Easy Gooey Brownie Pie

There is just something magical about a dessert that combines two classics in one gooey bite. This easy gooey brownie pie is pure comfort with a rich chocolate center and sweet crackly crust. It is fuss-free for busy nights yet so decadent you can serve it at any celebration.

The first time I baked this I was shocked at how fast it disappeared. My friends scraped the pan clean and everyone wanted the recipe. It is now a staple at our family movie nights and celebrations.

Ingredients

• Unsalted butter: provides richness and helps create that fudgy center look for high-quality butter for best results
• Semi-sweet chocolate chips: are the backbone of chocolate flavor divide some for melting and some for extra pockets of chocolate throughout the pie use a trusted brand for smoother melting
• Large eggs: give the pie strength and tenderness fresh eggs give best lift
• Granulated sugar: brings classic sweetness and also contributes to the pie’s glossy crust use fine pure cane sugar if you can
• Vanilla extract: enhances chocolate notes and rounds out flavor pure vanilla gives superior richness
• Plain flour: gives structure without making the dessert dense measure carefully to avoid a tough texture
• Baking powder: ensures a gentle rise and lighter crumb check your baking powder is fresh for best results
• Fine salt: sharpens all the flavors and balances sweetness use a fine sea salt or table salt

Step-by-Step Instructions

Prepare the Pan:

Grease a 23 cm pie plate or 23 cm springform pan well reaching all corners and set your oven to 175°C so it is fully hot when you are ready to bake

Melt Butter and Chocolate:

Add the unsalted butter and 340 g of the chocolate chips to a heatproof bowl Melt gently using a double boiler on the stove or microwave on half power for thirty second bursts stirring until smooth patience here ensures silky results Let cool slightly so you don’t scramble the eggs

Whip Eggs and Sugar:

Beat the eggs granulated sugar and vanilla extract together in a stand mixer at medium high speed for about three minutes Whip until the mixture turns pale and fluffy as this helps create the signature crust

Combine Chocolate and Egg Mixtures:

Pour the cooled melted chocolate mixture into the whipped eggs and sugar Fold together until just blended but do not overmix or you will lose some of the airy texture

Add Dry Ingredients and Remaining Chocolate:

Sprinkle in the plain flour baking powder and fine salt Carefully fold these dry ingredients in until just blended avoiding over mixing Gently stir in the reserved 170 g chocolate chips for extra gooey bites

Bake the Pie:

Scrape batter into your buttered pan and smooth the top Bake on the middle rack for thirty five to forty minutes The center will puff up and the top may look slightly cracked this is perfect and means the crust will set

Cool and Serve:

Let the pan cool completely before slicing This is the secret to neat wedges and prevents the gooey middle from making a mess Serve as is or top with hot fudge for the ultimate treat

Pin

The chocolate is always the star here I love sneaking a taste of the warm batter before baking My kids always hover just to lick the bowl and it brings back memories of baking with my own mom

Storage Tips

Store leftovers tightly covered at room temperature for up to three days Refrigerate if your kitchen is very warm or for long lasting freshness This pie freezes beautifully when wrapped well in plastic simply thaw before serving

Ingredient Substitutions

If you only have bittersweet or milk chocolate chips you can use those Just know bittersweet will make it less sweet and milk chocolate pie will taste creamier You can sub gluten free flour blend for plain flour with excellent results

Serving Suggestions

This gooey brownie pie shines warm right from the pan with a scoop of vanilla ice cream on top For a more decadent dessert drizzle with warm caramel sauce or a dusting of powdered sugar I have also served it with whipped cream and berries for a fancier finish

Pin

A Brownie Pie Story

Brownie pies date back to mid century American kitchens when bakers looked for a new way to use up pantry staples with as little fuss as possible This version honors the tradition of homey family desserts It is still a crowd pleaser after all these years and the singed crackly top brings back childhood nostalgia for just baked brownies in my house

Recipe FAQs

→ Can I use dark chocolate instead of semi-sweet chocolate chips?

Yes, dark chocolate can be substituted for semi-sweet chips for a richer intensity. Adjust sugar to taste if desired.

→ How do I achieve a gooey center in the pie?

Bake until the center is puffed but avoid overbaking, as residual heat continues to firm the middle as it cools.

→ Why do I need to let the pie cool before slicing?

Cooling allows the chocolate and structure to set, ensuring clean slices and keeping the center luscious without falling apart.

→ What can I serve on top for extra indulgence?

Try warm hot fudge, whipped cream, or a scoop of vanilla ice cream to complement the rich chocolate flavor.

→ Can I make this dessert ahead of time?

Yes, prepare and bake in advance. Once cooled, store covered at room temperature or chill and bring to room temp before serving.

→ Is a springform pan necessary?

No, a regular pie plate works well. Greasing is important for easy release and neat edges.