Description
Gooey Brownie Pie with flaky crust and fudgy filling. Top with ice cream!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup chocolate chips (semi-sweet or dark, your preference!)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 3–5 tablespoons ice water
- Vanilla ice cream
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Chopped nuts
Instructions
- Prepare the Pie Crust:
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together and forms a ball.
- Gently flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate. Trim any excess dough hanging over the edge.
- Crimp the edges of the pie crust using your fingers or a fork.
- Optional Pre-baking: For a crispier crust, pre-bake it. Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the bottom of the crust is set. Let the crust cool slightly before adding the brownie filling.
- Prepare the Brownie Filling:
- In a large, microwave-safe bowl, melt the butter.
- Add the granulated sugar and cocoa powder to the melted butter and whisk until well combined.
- Stir in the salt and vanilla extract.
- Add the eggs one at a time, whisking well after each addition.
- Gently fold in the flour until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Assemble and Bake the Pie:
- Pour the brownie batter into the prepared pie crust, spreading it evenly.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the edges are set and the center is still slightly gooey.
- Let the pie cool completely on a wire rack before slicing and serving.
- Serve: Top with vanilla ice cream, whipped cream, chocolate sauce, caramel sauce, or chopped nuts, if desired.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the brownie batter.
- Don’t overbake the pie. The center should still be slightly gooey.
- Let the pie cool completely before slicing.
- For a richer chocolate flavor, add 1 teaspoon of espresso powder to the brownie batter.
- Swirl peanut butter or caramel into the brownie batter for added flavor.
- Add chopped nuts to the brownie batter for added texture.
- To make it gluten-free, use a gluten-free flour blend in place of the all-purpose flour.
- Prep Time: 45 minutes
- Cook Time: 50 minutes