Fudgy Brownie Pie Recipe
A crackly-topped, ultra-fudgy brownie baked in a buttery pie shell. Serve warm with a scoop of vanilla ice cream.
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Servings:
Ingredients
Main Ingredients
- 1 unbaked 9-inch pie crust store-bought or homemade
- 10 tbsp unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 0.5 cup packed light brown sugar
- 0.75 cup unsweetened cocoa powder
- 0.7 cup all-purpose flour
- 0.5 tsp fine sea salt
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 2 tsp pure vanilla extract
- 3 large eggs, at room temperature
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Preheat oven to 350°F and place a rack in the center.
- Fit the pie crust into a 9-inch pie plate and crimp the edges. Chill while you make the filling.
- Whisk melted butter, granulated sugar, and brown sugar in a bowl until glossy and combined.
- Beat in eggs one at a time, then stir in vanilla and espresso powder.
- Sift cocoa, flour, and salt over the bowl. Fold just until no dry streaks remain.
- Fold in chocolate chips and pecans, if using.
- Spread the batter into the chilled crust and smooth the top. Shield crust edges with foil if desired.
- Bake 35–40 minutes until the edges are set and the center has a slight jiggle with a shiny crust.
- Cool on a rack at least 45 minutes for fudgy slices. Serve warm or at room temperature.
Notes
Variation: Swap pecans for walnuts, or stir in a pinch of cinnamon or orange zest. For a salted finish, sprinkle flaky sea salt on top right after baking. Storage: Cover and keep at room temperature up to 2 days, or refrigerate up to 5 days. Warm slices 10–15 seconds in the microwave for a melty center.
This recipe is an original creation inspired by classic Fudgy Brownie Pie Recipe flavors. All ingredient ratios and instructions are independently developed.