Fudgy Chocolate Brownie Pie Recipe
If you adore rich, chocolatey desserts that melt in your mouth and boast that perfect balance of fudgy and flaky, you’re going to fall head over heels for this Fudgy Chocolate Brownie Pie Recipe. Imagine a luscious brownie filling nestled in a tender pie crust, creating a dessert that feels just right for any occasion, whether it’s a cozy night in or a surprise for your next gathering. Every bite delivers that deep chocolate flavor and unbeatable texture combo that brownie lovers dream about.
Ingredients You’ll Need
Trust me, the magic of this pie lies in how simple yet thoughtfully chosen these ingredients are. Each component plays a vital role, from the creamy melted butter enhancing richness to the cocoa powder that deepens the chocolate flavor and the eggs that give the filling its irresistible fudgy texture.
- 1 unbaked 9 inch pie crust: Whether homemade or store-bought, this forms the perfect buttery base that crisps just right against the fudgy filling.
- 3 large eggs, room temperature: These provide structure and richness, helping the brownie filling set perfectly.
- ¼ cup light brown sugar, packed: Adds subtle molasses notes and moisture, keeping the brownie filling soft and tender.
- ¼ cup granulated sugar: Balances sweetness and helps create that shiny crust on top.
- ½ cup unsalted butter, melted: Essential for richness, it also helps blend the chocolate chips smoothly into the filling.
- ⅔ cup Ghirardelli 60% Bittersweet Chocolate Chips: This high-quality chocolate gives the filling depth, a smooth texture, and a perfect bittersweet punch.
- 2 teaspoons vanilla extract: Boosts all those chocolate flavors and adds a fragrant warmth.
- ⅓ cup all-purpose flour: Just enough to hold the filling together without making it cakey.
- ⅓ cup Dutch Processed cocoa powder: Intensifies the chocolate flavor and enriches the color of the filling.
- ½ teaspoon salt: Enhances sweetness and balances flavors, making every bite pop.
How to Make Fudgy Chocolate Brownie Pie Recipe
Step 1: Prepare and Chill the Pie Crust
Start by rolling out your pie dough on a floured surface until it’s about 1/8 inch thick. Cut a circle slightly larger than your pie dish, then carefully transfer the dough by rolling it around your pin. Fit it into your pie dish and fold the edges under to create a thick, sturdy crust. Don’t forget to crimp it beautifully with your fingers, it not only looks charming but also helps seal in the filling. Pop this crust into the freezer while you whip up the filling; chilling prevents shrinking during baking.
Step 2: Beat the Eggs and Sugars
In a large bowl, beat the eggs along with the granulated and brown sugars until the mixture becomes light and fluffy. This step is crucial because it whips air into the eggs, making your brownie pie lighter and giving the filling that melt-in-your-mouth texture everyone will rave about.
Step 3: Melt the Butter and Chocolate
Gently melt the butter in a microwave-safe bowl—hot but never boiling. Add the bittersweet chocolate chips, letting them soften and melt in the warm butter. Stir until silky smooth. If some chips stubbornly refuse to melt, nudge them with short bursts in the microwave. This luscious chocolate mixture is the heart of that decadent pie filling.
Step 4: Combine the Mixtures
Pour the melted chocolate and butter blend into your egg and sugar mixture. Mix thoroughly until completely combined and velvety. Stir in the vanilla extract to add that subtle, inviting aroma that makes baked goods so comforting.
Step 5: Add the Dry Ingredients
It’s time to fold in the flour, cocoa powder, and salt. Use a rubber spatula to gently mix everything until just combined, being careful not to overwork the batter. You want it smooth and homogenous without any flour streaks so that fudgy texture truly shines through.
Step 6: Fill and Bake
Take your chilled pie crust out of the freezer and pour the chocolate filling evenly inside. Spread it out gently with a spatula to create a smooth top. Bake at 350°F for around 25 to 30 minutes. Keep an eye on it until the crust turns golden and the filling sets but still looks slightly soft in the center — that’s the sweet spot for maximum fudgy delight.
Step 7: Cool and Chill
Allow your pie to cool at room temperature for about an hour before refrigerating it for a good chill. This step anchors the fudgy filling, making it easier to slice and enhancing flavor.
How to Serve Fudgy Chocolate Brownie Pie Recipe
Garnishes
Keep it simple with a dusting of powdered sugar or a few fresh berries to add a pop of color and a bright contrast to the rich chocolate. For a special touch, a dollop of whipped cream or a scoop of vanilla ice cream alongside truly elevates this dessert to next-level indulgence.
Side Dishes
This brownie pie pairs wonderfully with a light, crisp fruit salad to balance its richness or a small cup of strong coffee or espresso, which perfectly complements the bittersweet flavors.
Creative Ways to Present
Try topping each slice with chocolate shavings or crushed nuts for added texture. You can also drizzle warm caramel or raspberry sauce over the pie slices for a stunning and delicious twist that will impress any guest.
Make Ahead and Storage
Storing Leftovers
You can store leftover brownie pie covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. This keeps the fudgy center moist and the crust crisp.
