Fudgy Brownie Pie

This fudgy brownie pie is always a crowd-pleaser, whether you serve it warm with a scoop of ice cream, dress it up with whipped cream and a caramel drizzle, or slice it plain for a simple, indulgent treat. It’s a versatile dessert that works year-round at pot lucks, bake sales, and holidays. It’s especially perfect for Halloween and chocolate lovers.

5 from 2 votes

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Prep Time 30

Cook Time 45

Cooling Time 30

Total Time 1 45

Course Dessert

Servings pie

Ingredients

Crust

1 pie crust of your preference dark pre-bake if using a pastry crust

Brownie Filling

¾ cup unsalted butter (6oz)
¾ cup cocoa powder (60g)
3 oz dark chocolate, chopped Dutch-processed
½ tsp instant espresso powder
½ tsp salt
2½ tsp vanilla extract
3 large eggs
¼ cup brown sugar (50g)
1¼ cup granulated sugar (250g)
¾ cup all-purpose flour (95g)
¾ cup toasted pecan pieces* (optional)
2 tbsp heavy whipping cream (optional)

Instructions

Preheat the oven to 350℉.
Melt the unsalted butter in a double boiler.
Once the butter is fully melted, whisk in the cocoa powder.
Add the chopped chocolate, instant espresso powder, and salt to the double boiler and let the chocolate melt.
Once the chocolate has melted, remove the mixture from heat, and add in the vanilla extract. Whisk everything together until smooth.
In a stand mixer, whip together the brown sugar, granulated sugar, and eggs until they reach the ribbon stage.
With the stand mixer running on low, stream the chocolate mixture into the whipped eggs and sugar.
Sift your flour, and fold it into your batter by hand using a spatula.
Fold your mix-ins in until incoporated.
(Optional) If using a pastry crust, brush the edges of your dark pre-bake with cream.
Spoon the brownie batter into the prepared pie shell.
Bake for 40-45 minutes at 350℉, or until the filling puffs up and a toothpick inserted near the center comes out mostly clean.
Let cool and serve!