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Hey chocolate fanatics, this one’s for you! Dive headfirst into the world of indulgence with our Brownie Pie recipe. A rich, fudgy brownie baked into a flaky, buttery crust. Perfect chocolate dessert to make for Thanksgiving!
Easy Brownie Pie Recipe
I love a good fudgy brownie. I also love a slice of homemade pie topped with a scoop of vanilla ice cream. So you know I’m not going to be able to resist a really good slice of brownie pie.
And I love making it too, because it’s so easy to whip up and always a hit!
I’ve been baking brownies for as long as I can remember. A warm chocolate brownie might just be my love language. But I didn’t always make my brownies from scratch. I used to bake with box brownie mix. I know! What can I say?! It was the 80s and that’s what we did.
But after making the best brownies ever from scratch I set out to make all sorts of brownie desserts. Like this brownie pie recipe that only uses cocoa powder and is even better than I imaged.
Once I had my brownie recipe, I thought- “Hey! Why don’t I make this into a pie?” I mean, pies are fantastic for the Fall, right? You also can’t go wrong pairing this fudge brownie pie with some vanilla ice cream or whipped cream.
I’m so excited to share this recipe with you! It’s easy, delicious, and the flaky pie crust really sets it apart. So grab your ingredients and let’s bake!
- These chocolate S’mores cupcakes have a graham cracker bottom, easy chocolate cupcake recipe, topped with a toasted marshmallow frosting!
- If you’re looking for an easy chocolate dessert to serve, then try making homemade chocolate covered Oreos!
- Calling all coconut lovers with these easy coconut macaroons dipped in chocolate! They are must make cookie!
Chocolate Lovers Will Love This Pie!
- Perfect combination of fudgy brownies and pies. This recipe has a wonderful flaky pie crust with brownie batter as the filling. If you don’t like to make homemade pie crust, you can always use store-bought crust.
- Rich Chocolate Brownie Filling. This recipe is amazing for anyone who loves chocolate, chocolate chips, and brownies.
- Festive Treat. When I think of Autumn, I think of pies. Sometimes we don’t want pumpkin or apple, we need chocolate! So herechocolate brownie pie! You can still have your pie, and eat it too!
Ingredients Needed for Brownie Pie
For the full recipe, and directions skip to the bottom for the recipe card.
For the crust:
- 1 ¼ cups (150 g) all-purpose flour – Measure your flour correctly by spooning into the cup and leveling it off at the top with a flat edge. Too much flour will result in a dry crumbly crust.
- 2 teaspoons granulated sugar – Optional ingredient. Helps with browning and tenderizing.
- ½ teaspoon salt
- ½ cup (1 stick, 113 g) unsalted butter – Make sure your butter is very COLD. I cut mine into cubes and then place into the freezer an hour before hand.
- 3-4 tablespoons ice water– Ice water is important for preventing the crust from becoming tough.
For the brownie:
- 6 tablespoons unsalted butter, melted – You can also use salted butter. You may just want to omit or reduce the added salt.
- 1 ¼ cup (250 g) granulated white sugar – You can also try swapping 1/2 of the white sugar for brown sugar for a chewier brownie.
- ¼ teaspoon salt
- ¾ cup (63) cocoa powder (Dutch or unsweetened- Unsweetened cocoa powder (or natural cocoa powder) or Dutch cocoa powder will both work great in this recipe. I prefer Dutch processed because its gives a more intense chocolate flavor.
- ¼ cup (60 ml) oil – You can use any neutral tasting oil such as canola or vegetable oil.
- 2 large eggs – Make sure your eggs are room temperature so they don’t seize up the butter and emulsify into the batter.
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour
- 1 cup (170 g) semi-sweet chocolate chips- Semi-sweet chocolate chips are the classic choice for this brownie pie recipe, but you can also use other types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate.
How to Make This Brownie Pie
Prepare the Butter Pie Crust:
Make the pie dough. In a mixing bowl, stir together the flour, sugar, and salt. You can also make your pie crust in a food processor.
Add the butter, cutting it in until the mixture resembles coarse cornmeal. If using a food processor, transfer the mixture to a large bowl.
Sprinkle 3 tablespoons of ice water over the mixture and use a spatula to stir and press the dough together. If needed, add the remaining tablespoon of water.
Shape the dough into a 4-inch disk, wrap it in plastic wrap, and refrigerate for 1 hour.
Roll Out the Crust. On a floured work surface, roll out the chilled dough, turning it a quarter turn after every few rolls until you have a 12-inch diameter circle. Carefully place the dough into a 9” pie dish, pressing it in and smoothing it out. Trim the excess, leaving a 1-inch overhang, and fold the excess dough underneath, crimping the edges. Refrigerate the pie crust while you prepare the brownie filling.
Blind Bake the Crust:
Preheat and Line. Preheat your oven to 350°F. Line the chilled pie crust with parchment paper and fill it with pie weights, dried beans, or rice. Ensure the weights are evenly distributed and fill the crust to the top.
You can read more here about what pie weights are and how to use them!
Bake and Prick. Bake until the crust’s edges start to brown, approximately 15 minutes. Remove the pie from the oven, carefully lift out the parchment paper (with weights), and prick holes all around the bottom crust with a fork. Return the crust to the oven and bake for an additional 7 minutes or until the bottom crust is no longer raw. Allow it to cool on a wire rack while you prepare the filling.
Prepare the Brownie Filling:
Melt and Combine. In a large saucepan, melt the butter. Transfer to a mixing bowl. While the butter is still hot, stir in the sugar and cocoa powder using a wooden spoon or spatula. The mixture will be thick.
Add Oil and Eggs. Stir in the oil, eggs, and vanilla until the mixture is smooth.
