This incredible brownie pie is made with flakey and buttery dough and is filled with a fudgy, rich, and chocolaty brownie filling.
This pie starts with a flaky pie crust that adds just the right amount of crispiness. Inside, you'll find a rich, fudgy brownie filling that melts in your mouth with every bite.
The contrast between the light, buttery crust, and the dense, chocolatey center creates an irresistible experience.
It is finally topped with a dollop of freshly made whipped cream or a large scoop of vanilla ice cream for the most perfect experience.
Serve this pie for your next Thanksgiving meal or your next Christmas dinner. Your guests are going to love it and won't be able to stop at one slice.
For more brownie recipes, check out our small batch brownies, sprinkle brownies, dairy free brownies, oreo brownies, biscoff brownies, and our dulce de leche brownies.
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Why this recipe works
- Flavor- this decadent pie has a buttery crust that flakes in your mouth and is filled with a rich and chocolaty brownie filling that is loaded with rich chocolate flavor.
- Texture- the outer pie crust provides a crisp, flaky bite that gives way to the dense, gooey interior of the fudgy brownie. This contrast between crunchy and chewy makes each bite irresistible and decadent.
- Buttery pie crust- the flakey and buttery pie crust makes this pie extra decadent along with the sweet and fudgy brownie topping.
- Ease- this pie is one of the easiest pies you can make. You can also use a pre-baked pie crust or store bought pie dough if you want to make this even easier!
- Versatile- you can add your favorite add ins to the brownie batter and make this pie your own! Add chopped nuts, chopped chocolate, dried fruit, spreads, etc.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Flour- use all-purpose flour for the crust.
Butter- make sure you are using COLD butter for this recipe. We suggest cutting the butter into cubes and then placing it in the fridge, so it will be very cold when you are ready to use it.
Ice water- use ice water for this recipe, we want to keep the butter super cold.
For the filling
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious brownies.
Dutch cocoa powder– I like to use Dutch-process cocoa powder for our brownies because I like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Dark chocolate- use the best quality dark chocolate for the best flavor. I used 60% dark chocolate for a bitter taste that is not too strong. Feel free to use a higher percentage of dark chocolate.
Granulated sugar– I like to use granulated sugar, the most common sugar in baking. Caster sugar will work great as well.
Eggs– To give the brownies a good structure. Make sure you’re using room-temperature eggs. I added an extra egg yolk for extra fudginess.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract.
Salt– I used kosher salt for this recipe. Salt doesn’t give the brownies a salty taste, it helps to enhance the chocolate flavor.
Flour– I used all-purpose flour for this recipe, and cake flour will work great as well.
Instructions
Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
Add cold cubed butter and blend until the butter and the flour mixture are combined.
Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
Carefully place the dough into the 9-inch pie dish.
Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
Remove the unbaked pie crust from the freezer and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven. Meanwhile, make the brownie batter.
In a medium-sized mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
Into a separate large mixing bowl, add the eggs, egg yolk, granulated sugar, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
Pour the melted chocolate and butter mixture into the mixture and mix with a whisk until well combined. Mix for 2-4 minutes to allow some of the sugar to melt.
Add the flour and mix until just combined. Do not overmix to keep the brownie fudgy.
Carefully lift the parchment paper and pie weights and set them aside to cool. Pour the brownie batter into the pre-baked crust and smooth it out with a spatula.
Brush the crust with egg wash if desired and bake in a 180c (350f) preheated oven for about 50 minutes until a toothpick inserted into the pie comes out with a few moist crumbs.
Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it at room temperature until you are ready to serve.
Expert Tips
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Check doneness early. Start checking for doneness about 5 minutes before you expect it to be done by inserting a toothpick into the center of the pie; it should come out with moist crumbs but not wet batter.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Cool completely before slicing. Allow your brownie pie to cool completely on a wire rack before slicing to let everything set properly—this will make slicing cleaner and easier.
Faq's
Yes. If you are short in time and want a super quick and simple brownie filling, use your favorite brownie mix and follow the instructions written on the box.
Yes, you can definitely use store-bought pie dough. If you want to make this pie with pie dough, and don't want to do extra work, you can definitely use a store-bought crust.
This may mean that you overbaked your brownies. I always underbake the brownies by a little bit, because the brownies keep cooking in the cooling process.
This can happen for various reasons. You may add too much flour to the mixture (always weigh your flour), you may have overmixed the batter, or you may have overbaked the pie.
Storing
Store this pie at room temperature sealed in an airtight container for up to 4 days. This can be stored in the fridge but will be harder in texture.
Freezing
Allow the pie to cool completely at room temperature. Once cooled, wrap the entire pie tightly in plastic wrap to prevent freezer burn and maintain its texture.
For added protection, place the wrapped pie in a resealable freezer bag or an airtight container.
Label it with the date so you can keep track of how long it has been stored. Freeze for up to 3 months.
When you're ready to enjoy your frozen treat, let the pie thaw in the refrigerator overnight before serving
Make it in advance
You can make this in advance by preparing the pie crust and the filling and storing them covered in an airtight container in the fridge for up to 3 days.
