Gooey Brownie Pie
Gooey Brownie Pie is the dreamy fusion of a dense, fudgy brownie and a soft-baked pie. This dessert bakes up with a crackly top and molten center, making it the perfect treat for any chocolate lover.
Whether served warm with ice cream or cooled and topped with fudge, it’s a crowd-pleasing classic.
Why You’ll Love This Recipe
Super Rich & Chocolatey – Triple the chocolate with melted chips inside and more stirred in.
Crispy on Top, Gooey Inside – The ideal brownie texture in every bite.
No Frosting Needed – It’s indulgent enough on its own.
Easy to Make – Simple ingredients and steps, perfect for beginner bakers.
Versatile – Serve it solo, with toppings, or turn it into a decadent sundae.
Key Ingredients
Butter & Semi-Sweet Chocolate Chips – The base of the batter, giving richness and deep cocoa flavor.
Eggs & Sugar – Create structure and sweetness while adding a light, cakey texture.
Vanilla Extract – Enhances and rounds out the chocolate flavor.
Flour, Baking Powder & Salt – For light structure and balance in taste.
Extra Chocolate Chips – Stirred in last for gooey, melty chocolate pockets.
Gooey Brownie Pie
Ingredients
6 Tablespoons butter
3 cups semi-sweet chocolate chips, divided
3 eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie plate or springform pan.
In a heat-safe bowl, melt the butter and 2 cups of chocolate chips together until smooth. Use either a double boiler or microwave in 30-second bursts at 50% power, stirring in between. Set aside to cool slightly.
In a stand mixer or large mixing bowl, beat the eggs, granulated sugar, and vanilla on medium-high speed for about 3 minutes, until the mixture becomes thick and pale.
Stir in the cooled chocolate mixture until fully combined.
Gently fold in the flour, baking powder, and salt until just incorporated. Then mix in the remaining 1 cup of chocolate chips.
Pour the batter into your greased pan and spread evenly.
Bake for 40–45 minutes, or until the center has puffed up. It’s normal for the top to crack slightly.
Let the brownie pie cool completely in the pan before slicing. For extra indulgence, drizzle with hot fudge before serving.
Nutrition Information
(Approx. per slice, based on 10 servings)
Calories: 370 | Fat: 20g | Carbohydrates: 45g | Sugar: 32g | Protein: 4g | Fiber: 2g
Kitchen Equipment Needed
9-inch pie plate or springform pan
Mixing bowls (heat-safe for melting chocolate)
Whisk or electric mixer
Rubber spatula or spoon
Measuring cups and spoons
Oven and cooling rack
Recipe Swaps and Variations
Add nuts – Stir in chopped pecans or walnuts for crunch.
Use dark chocolate chips for a deeper, less sweet flavor.
Make it gluten-free – Use a 1:1 gluten-free flour blend.
Mix in espresso powder – Just ½ tsp enhances the chocolate without tasting like coffee.
Serve with toppings – Ice cream, whipped cream, or a drizzle of salted caramel.
How to Store Leftovers
Room Temp: Store covered at room temperature for up to 3 days.
Fridge: Store in an airtight container for up to 5 days.
Freezer: Freeze slices wrapped in plastic and foil for up to 2 months. Thaw in fridge and warm if desired.
Reheat: Microwave individual slices for 10–15 seconds to get it warm and gooey again.
Food and Drink Pairings
Vanilla Ice Cream – The classic combo.
Coffee or Espresso – Cuts through the richness and enhances the chocolate.
Red Wine – Try a rich Cabernet or Merlot for a grown-up dessert experience.
Salted Caramel Sauce or Whipped Cream – For extra indulgence.
Milk – Because nothing beats brownies and cold milk.
Frequently Asked Questions:
Can I use milk chocolate chips instead of semi-sweet?
Yes, but it will be sweeter and less rich. Dark or bittersweet chips work too for deeper flavor.
Is the top supposed to crack while baking?
Yes! That’s a classic brownie crust. It means you’re doing it right.
Can I use a square pan instead of a pie plate?
Absolutely. An 8×8 inch square pan works well, but the baking time may vary slightly.
Is this dessert meant to be served warm or cold?
Both! Warm for a gooey, molten center, or cooled for neat slices and chewy texture.
Can I double the recipe?
Yes—just bake it in a 9×13-inch pan and increase baking time by 10–15 minutes. Keep an eye on the center.
How do I melt the chocolate and butter without burning it?
Use a double boiler or microwave in short intervals at 50% power, stirring in between.
Can I beat the eggs and sugar by hand?
Yes, but using a mixer gives you a lighter, fluffier texture. If mixing by hand, whisk vigorously for a few minutes.
What happens if I overbake the pie?
It may turn more cake-like and lose its gooey center. Keep an eye on the puff and slight jiggle in the middle.
How can I make this more fudgy?
Reduce the baking powder slightly or underbake by a few minutes. Also, don’t overmix the batter.
Can I make this batter ahead of time?
It’s best baked fresh, but you can mix the batter, store it in the fridge for a few hours, and bring it to room temp before baking.