If you love brownies and pie, this dessert brings the best of both worlds to your table. Imagine a buttery crust holding a thick layer of fudgy brownie, shiny on top and molten in the middle. It’s the kind of bakery-style treat that feels special but doesn’t require professional skills.

The ingredients are simple, the steps are straightforward, and the payoff is huge. Serve it warm with ice cream, and you’ve got a dessert that makes any day feel like a celebration.

What Makes This Special

This brownie pie bakes into a rich, chocolate-loaded center with a crackly top and a crisp edge thanks to the pie crust. The contrast of textures is what makes it so irresistible.

You get the comfort of a brownie and the structure of a pie, all in one slice. It also looks impressive right out of the oven, which makes it perfect for holidays, potlucks, or an easy weekend treat. Best of all, it uses pantry staples and doesn’t need a mixer.

What You’ll Need

1 unbaked 9-inch pie crust (store-bought or homemade; regular or chocolate cookie crust)
1/2 cup (115 g) unsalted butter
1 cup (170 g) semisweet chocolate chips or chopped chocolate
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) brown sugar (light or dark)
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup (95 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder (for a slight lift without losing fudginess)
1/2 cup (85 g) chocolate chunks or chips (optional, for extra pockets of chocolate)
Flaky sea salt for finishing (optional)

How to Make It

Prep the oven and crust. Preheat the oven to 350°F (175°C).
If using a refrigerated pie crust, fit it into a 9-inch pie dish and crimp the edges. Chill the crust in the fridge while you prepare the filling to help it keep its shape.
Melt butter and chocolate. In a heat-safe bowl, melt the butter and 1 cup of chocolate chips together over a pot of simmering water or in the microwave in 20–30 second bursts. Stir until smooth and glossy.
Let it cool slightly so it doesn’t scramble the eggs.
Whisk in sugars. Add granulated sugar and brown sugar to the melted chocolate mixture. Whisk until combined and slightly thickened. This helps create that classic crackly top.
Add eggs and vanilla. Whisk in the eggs one at a time, beating well after each addition.
Mix in the vanilla. The batter should look shiny and smooth.
Combine dry ingredients. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. This prevents clumps and keeps the texture even.
Fold it all together. Gently fold the dry mixture into the wet batter until just combined.
Do not overmix. Fold in the optional extra chocolate if using.
Fill the crust. Pour the batter into the chilled pie crust and smooth the top with a spatula. For a bakery finish, sprinkle a pinch of flaky sea salt over the surface.
Bake. Bake for 35–45 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with a few moist crumbs.
The center should jiggle slightly but not look soupy.
Cool before slicing. Let the pie cool at least 30–45 minutes so it sets enough to slice cleanly. For a molten center, serve warm. For cleaner slices, cool to room temperature.
Serve. Enjoy as is, or top with vanilla ice cream, whipped cream, or a drizzle of warm chocolate sauce.

How to Store

Room temperature: Cover loosely and store for up to 2 days.
The texture stays soft and fudgy.
Refrigerator: Store in an airtight container for up to 5 days. Warm slices in the microwave for 10–15 seconds to bring back the gooey texture.
Freezer: Wrap individual slices tightly, then place in a freezer bag. Freeze for up to 2 months.
Thaw at room temperature or warm gently before serving.

Health Benefits

This dessert is a treat, but it still has a few redeeming qualities. Cocoa and dark chocolate offer antioxidants that support overall wellness. Using a mix of granulated and brown sugar helps retain moisture, so you don’t need excessive fat to keep the pie fudgy.

If you use high-quality chocolate, you’ll get more flavor with less sugar overall. You can also swap in a portion of whole wheat pastry flour to add fiber without making the texture heavy.

What Not to Do

Don’t overbake. Dry brownie pie is disappointing. Pull it when the edges are set and the center still has a slight wobble.
Don’t skip cooling time. Cutting too soon can cause the center to spill out.
Give it at least 30 minutes.
Don’t overmix the batter. Overmixing introduces too much air and can make the texture cakey instead of fudgy.
Don’t use cold eggs. Cold eggs can seize the chocolate and lead to a dense or streaky batter. Room temperature blends better.
Don’t place the pie on a hot oven rack directly above a burner. Uneven heat can burn the crust before the filling sets. Middle rack is best.

Recipe Variations

Salted Caramel Swirl: Dollop 1/3 cup warm caramel over the batter in the crust.
Swirl gently with a knife and bake. Finish with flaky salt.
Mocha Brownie Pie: Add 1–2 teaspoons espresso powder to the dry ingredients to deepen the chocolate flavor.
Nutty Crunch: Fold in 1/2 cup toasted walnuts or pecans for texture and a classic brownie vibe.
Peppermint Twist: Add 1/2 teaspoon peppermint extract and top with crushed peppermint candies after baking.
Gluten-Free: Use a gluten-free pie crust and substitute a 1:1 gluten-free baking flour for the all-purpose flour. Let the batter sit 5 minutes before baking to hydrate.
Dairy-Free: Use dairy-free butter and chocolate.
The texture stays rich and fudgy with little change in flavor.
Cookie Crust: Swap the pastry crust for a chocolate cookie crust made with crushed cookies and melted butter for extra chocolate punch.

Explore more irresistible pie recipes you won’t want to miss:

Chocolate Silk Pie

Hula Pie

FAQ

Can I make this without a pie crust?

Yes. You can bake the batter in a greased 9-inch pie dish or springform pan without a crust. Check for doneness a few minutes earlier since there’s no crust to insulate the edges.

How do I know when the pie is done?

Look for set edges and a slightly jiggly center.

A toothpick inserted near the edge should come out with moist crumbs. If it’s completely clean, it’s likely overbaked.

Can I use cocoa powder instead of melted chocolate?

You need both for the best texture. The melted chocolate provides body and shine, while cocoa deepens the flavor.

If you must swap, add 3 extra tablespoons butter and 1/4 cup cocoa, but expect a slightly different texture.

Why didn’t I get a shiny, crackly top?

Make sure the sugar is well mixed into the warm chocolate and that you whisk the eggs thoroughly. Those steps help form that signature crust. Also avoid overmixing after adding the flour.

What’s the best way to reheat a slice?

Microwave a slice for 10–15 seconds to warm the center without drying it out.

If reheating the whole pie, cover loosely with foil and warm in a 300°F (150°C) oven for 10–12 minutes.

Can I add fruit like raspberries?

Absolutely. Gently press a handful of fresh raspberries into the batter after spreading it in the crust. They add a bright, tart contrast to the rich chocolate.

Is it okay to halve the recipe?

Yes.

Use a 6-inch pie dish and reduce the bake time. Start checking around 22–25 minutes and adjust as needed.

Can I make it ahead?

Yes. Bake, cool, and store at room temperature for a day, or refrigerate for up to 5 days.

Reheat before serving for that fresh-baked feel.

Wrapping Up

This Rich Chocolate Brownie Pie Homemade Bakery Style Treat delivers big flavor with everyday ingredients. It’s gooey, glossy, and deeply chocolatey, with just enough structure from the crust to make every slice picture-perfect. Keep this recipe in your back pocket for birthdays, dinners with friends, or quiet nights in.

One warm slice with a scoop of ice cream, and you’ll see why it earns a spot in the regular rotation.