Brownie Pie

Why You’ll Love This Recipe

I love how this recipe gives me the best of both worlds—pie and brownies in one delicious slice. The contrast between the crisp pie crust and the soft, chewy brownie filling is so satisfying. It’s incredibly chocolatey, simple to throw together, and easy to customize with toppings like whipped cream or ice cream. Best of all, it uses pantry staples and requires no special equipment.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup semi-sweet chocolate chips
1 pre-made 9-inch pie crust (or homemade)

Directions

1. I preheat the oven to 350°F (175°C) and set out my 9-inch pie crust in a pie dish.

2. In a large bowl, I mix the melted butter with both sugars until the mixture is smooth.

3. I beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, I whisk together the flour, cocoa powder, salt, and baking powder.

5. I gradually add the dry ingredients to the wet mixture, stirring just until combined.

6. I fold in the chocolate chips for extra richness and texture.

7. I pour the brownie batter into the pie crust and spread it evenly.

8. I bake the pie for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. I let it cool completely before slicing—this helps it set up nicely for clean, neat pieces.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Calories per serving: 380 kcal

Variations

Sometimes I stir in a handful of chopped nuts—like walnuts or pecans—for added crunch. I’ve also added a layer of caramel or peanut butter before pouring in the brownie batter for a gooey surprise. For a holiday twist, I top it with crushed peppermint or mini marshmallows. If I want to make it even richer, I swap the chocolate chips for dark chocolate chunks.

Storage/Reheating

I store leftover brownie pie in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5. To reheat, I warm slices in the microwave for about 15 seconds to bring back that soft, fudgy texture. It’s also delicious served cold with a scoop of vanilla ice cream.

FAQs

Can I use a homemade pie crust?

Absolutely. I use my favorite homemade crust recipe when I have the time, but a store-bought crust works perfectly for convenience.

What kind of cocoa powder is best?

I prefer using a high-quality unsweetened cocoa powder for the richest flavor. Dutch-processed or natural cocoa both work well.

Can I make this gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend for the all-purpose flour with good results.

How do I know when it’s done?

The top should look set and a toothpick inserted into the center should come out with moist crumbs—not wet batter. Don’t overbake or it will lose that soft brownie texture.

Can I freeze brownie pie?

Yes! Once cooled, I wrap individual slices or the whole pie tightly and freeze for up to 2 months. Thaw overnight in the fridge or warm slices in the microwave before serving.

Conclusion

Brownie Pie is the ultimate mashup dessert—rich, chocolatey, and wrapped in a flaky pie crust that gives every bite the perfect finish. I love how easy it is to make and how decadent it feels with just a few simple ingredients. Whether I’m baking it for a crowd or just indulging in a sweet moment at home, this pie always satisfies.