Freezing
If you want to enjoy this pie later, wrap it securely in plastic wrap and then foil, freezing for up to 2 months. Thaw overnight in the refrigerator before serving — the fudgy texture holds up beautifully after freezing.
Reheating
For a warm slice reminiscent of fresh-baked goodness, gently reheat in a low oven (around 300°F) for 10 to 15 minutes or microwave a single slice for about 20 seconds. Pair it with ice cream for that ultimate indulgence.
FAQs
What makes this a fudge brownie pie rather than a regular brownie?
The key difference lies in the pie crust base which adds a buttery crunch and distinct presentation, combined with a super fudgy, moist filling that’s more custard-like inside compared to cakey brownies.
Can I use a different type of chocolate for this recipe?
Absolutely! While bittersweet chocolate offers a perfect balance of bitter and sweet, you can experiment with semi-sweet or even milk chocolate for a sweeter, creamier pie—just be mindful it might alter the intensity of the flavor.
Is it necessary to chill the pie after baking?
Chilling is highly recommended as it lets the filling fully set, making it easier to slice neat pieces and enhancing the fudgy texture we all love in this Fudgy Chocolate Brownie Pie Recipe.
Can I use a homemade pie crust?
Yes, a homemade crust works wonderfully and adds a personal touch! Just ensure it is well chilled and rolled evenly for best results.
How do I know when the pie is done baking?
The crust should be a beautiful golden brown, and the filling set but still slightly wobbly in the center when gently nudged—this ensures the perfect fudgy consistency without drying it out.
Final Thoughts
This Fudgy Chocolate Brownie Pie Recipe is honestly one of those desserts that feels like a warm hug on a plate. Its rich, luscious chocolate filling paired with a crispy crust is simply irresistible and bound to become a new favorite. I promise, once you try it, you’ll want to bake it again and again for family, friends, or just because chocolate makes every moment better. So go ahead, treat yourself—this pie was made to be savored!
Print
Fudgy Chocolate Brownie Pie Recipe
- Total Time: 45 minutes
- Yield: 16 servings 1x
Description
This Fudgy Chocolate Brownie Pie combines the rich, dense texture of brownies with the flaky, buttery goodness of a traditional pie crust. Made with Ghirardelli 60% bittersweet chocolate chips and a perfect balance of cocoa and brown sugar, it’s an indulgent dessert that’s both impressive and easy to make. With a tender crust and a gooey, fudgy center, this pie is perfect for chocolate lovers looking to elevate their baking game.
Ingredients
Pie Crust
- 1 unbaked 9 inch pie crust (homemade or store bought)
Filling
- 3 large eggs, room temperature
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ⅔ cup Ghirardelli 60% Bittersweet Chocolate Chips
- 2 teaspoons vanilla extract
- ⅓ cup all purpose flour
- ⅓ cup Dutch Processed cocoa powder
- ½ teaspoon salt
Instructions
- Preheat Oven: Preheat the oven to 350°F to ensure it reaches the ideal baking temperature while you prepare the pie.
- Prepare Pie Dough: On a well-floured surface, roll out the pie dough into a large circle about 1/8 inch thick. Place your pie dish face down on the dough and cut around it to create a border 2 inches wider than the dish.
- Fit Dough into Pie Dish: Wrap the dough around your rolling pin to transfer it easily to the pie dish. Unroll it over the dish, center it, then fold the edges underneath themselves to create a thick outer crust. Press to seal.
- Crimp Edges: Using two fingers, pinch the dough edges to form a decorative “v” pattern around the crust. Freeze the pie crust to chill while preparing the filling—this helps prevent shrinking during baking.
- Beat Eggs and Sugars: In a large mixing bowl, beat the eggs with brown and granulated sugar for about 3 minutes until the mixture is light and fluffy.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the butter for 1½ minutes until hot but not boiling. Add the bittersweet chocolate chips and let sit for a few minutes before stirring until smooth. Microwave an additional 30 seconds if necessary to fully melt the chocolate.
- Combine Chocolate and Egg Mixtures: Mix the melted chocolate and butter into the egg mixture until fully incorporated. Add vanilla extract and mix well.
- Add Dry Ingredients: Gently fold in the all-purpose flour, cocoa powder, and salt with a rubber spatula until the batter is smooth and without streaks of flour.
- Fill Pie Crust: Remove the chilled pie crust from the freezer and pour the chocolate batter into it, smoothing the top into an even layer.
- Bake the Pie: Bake in the preheated oven at 350°F for 25 to 30 minutes, or until the crust is golden brown and the filling is set but still fudgy in the center.
- Cool and Chill: Let the pie cool at room temperature for one hour to set, then refrigerate it to chill fully before serving.
- Serve: Slice chilled pie into 16 servings and enjoy this rich, fudgy treat!
Notes
- Be sure to use room temperature eggs for best incorporation and fluffiness in the batter.
- Chilling the crust before baking helps prevent shrinking and maintains flakiness.
- If you don’t have Dutch-processed cocoa powder, unsweetened natural cocoa powder can be used, but expect a slightly different texture.
- Allowing the pie to chill before cutting helps the filling set and yields clean slices.
- Ghirardelli 60% chocolate provides a balanced bittersweet flavor, but you can adjust chocolate percentages based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