Incorporate Flour and Chocolate Chips. Gently stir in the flour until just combined.
Then, add the chocolate chips and mix them into the brownie mixture.
Bake the Brownie Pie:
Prepare pie. Pour the brownie batter into the par baked pie crust and spread out into an even layer with a spatula.
Position and Shield. Place the pie on a cookie sheet lined with a sheet of parchment paper. Cover the pie crust’s edges with a pie crust shield or strips of foil to prevent over-browning.
Bake to Perfection. Bake the pie for 40-45 minutes until the top is cracked and set. Be cautious not to overcook; the center may still have a slight jiggle, but it will firm up as it cools.
- Use cold ingredients for the crust. This will help to prevent the crust for this brownie pie from becoming tough.
- Don’t overmix the crust dough. Overmixing will develop the gluten in the flour, which will make the crust for this brownie pie tough.
- Blind bake the crust before adding the brownie filling. This will help to prevent the crust from becoming soggy.
- Don’t overbake the brownie filling. The brownie filling should be set but still slightly jiggly in the center. It will firm up as it cools.
- Let the brownie pie cool completely before slicing and serving. This will help the brownie filling to set and give you clean slices.
- No pie crust shield. If you don’t have a pie crust shield, you can cover the pie crust with foil during the first 20-30 minutes of baking to prevent it from overbrowning.
- Use a metal or glass pie pan – For best results use one of these types of pans for a bottom of the pie crust that bakes through.
- Bake in the lower third of the oven – This will make sure your bottom crust gets baked and is not soggy.
- Gluten-Free Option. Substitute gluten-free flour for all-purpose flour to make a gluten-free brownie pie that everyone can enjoy. Substitute with a gluten free pie crust.
- Peanut Butter. Swirl in creamy peanut butter into the brownie batter for a rich and decadent peanut butter brownie pie.
- Nutty Delight. Add your favorite nuts such as chopped toasted walnuts, toasted pecans, or almonds to the brownie filling for a crunchy texture and extra flavor.
- S’mores Inspired. Sprinkle mini marshmallows and crushed graham crackers on top of the brownie filling before baking for a s’mores-inspired pie.
- Oreo Pie Crust – Instead of a butter flaky pie crust make an Oreo cookie crust instead. You could even try with a graham cracker crust!
- Skip making your own crust – Use a store bought pie crust to make this one easy dessert to mix together!
- Serve with ice cream! – Try a scoop of vanilla ice cream, peanut butter cup ice cream, snickers ice cream, mint chocolate chip ice cream, or cookies and cream ice cream!
- Top with sauce – Try drizzling on caramel sauce or hot fudge sauce
- Top with whipped cream – Make an easy homemade whipped cream and dollop some on top!
You can use either a homemade or store-bought pie crust for this recipe. If you are making your own pie crust, be sure to follow the recipe carefully and use cold ingredients. Try using my single pie crust recipe!
You can use either unsweetened cocoa powder or Dutch processed cocoa powder for this brownie pie recipe. Both will give the brownie a rich chocolate flavor. However, Dutch cocoa powder will give the pie a more intense chocolate option. Read more here about Natural cocoa vs. Dutch cocoa powder.
To test if the brownie pie is done, insert a toothpick into the center. If the toothpick comes out with a few crumbs attached, the brownie is done. You don’t want to see any wet brownie batter.
The brownie pie can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
More Recipes to Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
For the crust:
- 1 ¼ cups (150 g) all purpose flour *spooned and leveled
- 2 teaspoons granulated sugar
- ½ teaspoon fine sea salt
- ½ cup (1 stick, 113 g) unsalted butter, cold and cut into cubes
- 3-5 tablespoons ice water
For the brownie:
- Make the crust. In a food processor, or mixing bowl combine the flour, sugar, and salt Scatter butter over top and cut in the butter until mixture resembles coarse cornmeal. If using a food processor, transfer mixture to large bowl. Sprinkle 3 tablespoons of the ice water over the mixture. Stir and press dough together, using a spatula, until dough sticks together. If dough does not stick together, stir in remaining tablespoon of water. Turn the dough onto a sheet of plastic wrap and flatten into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for 1 hour.
- Roll out the chilled pie dough: On a floured work surface, roll out the disc of chilled dough. Turn the dough a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9” pie dish. Tuck it in with your fingers, making sure it is smooth. Trim the excess, leaving about a 1 inch overhang. Fold the excess pie dough underneath, crimping the edges. Refrigerate the pie crust as you make the brownie filling.
- Blind bake the crust. Preheat the oven to 350oF. . Line the chilled pie crust with parchment paper. Fill with pie weights, dried beans or rice. Make sure the weights are evenly distributed around the pie dish and filled to the top of the crust. . Bake until the edges of the crust are starting to brown, about 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is beginning to brown and no longer looks raw, about 7 minutes longer. Remove from the oven and allow to cool on a wire cooling rack while you make the filling..
- Make brownie filling. In a large saucepan, melt the butter. Remove from heat, and with a wooden spoon or spatula stir in sugar, and cocoa powder. Mixture will be quite thick.
- Stir in the oil, eggs, and vanilla until smooth.
- Stir in the flour just until combined. Stir in the chocolate chips. Pour brownie batter into prepared pie crust and smooth the top.
- Bake. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 40-45 minutes, until the top is cracked and set. Do not overcook. Middle may still be slightly jiggly. It will firm up as it cools.
- Storage: The brownie pie can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Option Tip: For a little crunch, stir in 1 cup of toasted, chopped nuts. Pecans or walnuts would be a great addition to this brownie pie.
- Pie crust: Can use store-bought crust if need be. Still blind bake as directed.