Rich and Gooey Caramel Brownie Pie

Why You’ll Love This Recipe

I love how this dessert gives me all the comfort of a brownie and the flair of a pie. The graham cracker crust adds a toasty base, the brownie layer is rich and chocolatey, and the gooey caramel sauce swirls through to make each bite extra decadent. It’s simple enough for a casual night in, but rich enough to serve at holidays or dinner parties. And best of all? I can prep it ahead, serve it warm, or even cold—it’s delicious every time.

Ingredients

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

For the Crust

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Brownie Filling

• ½ cup unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ⅓ cup unsweetened cocoa powder

• ½ cup all-purpose flour

• ¼ teaspoon salt

• ¼ teaspoon baking powder

For the Caramel Swirl

• ½ cup caramel sauce (store-bought or homemade)

Directions

Make the Crust
I preheat the oven to 350°F (175°C). In a mixing bowl, I combine the graham cracker crumbs, granulated sugar, and melted butter. I stir until the mixture resembles wet sand.

I press the crust mixture firmly into the bottom and slightly up the sides of a greased 9-inch pie dish. Then I bake it for 8–10 minutes, just until lightly golden. I let it cool slightly while I prepare the brownie filling.

Make the Brownie Layer
In a saucepan over low heat, I melt the butter, then remove it from the heat and stir in the sugar, eggs, and vanilla. I add the cocoa powder, flour, salt, and baking powder, stirring until smooth and glossy.

I pour the brownie batter over the pre-baked crust and smooth the top.

Add the Caramel Swirl
I spoon the caramel sauce over the top of the brownie layer and gently swirl it in with a knife or skewer. I don’t overmix—I want those ribbons of caramel running through the chocolate.

Bake the Pie
I bake the pie for 25–30 minutes, or until the brownie is set and a toothpick inserted near the edge comes out with moist crumbs (not raw batter). The center will still be a bit gooey, which is exactly how I like it.

I let it cool for at least 15–20 minutes before slicing, or longer if I want cleaner cuts.

Servings and timing

This recipe makes 8 servings.

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Cooling Time: 15–20 minutes

• Total Time: Around 1 hour

It’s great served warm with ice cream or cooled for firmer slices.

Variations

• Add nuts: I fold chopped pecans or walnuts into the brownie batter for extra crunch.

• Use a different crust: Crushed chocolate wafers or even Oreo crumbs make a richer base.

• Salted caramel twist: I sprinkle a pinch of flaky sea salt over the caramel before baking.

• Double chocolate: I add chocolate chips into the brownie batter for even more indulgence.

• Espresso kick: A teaspoon of instant espresso powder deepens the chocolate flavor.

Storage/Reheating

I store leftover pie covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for 15–20 seconds to bring back the gooey texture. It also freezes well—I wrap slices individually and thaw when a craving strikes.

FAQs

Can I use box brownie mix?

Yes, when I’m short on time, I use my favorite box brownie mix and just add the caramel swirl on top of the graham cracker crust.

What caramel sauce works best?

I use thick, high-quality caramel sauce—store-bought or homemade. If it’s too thin, I let it cool slightly so it doesn’t sink into the brownie batter.

How do I know when it’s done?

The edges should be set and the center slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.

Can I make it ahead of time?

Yes, I often make it a day ahead. I let it cool completely, cover it, and keep it at room temp or chill it. I reheat slices before serving if I want that gooey, just-baked feel.

What should I serve it with?

Vanilla ice cream, whipped cream, or a drizzle of warm caramel or chocolate sauce takes it over the top.

Conclusion

This caramel brownie pie is the ultimate comfort dessert—a delicious mix of fudgy, chewy, and gooey with a buttery graham cracker crust. Whether I serve it warm from the oven or chilled the next day, it always satisfies my sweet tooth and leaves everyone reaching for seconds. It’s rich, easy to make, and dangerously good.

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