When you are ready to bake, follow the rest of the instructions and bake to get a fresh pie.
Substitutions
Gluten-free- for a gluten-free recipe, replace the crust with a gluten-free pie crust and use gluten free flour for the brownie batter.
Dairy-free- It’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter.
Brownie mix- to make this pie even easier, you can make this with your favorite brownie mix!
Variations
Crust- you can skip using a pie crust and make a graham cracker crust as I used in my pumpkin pie with graham cracker crust recipe. It's so delicious and way easier to make! It's great for beginners and graham cracker crust lovers.
Add-ins- add your favorite brownie add-ins like chopped nuts (chopped pecans, chopped walnuts, chopped almonds, etc), chocolate chips in different flavors like white chocolate chips, dark chocolate chips, milk chocolate chips, etc.
Smore's brownie pie- make this into a smore's brownie pie by making a graham cracker crust instead of pie crust, and topping the brownies with lots of mini marshmallows.
Peanut butter brownie pie- top the brownie batter with ⅓ cup of peanut butter and make swirls using a toothpick or a butter knife. You can do this with your favorite spread like Nutella, biscoff spread, caramel sauce, etc.
Mini pies- you can make this into mini pies and bake them into a muffin pan just like I did with my mini pumpkin pies. You will need to bake these for less time, so keep your eyes on the pies.
Serving Tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Rubber spatula
- Food processor
- Rolling pin
More brownie recipes
Peanut butter brownies- These fudgy, and moist chocolate peanut butter brownies are stuffed with a thick layer of creamy peanut butter in every bite!
White chocolate brownies- These white chocolate brownies are made with white chocolate and are fudgy, and filled with white chocolate flavor.
Fudgy brownie bites- These brownie bites are moist, fudgy, and full of chocolate flavor! They are gooey in the center and have a crackly brownie-like top!
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If you liked this recipe
📖 Recipe
Fudgy Brownie Pie
Ingredients
Crust
- 1 ¼ cups Flour AP
- ⅓ teaspoon Kosher salt
- 1 ½ tablespoon Granulated sugar
- ½ cup Butter cold
- 3-4 tablespoon Water cold
Brownie batter
- ¾ cup Butter
- 7.7 oz Dark chocolate
- ½ teaspoon Kosher salt
- ⅔ cup Cocoa powder
- 1 ¼ cups Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ¾ cup Flour
Instructions
- Start by making the pie dough. In a food processor, add the flour, sugar, and salt, and mix until combined.
- Add cold cubed butter and blend until the butter and the flour mixture are combined.
- Add ice water and mix for 10 seconds. Press the dough between your fingertips and if the dough comes together, it’s ready. If not, add another tablespoon of water.
- Transfer the dough to a clean floured surface and gather the dough into a ball. Cover with plastic wrap and place in the fridge for at least an hour.
- Remove the dough disk from the fridge and roll the dough on a lightly floured surface with a rolling pin into an 11-inch circle.
- Carefully place the dough into the 9-inch pie dish.
- Trim off excess dough fold the ends under and crimp the edges as desired. Poke the bottom with a fork and freeze for 20 minutes.
- Remove the unbaked pie crust from the freezer and line the inside of the dough with parchment paper. Fill it with dried beans or pie weights. Bake for 20 minutes at 180c (350f) preheated oven. Meanwhile, make the brownie batter.
- In a medium-sized mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a bain Marie. Let the chocolate mixture cool completely.
- Into a separate large mixing bowl, add the eggs, egg yolk, granulated sugar, cocoa powder (sift!) kosher salt, and vanilla extract, and mix with a whisk until well combined.
- Pour the melted chocolate and butter mixture into the mixture and mix with a whisk until well combined. Mix for 2-4 minutes to allow some of the sugar to melt.
- Add the flour and mix until just combined. Do not overmix to keep the brownie fudgy.
- Carefully lift the parchment paper and pie weights and set them aside to cool. Pour the brownie batter into the pre-baked crust and smooth it out with a spatula.
- Brush the crust with egg wash if desired and bake in a 180c (350f) preheated oven for about 50 minutes until a toothpick inserted into the pie comes out with a few moist crumbs.
- Allow the pie to cool to room temperature to allow the filling to set for at least 2 hours, and then store it at room temperature until you are ready to serve.
Notes
- Use cold butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Work the dough as little as you can. If you overwork the dough, it encourages gluten development which isn't optimal for pie dough. It makes the dough dry, and gummy, and not moist and flakey.
- Freeze the unbaked pie crust for about 20 minutes before baking, this step stops the pie crust from browning too quickly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Be patient! I know it’s extremely tempting to eat these brownies as they are pulled out of the oven, but let these brownies cool for at least 20 minutes so they will be firmer and won’t crumble up.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist brownies and not dense and dry brownies.
- Check doneness early. Start checking for doneness about 5 minutes before you expect it to be done by inserting a toothpick into the center of the pie; it should come out with moist crumbs but not wet batter.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. You don’t want to place cold batter into the oven.
- Cool completely before slicing. Allow your brownie pie to cool completely on a wire rack before slicing to let everything set properly—this will make slicing cleaner and easier.
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