intensity. If dairy is a concern, use a vegan butter substitute and dairy-free chocolate chips but expect slight changes in texture. For flour, all-purpose is best but whole wheat pastry flour can be used if you want a nuttier flavor and a bit more structure.

Serving Suggestions

Serve this gooey brownie pie simply with a drizzle of warm hot fudge sauce or a dollop of whipped cream to balance the richness. Fresh berries or a scoop of vanilla ice cream provide a nice contrast in temperature and flavor. A sprinkle of flaky sea salt on top just before serving enhances the chocolate notes delightfully.

Recipe FAQs

→ What makes this brownie pie gooey inside?

The use of melted butter and a precise balance of eggs and sugar whipped until fluffy helps create a moist, fudgy center contrasting with the crackly top.

→ Can I use a regular pie plate instead of a springform pan?

Yes, but it’s best to use about three-quarters of the batter to prevent overflow, as a pie plate has lower sides than a springform pan.

→ Is it necessary to cool the melted chocolate before mixing?

Cooling prevents the eggs from cooking prematurely when combined, ensuring a smooth, uniform batter.

→ What chocolate is recommended for this dessert?

Semi-sweet chocolate chips are ideal; some are melted into the batter while more are folded in to create rich pockets of chocolate.

→ How should I serve this baked pie for best flavor?

Allow it to cool completely first, then finish with a drizzle of warm hot fudge sauce to enhance the chocolate intensity and add a velvety texture.