Description
This Gooey Brownie Pie recipe delivers a decadent, fudgy dessert with a crackly top and a slightly jiggly center that melts in your mouth. Featuring rich semi-sweet chocolate and a buttery base, this pie is perfect for chocolate lovers looking for an easy-to-make treat that serves 8 to 10 slices. Serve warm or at room temperature, drizzled with hot fudge sauce for an extra indulgent experience.
Ingredients
Scale
Brownie Pie
- 6 tbsp unsalted butter
- 3 cups semi-sweet chocolate chips, divided (2 cups + 1 cup)
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For Serving
- Hot fudge sauce (optional, for drizzling)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9-inch pie plate or springform pan with non-stick spray to prevent sticking.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the butter and 2 cups of the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring after each, until the mixture is completely melted and smooth. Let it cool slightly to avoid cooking the eggs later.
- Beat the Eggs: Using a hand mixer on medium-high speed, beat the eggs, granulated sugar, and vanilla extract together in a large bowl for about 3 minutes until the mixture becomes light and fluffy, which helps create a tender texture.
- Combine with Chocolate: Lower the mixer speed and slowly pour the cooled chocolate mixture into the egg mixture, mixing until fully incorporated and smooth.
- Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt using a spatula, just until combined. Avoid overmixing to keep the batter tender. Then fold in the remaining 1 cup of chocolate chips to add bursts of melted chocolate in the final pie.
- Bake: Pour the batter into the prepared pie plate or springform pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes. You’ll know it’s done when the edges are set, the top has a crackly crust, and the center is puffed but still slightly jiggly when you gently shake the pan.
- Cool and Serve: Let the brownie pie cool completely at room temperature to allow it to set properly and enhance the gooey texture. Slice into 8 to 10 pieces and serve. Drizzle with warm hot fudge sauce if desired for an added layer of chocolate decadence.
Notes
- For a fudgier texture, slightly underbake the pie, ensuring the center remains jiggly.
- Use a sharp knife dipped in hot water and wiped dry to cut clean slices.
- Leftovers can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- Warm slices before serving to regain gooeyness if refrigerated.
- Swap semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
