Decadent Brownie Pie (Print version)
A rich brownie pie with a flaky crust, glossy crackly top, and fudgy chocolate center.
# Ingredients:
For the pie
01 -
1 unbaked 9-inch pie crust, homemade or store-bought
02 -
1/2 cup (113 g) unsalted butter, cut into pieces
03 -
4 oz (115 g) semisweet chocolate, chopped
04 -
3 large eggs, room temperature
05 -
3/4 cup (150 g) granulated sugar
06 -
1/2 cup (105 g) packed light brown sugar
07 -
2 teaspoons vanilla extract
08 -
1/2 cup (63 g) all-purpose flour
09 -
1/3 cup (33 g) unsweetened cocoa powder
10 -
1/2 teaspoon fine salt
11 -
3/4 cup (128 g) semisweet chocolate chips
12 -
Flaky salt, for finishing, optional
# Instructions:
01 -
Preheat the oven to 350°F. Fit the pie crust into a 9-inch pie plate, crimp the edge, and chill it while you make the filling.
02 -
Combine the butter and chopped semisweet chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until smooth. Cool for 5 minutes.
03 -
In a large bowl, whisk the eggs, granulated sugar, and brown sugar for about 1 minute, until glossy and slightly lighter. Whisk in the vanilla.
04 -
Stir the cooled chocolate mixture into the egg mixture. Add the flour, cocoa powder, and salt, then fold just until no dry streaks remain. Fold in the chocolate chips.
05 -
Spread the brownie batter into the chilled pie crust and smooth the top. Sprinkle with flaky salt if using.
06 -
Bake for 35-42 minutes, until the edges are set and puffed but the center still has a slight wobble. A toothpick inserted near the center should come out with moist crumbs.
07 -
Cool for at least 1 hour before slicing. Serve slightly warm or at room temperature with ice cream or whipped cream.
# Good to know:
01 -
Cool at least 1 hour before slicing for the cleanest wedges.
02 -
A metal pie plate may bake faster than a glass or ceramic dish.
03 -
Nutrition is an estimate per serving.