Gorgeous Fudgy Chocolate Brownie Pie

When fudgy brownies and crispy, buttery pie collide, you get this gorgeous, fudgy chocolate brownie pie! Deep chocolate flavors, simply divine, and that nice buttery, flaky crust.

Hey guys, I’m Sana, and I’m going to tell you how to make an absolutely delicious fudgy brownie pie. This is a great recipe for chocolate lovers—kids will love this, adults will love this, and it looks spectacular on a table. Now, let’s get stuck into the recipe!

Why You’ll Love This

• The Ultimate Texture Mashup: You get a nice, crisp, buttery crust on the outside and an ultra-indulgent, shiny, crackly, fudgy brownie on the inside.
• Extra Chewy Center: My secret weapon? An extra egg yolk in the batter. It takes the chewiness to the next level.
• Double the Chocolate: We are using both melted dark chocolate and cocoa powder to make this filling as rich and chocolatey as humanly possible.
• Perfectly Balanced: When served up with my homemade chantilly cream, it cuts right through the sweetness of the brownie so it’s not overwhelming.

If you love brownies as much as I do, you should also definitely try my Matcha and White Chocolate Brownies, my super decadent Sweet Fudgy Red Velvet Brownies with Cream Cheese Frosting, and of course my One-Bowl Brownies with Crackly Tops.

What You’ll Need

Special Equipment:

• 9-inch pie dish (glass or metal)
• Baking paper (parchment paper)
• Aluminum foil
• Baking beads or dried chickpeas (for blind baking)
• Heatproof bowl
• Electric hand mixer or stand mixer
• Sifter or fine-mesh sieve

The Crust:

• 1 batch homemade pie dough (or 1 store-bought 9-inch pie crust), chilled for 2 hours

The Fudgy Brownie Filling:

• ½ cup (115g) Unsalted butter
• 1 cup (150g) Good-quality dark chocolate, chopped
• 2 Large eggs
• 1 Large egg yolk (for extra chewiness!)
• ¾ cup (150g) Granulated sugar
• ¼ cup (50g) Light brown sugar
• 1 tsp Vanilla extract
• ½ cup (65g) All-purpose flour
• ¼ cup (30g) Unsweetened cocoa powder
• ½ tsp Salt

For Serving:

• Chantilly cream (or lightly sweetened whipped cream)
• Chocolate flakes or shavings

Let’s Get Baking!

1. Prepping the Pie Crust

We’re going to begin with our pie crust. You’re going to need to prep this two hours in advance because the dough needs to go in the fridge to chill.
Once you’ve chilled your dough for two hours, roll it out on a lightly floured surface and gently lift it up into your 9-inch pie dish.

Crucial tip: Don’t stretch it! If you pull or stretch the dough, it will shrink back down as it bakes. Just let it fall into the corners naturally. Do a little pinch decoration around the edges if you like, and then pop it straight into the freezer for 15 minutes to get it nice and cold and firm up the butter.

2. Blind Baking is Crucial

Preheat your oven to 170°C (340°F).
We’re going to line that cold pie crust with baking paper and a layer of foil, then fill it up to the top with baking beads (I just use dried chickpeas). This helps weigh the dough down as it bakes so it doesn’t puff up.

Bake it for 15 minutes. We’re only blind baking at this point to make sure we don’t end up with a soggy bottom once that wet brownie batter goes in. Remove from the oven, carefully lift out the foil and beads, and set the crust aside. Leave the oven on!

3. Melt Butter and Chocolate

Let’s move on to the brownie batter—it’s really simple! In a heatproof bowl, combine the butter and dark chocolate. Microwave in 15-second bursts, stirring in between, until completely melted and smooth. Set that aside so it can cool slightly, but not completely.

4. Whip the Eggs and Sugar

In your large mixing bowl, whip up your eggs, that extra egg yolk, both of your sugars, and the vanilla extract until the mixture is beautifully pale, thick, and fluffy.

5. Combine the Wet Ingredients

Pour your slightly warm melted chocolate into the egg mixture. Mix until well combined, then scrape down the sides of the bowl.

Note: We want the chocolate to be warm because if it cools down too much, your mixture is going to turn really thick and be a total nightmare to pour into the crust later!

6. Add Dry Ingredients

Sift in the all-purpose flour, cocoa powder, and salt. Fold or mix gently until just combined. Do not overmix!

