Recipe Notes

Below you will find tips and tricks to help achieve the best results possible!

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Recipe Origin

Most of the recipes I share are either vintage family favorites or completely my own creations. This brownie pie is a rare exception - it's an adaptation of a brownie recipe I found online that I decided to transform into pie form.

I believe strongly in giving credit where it's due, especially when it comes to recipe development. I’d want others to credit me if they used my recipes, and I aim to do the same.

This recipe is adapted from a popular brownie recipe shared by Reddit user MoonJelly33 several years ago. I loved the original and thought it would make a fantastic chocolate brownie pie filling. My version differs in a few ways: I don’t use browned butter or espresso powder, and of course, I bake it in a pie crust instead of a 9x13 pan. You can find the Reddit brownie recipe here.

It’s worth noting that the original MoonJelly33 recipe was also adapted from various sources. In particular, I want to acknowledge Stella Parks at Serious Eats. Her brownie recipe talks about the method of whipping the eggs and sugar together to form that fudgy center and glossy top of brownies that we love. You can find Stella’s Glossy Fudge Brownies on Serious Eats. She’s also the author of the award-winning cookbook BraveTart, which is full of amazing desserts.

What I Love About This Fudgy Brownie Pie Recipe?

What I love most about this homemade brownie pie recipe is that it delivers everything you expect from a classic brownie: rich chocolate flavor, a crackly top, and a soft, dense center. It feels a little more special when served in pie form which is perfect for casual family nights or elegant dinner parties.

The deep chocolate flavor really shines in every bite. It’s rich and satisfying, so a small slice is all you need. And honestly, it’s even better with a scoop of vanilla ice cream on top!

Ingredients

Pie Crust - You can use any type of pie crust you like. A homemade pie crust recipe, a refrigerated store-bought crust, or even a frozen one will work. Just make sure the crust is blind baked before adding the brownie filling so the bottom stays crisp and doesn’t get soggy.

Cocoa Powder - Dutch process cocoa powder works well in this recipe, but you can also use regular unsweetened baking cocoa if that’s what you have on hand. Dutch cocoa will give the brownie filling a more intense chocolate flavor and a darker color.

Chocolate - For the chopped chocolate, I like to use bittersweet chocolate around 60% cocoa. These bars are usually easy to find in the baking aisle at most grocery stores. For the chocolate chips, I use semi-sweet chips since I almost always have those in my pantry.

Supplies Needed

9-inch pie plate

Microwave safe bowl

Stand mixer or hand mixer with whisk attachment

Sifter or sieve

Spatula

Parchment paper (optional)

Pie weights (optional)

Tips and Tricks

Preparing the crust: Docking the crust (poking holes with a fork) and using pie weights are optional steps, but I recommend using pie weights if possible. They help keep the sides of the crust from shrinking or sliding down, especially when using a deep pie pan.

Don’t skip the mixing time: Whipping the eggs and sugar is what gives the brownie pie its signature shiny top. The mixing time will vary depending on your mixer, but you’ll see the mixture turn pale and light in texture. You can mix for up to 10 minutes if needed, but be careful not to overmix or you’ll end up with a fluffier texture instead of dense and gooey. For my mixer, 6 minutes is usually just right.

Cool the chocolate mixture: Make sure the chocolate and butter mixture is not too warm before adding it to the whipped eggs and sugar. If it’s too hot, it could partially cook the eggs or create a curdled texture in the batter.

Adding the flour: Once you add the flour, mix only until combined. You can mix the batter fairly thoroughly up until this point without affecting the texture too much, but overmixing after the flour goes in can lead to a tough brownie due to excess gluten development. When I make this pie, the flour is mixed in after about 10 seconds on the mixer, and I use a spatula to fold in any dry spots along the sides. It’s tempting to keep mixing, but less is better here.

Baking: Getting the baking time just right can be the trickiest part. It depends on your oven, the material of your pie pan, and how deep your pan is. My pan is deep and this amount of batter is thick and takes longer to bake. If you're using a shallow pie dish or cutting the recipe in half, your baking time will be shorter. When in doubt, underbake rather than overbake. Use a toothpick to test for doneness. It should come out with moist crumbs but not wet batter.

Variations

Mix-ins: You can add a handful of chopped nuts to the brownie batter if you like. Toffee bits are also a great option. Basically, anything you enjoy in a regular batch of brownies can be added to the pie filling.

Brown butter: If you love the rich flavor of browned butter, you can use it in this recipe in place of regular butter. It adds a slightly nutty flavor. Personally, I prefer using plain unsalted butter for this pie, but either will work.

Toppings: Serve each slice with a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of chocolate sauce, or a few fresh raspberries to make it extra special.

Can I Freeze Brownie Pie?

Yes, you can freeze this pie. Let it cool completely, then wrap it well in plastic wrap and place it in an airtight container or freezer bag. I recommend freezing individual slices so you can grab one whenever you are craving a sweet treat. Thaw at room temperature or warm slightly in the microwave before serving.

Related Recipes You’ll Love

Craving more brownies? Check out my Mudslide Brownies recipe. These brownies have an Irish cream take on classic brownies and an eye-catching design on top.