Brownie Pie is the perfect combination of two classic desserts combined into one decadent slice: brownie pie! A buttery pie crust is filled with a fudgy, homemade brownie batter. Each bite is loaded full of chocolate and buttery pie crust goodness!
Start this recipe off by getting the pie crust ready. This buttery goodness is going to be the vessel that carries the brownie pie all the way home. There are several ways that the pie crust can be made which makes this recipe very flexible. Here are some pie crust ideas:
- Homemade – homemade pie crusts can be very personal, a lot of times passed down from family members! If you don’t have a favorite homemade pie crust recipe, I love this Easy Butter Pie Crust from House of Yumm.
- Store-bought – there is nothing wrong with a store-bought pie crust! In fact, I use them most of the time. Trader Joe’s and Pillsbury are great options.
Form the pie crust into the bottom of a pie dish. My trick: after the pie crust is formed into the pie dish, I fold the tops over about 1/4 inch before I crimp them. This makes the top of the pie crust thicker and creates a really pretty crimp!
Store the prepared pie crust in the refrigerator while you make the brownie batter. This will help the pie crust keep it’s shape while baking!
Brownie Pie Filling
Now, onto the main event: the brownie filling! I use my Homemade Boxed Brownies Recipe for this and it is perfectly fudgy. The use of Dutch processed cocoa powder is what takes these brownies over the top. It creates a rich, decadent brownie that will be remembered.
Whisking together the melted butter with the sugars creates the base of the brownie batter. The key to getting the classic, crackly brownie top: really whisking in the eggs! Doing so makes the eggs frothy and creates the crackly top that brownies are known for.
Next, fold in the dry ingredients followed by the chocolate chips. Gently press the brownie batter into the prepared pie crust and let the oven to the rest of the work!
Here’s my number one trick for this brownie pie: after it is done cooking, turn the oven off and open up the oven door. Allow the brownie pie to cool for about 10-20 minutes with the oven door open. This helps the center of the pie from cracking or caving too much! All that fudgy goodness gets locked in. Each slice is irresistible!
Tips & Tricks
Here are my main takeaways when making this brownie pie:
- Refrigerate the prepared pie crust while making the brownie batter to keep the pie dough nice and cool. This will help it keep it’s shape while baking!
- Whisk the eggs until light and slightly fluffy once mixed in. This will help create the classic, crackly brownie top.
- Allow the pie to cool in the oven with the oven door wide open (and I mean wide open – we don’t want to over-cook the brownie!) for about 10-20 minutes after baking. This helps the center from cracking or caving too much.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream. I highly recommend re-heating leftover slices for about 20 seconds in the microwave before eating…if you have any leftovers for the next day!
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