7. Assemble and Protect Your Masterpiece

Once everything is really well combined, pour that ultra-indulgent batter straight into your blind-baked pie dish, spreading it out evenly.

Now, before this goes into the oven, you must carefully wrap a ring of aluminum foil around the exposed outside edges of the crust. I made this recipe once without the foil shield, and the top of my pie crust completely burnt before the brownie was fully baked! Covering the edges gives the brownie enough time to bake properly while keeping your crust nice and golden.

8. Bake

Bake at 170°C (340°F) for 40 minutes, or until you get that gorgeous, shiny, crackly brownie top and the center is set but still fudgy.

9. Serving It Up!

Allow the pie to cool before slicing. Look at how beautifully fudgy it is on the inside! Serve it up with a generous dollop of chantilly cream and a sprinkle of chocolate flakes, and you’re good to go, guys.

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FAQs

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Gorgeous Fudgy Chocolate Brownie Pie

Recipe by Sana ReiCourse: DessertCuisine: AmericanDifficulty: Intermediate

Servings

8

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

480

kcal

Chill Time

2

hours 

15

minutes

Total time

3

hours 

30

minutes

When fudgy brownies and a crispy, buttery pie crust collide! This ultra-indulgent dessert features a flaky crust and a deeply chocolatey, crackly-topped brownie center.

Ingredients

• Equipment Needed:

• 9-inch pie dish

• Baking paper

• Aluminum foil

• Pie weights or dried chickpeas

• Heatproof bowl

• Electric mixer

• Sifter

• Full ingredients list with exact measurements + grams:
• For the crust:

• 1 batch pie dough (chilled) – homemade or 1 store-bought 9-inch pie crust

• For the fudgy brownie filling:

• ½ cup (115g) unsalted butter

• 1 cup (150g) dark chocolate, chopped

• 2 large eggs

• 1 large egg yolk

• ¾ cup (150g) granulated sugar

• ¼ cup (50g) light brown sugar

• 1 tsp vanilla extract

• ½ cup (65g) all-purpose flour

• ¼ cup (30g) unsweetened cocoa powder

• ½ tsp salt

• For serving:

• Chantilly cream (to serve)

• Chocolate flakes or shavings (to serve)

Directions

• Roll out the chilled pie dough and gently lift it into a 9-inch pie dish without stretching it. Crimp the edges and freeze for 15 minutes. Preheat oven to 170°C (340°F).
• Line the chilled crust with baking paper, foil, and baking beads. Blind bake for 15 minutes. Remove weights and set aside.
• Melt the butter and dark chocolate in the microwave in 15-second bursts until smooth. Let cool slightly.
• In a bowl, whip the eggs, egg yolk, granulated sugar, brown sugar, and vanilla until pale and thick.
• Pour the warm chocolate mixture into the egg mixture and combine.
• Sift in the flour, cocoa powder, and salt. Mix until just combined.
• Pour the batter into the blind-baked crust.
• Cover the outer edges of the pie crust with foil to prevent burning.
• Bake for 40 minutes until the top is crackly and shiny.
• Let cool, slice, and serve with chantilly cream and chocolate flakes.

Notes

• Don’t stretch the dough: When transferring your rolled pie dough to the dish, just let it slump into the corners naturally. Stretching it causes it to shrink drastically in the oven!
• The extra egg yolk: Don’t skip it! It’s the secret to getting that perfectly chewy, fudgy center.
• Temperature control: Make sure your melted chocolate is still slightly warm when you add it to the batter. If it gets cold, the batter becomes too thick to pour properly.
• The foil shield: Do not skip covering the edges of the pie crust with foil before the main bake! The brownie batter needs 40 minutes, and an unprotected crust will burn long before the center is done.
• Storage: Store leftovers in an airtight container at room temperature for up to about 3 days, or refrigerate if your kitchen is very warm. Many brownie recipes suggest 3–4 days at room temp or longer chilled.

If you enjoyed this Gorgeous Fudgy Chocolate Brownie Pie, you are 100% going to love my other brownie recipes too—check out these next: Matcha and White Chocolate Brownies, Sweet Fudgy Red Velvet Brownies with Cream Cheese Frosting, and my trusty One-Bowl Brownies with Crackly Tops.