Pin
Combining two beloved desserts in one bite is pure happiness. This super gooey brownie pie has a dreamy soft chocolate filling and a sweet, crisp top. Perfect when you want something impressive on a busy night but fun enough to be the star for any big get-together.
The first time I made this, the pan was empty in seconds. Friends couldn’t stop eating it and everyone asked how I made it. Now it’s a must-have for our movie marathons and special occasions.
Decadent Ingredients
- Fine salt: wakes up the chocolate taste and tones down the sweetness you want a good fine sea or table salt
- Baking powder: helps the pie puff up a little double-check yours is still fresh
- Plain flour: holds everything together but won’t make it tough if you measure right
- Vanilla extract: boosts the chocolate and makes everything taste better real vanilla is best
- Granulated sugar: brings out sweetness and makes the top all glossy pure cane sugar makes a difference
- Large eggs: keep the pie tender and fluffy crack in fresh ones for the best results
- Semi-sweet chocolate chips: this is where the chocolate comes from use half for melting and half for stirring in—pick a good brand so they melt nicely
- Unsalted butter: for that rich flavor and fudgy bite splurge for the good stuff if you can
Simple Step-by-Step
- Cool and Serve:
- Don’t slice till the pie is totally cool This keeps the middle gooey but neat Cut wedges and go wild with toppings like a fudge drizzle
- Bake the Pie:
- Spoon the thick batter into your buttered dish and use a spatula to spread it Bake in the center of the oven for thirty five to forty minutes Look for a cracked, puffed top and a soft center
- Add Dry Ingredients and Remaining Chocolate:
- Shake in the flour, baking powder, and salt Fold them in gently so you don’t overwork it Toss in your set aside chocolate chips for that gooey bite in every piece
- Combine Chocolate and Egg Mixtures:
- Tip the cooled, melted chocolate butter into the whipped eggs and sugar Stir just enough to mix—don’t mix too hard or you’ll lose the fluff
- Whip Eggs and Sugar:
- Crack the eggs, add sugar and vanilla, and whip at medium-high (mixer or by hand) for three minutes Creamy and light is your goal—that’s how you get a shiny top
- Melt Butter and Chocolate:
- Chuck butter and most of your chocolate chips into a heat-safe bowl Gently melt over a pot of simmering water or using the microwave at half power in bursts, mixing here and there Let it sit a minute so it’s not too hot (eggs and heat don’t get along)
- Prepare the Pan:
- Generously grease a 23 cm round pan or springform pan so nothing sticks Heat your oven up to 175°C before you start mixing
Pin
This dessert is all about the chocolate. I never skip sampling a spoonful of batter before baking. My kids are always hanging around waiting to lick the bowl just like I did with my mom when I was a kid.
How to Store
For leftovers, wrap up tight and leave out—lasts three days at room temp. Chill it in the fridge if your kitchen is super warm or you want it to last longer. To freeze, wrap in plastic and pop in the freezer. Thaw and dig in when ready.
Swaps & Alternatives
No semi-sweet chips? Bittersweet or milk chocolate will work too. Bittersweet makes it less sweet, milk chocolate makes it creamier. Want gluten-free? A blend works just as well as regular flour here.
Best Ways to Serve
This brownie pie is awesome hot with vanilla ice cream on top. Pour on some caramel sauce or shake over some powdered sugar if that’s your thing. For a fancier vibe, dollop with whipped cream and some berries—looks amazing.
Pin
A Brownie Pie Memory
Back in the day, folks whipped up brownie pies with what they had in their cupboard and didn’t like to fuss. This gooey version is my family’s tribute to those old-school treats. People still love it—and that shiny cracked top totally takes me back to my childhood brownie moments.
Recipe FAQs
- → Could I swap in dark chocolate chips instead of semi-sweet?
Sure thing! Dark chocolate will make it richer. You might want to tweak how much sugar you use, depending on how sweet you want it.
- → What's the trick for keeping the middle gooey?
Don't bake it all the way through—stop when it's puffed, but still looks a little soft in the center. It'll keep setting up as it cools.
- → Why's it important to let it cool off before slicing?
If you wait, the whole thing firms up. That means you get tidy slices and the center stays nice and soft without falling apart.
- → Got any fun topping ideas for more yum?
Spoon on some warm hot fudge, pile on whipped cream, or scoop vanilla ice cream right over the top if you're feeling fancy.
- → Is it alright to make this ahead?
You bet! Bake it before, let it cool, cover up, and leave it out or chill it. Just bring to room temp when you're ready to dive in.
- → Do I actually need a springform pan?
Nope—a normal pie dish is perfect. Just don't forget to grease it, or you'll have a tough time getting it out clean.