Brownie Pie
This post may contain affiliate links. Read my full disclosure policy. A marriage of a fudgy brownie and a classic pie, this easy brownie pie is a guaranteed crowdpleaser. Combine the richness of a fudgy brownies with the nostalgic charm of a homemade pie, and you get an irresistible brownie pie. Adapted from Magnolia Table by Joanna Gaines, it’s easy to make with pantry staples. Use a buttery, flaky pie crust—store-bought works fine—and fill it with fuss-free brownie batter. Bake until the edges are crisp, the center is fudgy, and the top has a crackly finish. Serve slices a la mode with vanilla or coffee ice cream, and for extra indulgence, add a drizzle of hot fudge sauce. Feel free to make it your own! For a grown-up twist, add espresso powder and toasted nuts. Baking for kids? Stir in peanut butter chips, M&M’s, or toffee bits for extra fun. You can even skip the crust and bake the filling in a pie pan—just reduce the baking time to 40 minutes. “I made this for my family on the weekend. It was easy and delicious and was gobbled up quickly!” What You’ll Need To Make Brownie Pie Pie Crust: Serves as the base of your brownie pie; there’s no need to pre-bake (blind bake) the crust for this recipe. Unsalted Butter: Adds richness and depth to the brownie filling. Unsweetened Chocolate: Provides a deep chocolate flavor to the pie. It’s important to use good quality chocolate for the best taste. Vanilla Extract: Complements the chocolate flavor. Granulated Sugar and Dark Brown Sugar: Adds sweetness and depth. Large Eggs: Provide structure and stability to the filling. Salt: Balances the sweetness and intensifies the chocolate flavor. All-Purpose Flour: Gives the brownie filling its structure. Semi-Sweet Chocolate Chips: Add bits of melted chocolate throughout the pie, creating gooey pockets of chocolatey goodness. Jump to the printable recipe for precise measurements Pie Crust: Serves as the base of your brownie pie; there’s no need to pre-bake (blind bake) the crust for this recipe. Unsalted Butter: Adds richness and depth to the brownie filling. Unsweetened Chocolate: Provides a deep chocolate flavor to the pie. It’s important to use good quality chocolate for the best taste. Vanilla Extract: Complements the chocolate flavor. Granulated Sugar and Dark Brown Sugar: Adds sweetness and depth. Large Eggs: Provide structure and stability to the filling. Salt: Balances the sweetness and intensifies the chocolate flavor. All-Purpose Flour: Gives the brownie filling its structure. Semi-Sweet Chocolate Chips: Add bits of melted chocolate throughout the pie, creating gooey pockets of chocolatey goodness. Jump to the printable recipe for precise measurements Step-by-Step Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Roll out the crust, if necessary, and place in a 9-inch deep-dish pie pan. (Skip this step if using a store-bought pie crust in an aluminum pan.) Set aside. Melt the butter in a small saucepan over medium heat. Off the heat, add the chocolate and stir until melted. Transfer the mixture to a large bowl and add the vanilla, granulated sugar, and brown sugar; whisk until evenly combined. Add the eggs one at a time, whisking until well combined after each addition. Add the salt and flour. Whisk until evenly combined. Stir in the chocolate chips. Pour the chocolate mixture into the pie crust. Bake until the filling is set and a crust forms on top, 45 to 50 minutes. (If the edges of the crust start to get too brown towards the end of the baking time, cover it with strips of aluminum foil.) Let cool on a wire rack for at least 1 hour before serving. You May Also Like RecipeComments (15)Add Comment Recipe Comments (15) Add Comment Ingredients 1 unbaked homemade or store-bought 9-in deep-dish pie crust (no need to blind bake) 1 stick (½ cup) unsalted butter 2 ounces unsweetened chocolate, coarsely chopped 1½ teaspoons vanilla extract ½ cup granulated sugar ½ cup (packed) dark brown sugar 3 large eggs ¼ teaspoon salt ⅔ cup all-purpose flour, spooned into measuring cup and leveled off ¾ cup semi-sweet chocolate chips vanilla or coffee ice cream, optional for serving 1 unbaked homemade or store-bought 9-in deep-dish pie crust (no need to blind bake) 1 stick (½ cup) unsalted butter 2 ounces unsweetened chocolate, coarsely chopped 1½ teaspoons vanilla extract ½ cup granulated sugar ½ cup (packed) dark brown sugar 3 large eggs ¼ teaspoon salt ⅔ cup all-purpose flour, spooned into measuring cup and leveled off ¾ cup semi-sweet chocolate chips vanilla or coffee ice cream, optional for serving Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Roll out the crust, if necessary, and place in a 9-inch deep-dish pie pan. (Skip this step if using a store-bought pie crust in an aluminum pan.) Set aside. Melt the butter in a small saucepan over medium heat. Off the heat, add the chocolate and stir until melted. Transfer the mixture to a large bowl and add the vanilla, granulated sugar, and brown sugar; whisk until evenly combined. Add the eggs one at a time, whisking until well combined after each addition. Add the salt and flour and whisk until evenly combined. Stir in the chocolate chips. Pour the chocolate mixture into the pie crust. Bake until the filling is set and a crust forms on top, 45 to 50 minutes. (If the edges of the crust start to get too brown towards the end of the baking time, cover it with strips of aluminum foil.) Let cool on a wire rack for at least 1 hour before serving. Note: If you'd like to add espresso or coffee granules, add 1 teaspoon to the melted butter and stir to dissolve. You can also add ½ cup nuts when adding the chocolate chips. Make-Ahead/Freezer-Friendly Instructions: The pie keeps well for several days. Once cool, store in a covered container at room temperature until ready to serve. The pie can also be frozen for up to 3 months. To freeze, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Preheat the oven to 350°F and set an oven rack in the middle position. Roll out the crust, if necessary, and place in a 9-inch deep-dish pie pan. (Skip this step if using a store-bought pie crust in an aluminum pan.) Set aside. Melt the butter in a small saucepan over medium heat. Off the heat, add the chocolate and stir until melted. Transfer the mixture to a large bowl and add the vanilla, granulated sugar, and brown sugar; whisk until evenly combined. Add the eggs one at a time, whisking until well combined after each addition. Add the salt and flour and whisk until evenly combined. Stir in the chocolate chips. Pour the chocolate mixture into the pie crust. Bake until the filling is set and a crust forms on top, 45 to 50 minutes. (If the edges of the crust start to get too brown towards the end of the baking time, cover it with strips of aluminum foil.) Let cool on a wire rack for at least 1 hour before serving. Note: If you'd like to add espresso or coffee granules, add 1 teaspoon to the melted butter and stir to dissolve. You can also add ½ cup nuts when adding the chocolate chips. Make-Ahead/Freezer-Friendly Instructions: The pie keeps well for several days. Once cool, store in a covered container at room temperature until ready to serve. The pie can also be frozen for up to 3 months. To freeze, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (8 servings) Calories: 502 Fat: 29 g Saturated fat: 16 g Carbohydrates: 57 g Sugar: 30 g Fiber: 3 g Protein: 6 g Sodium: 224 mg Cholesterol: 100 mg Per serving (8 servings) Calories: 502 Fat: 29 g Saturated fat: 16 g Carbohydrates: 57 g Sugar: 30 g Fiber: 3 g Protein: 6 g Sodium: 224 mg Cholesterol: 100 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Cakes, Pies & TartsDessertAmerican Cakes, Pies & Tarts Dessert American