I absolutely adore this Gooey Brownie Pie—it’s a decadent mash-up of fudgy brownies and rich chocolate pie, topped with a crackly crust and gooey center. It’s indulgent, comforting, and perfect for anyone craving a serious chocolate fix.

Why You’ll Love This Recipe

I love how this dessert delivers that classic brownie texture—soft, gooey, and deeply chocolatey—but in a sliceable pie format that feels extra special. The contrast between the glossy top, chewy edges, and molten center gets me every time. It’s simple to prepare yet feels luxurious enough for celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Granulated sugar
Light brown sugar
Salt
Baking powder
Eggs
Unsalted butter, melted
Vanilla extract
Semi‑sweet chocolate chips (optional)

Directions

I preheat the oven to 350 °F (175 °C) and grease a 9-inch pie pan.
In a bowl, I whisk together flour, cocoa powder, sugars, salt, and baking powder until evenly combined.
I beat in the eggs until smooth, then stir in melted butter and vanilla extract, blending into a glossy, thick batter.
If I’m adding chocolate chips, I fold them in gently, reserving a few to sprinkle on top.
I spread the batter evenly in the prepared pie pan and sprinkle the reserved chips across the surface.
I bake for 25–30 minutes, until the edges are set and the top has a crackly sheen but the center is still gooey. A toothpick inserted into the very center should come out with moist crumbs.
I let the pie cool slightly—about 15 minutes—so it firms up just enough to hold slices.
I slice and serve warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and Timing

Servings: 8 generous slices
Prep time: 10 minutes
Bake time: 25–30 minutes
Cooling time: 15 minutes
Total time: Around 50–55 minutes

Variations

Salted Caramel Center: I swirl in spoonfuls of caramel sauce and sprinkle sea salt on top before baking.
Nutty Crunch: I fold chopped walnuts or pecans into the batter for extra texture.
Espresso Boost: I stir in a teaspoon of instant espresso powder to enhance the chocolate flavor.
Mint Chip Twist: I add mint chocolate chips and a few drops of mint extract for a refreshing version.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days.
For longer storage, I cover and refrigerate the pie for up to 4 days.
To reheat and revive that gooey texture, I warm a slice in the microwave for 10–15 seconds or in a preheated 300 °F oven for 5 minutes.

FAQs

What’s the difference between this pie and a regular brownie?

This pie bakes more shallow and cooks a bit quicker, so the edges set while the center remains extra gooey—giving you a pie-like slice with brownie characteristics.

Can I use dark chocolate cocoa powder instead of unsweetened?

Yes—I’ve used natural dark cocoa for a richer, more intense chocolate flavor. It deepens the overall taste.

How can I tell when the center is done perfectly?

I look for those cracks on top and peek with a toothpick—if it comes out with moist crumbs (not wet batter), that’s exactly the gooey texture I’m after.

Can I bake this in a square pan instead of a pie pan?

Absolutely—I’ve used an 8×8-inch square pan. The bake time is similar, though it may require a couple of extra minutes depending on pan depth.

Can I make this ahead of time?

Yes! I bake it, let it cool, then refrigerate. Before serving, I warm slices gently to recapture that gooey center—warm is best to bring back that luscious texture.

Conclusion

I find this Gooey Brownie Pie utterly irresistible—it’s fudgy, rich, and melts in the mouth. It’s quick to pull together but looks and tastes like a showstopper. Whether for a casual treat or to impress guests, it never disappoints. I hope you enjoy baking—and devouring—it as much as I do!

Gooey Brownie Pie