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
Scale
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
