Name: Gooey Brownie Pie
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 cup granulated sugar; 1/4 cup brown sugar (optional); 1/2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup melted butter or oil; 1 tsp vanilla extract; 3/4 cup chocolate chips (semi-sweet or dark); 1/2 cup chopped walnuts or pecans (optional)

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A decadent, chocolatey pie that combines the fudgy richness of a brownie with the ease and shape of a pie—a luscious dessert that’s both indulgent and irresistibly gooey. I love how each slice gives you that brownie center with crisp edges, all without the fuss of layering or mixing multiple batters.

Why You’ll Love This Recipe

I adore this dessert because it delivers deep, chocolate flavor in a fun pie form. It’s rich, yet perfectly balanced with a crackly top and a soft, fudgy core. With pantry staples and minimal prep, I end up with a stunning centerpiece that feels both homemade and gourmet.

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
brown sugar (optional, for depth)
baking powder
salt
eggs
melted butter (or oil)
vanilla extract
chocolate chips (semi‑sweet or dark)
chopped nuts (walnuts or pecans, optional)

Directions

I preheat the oven to 350 °F (175 °C) and grease a 9‑inch pie dish or line it with parchment.
In a bowl, I whisk together flour, cocoa powder, baking powder, and salt until well mixed.
In another bowl, I beat eggs with granulated (and brown) sugar until thick and slightly pale.
I stir in melted butter (or oil) and vanilla extract until smooth.
I fold the dry ingredients into the wet just until combined—then I gently stir in chocolate chips and nuts if I’m using them.
I pour the batter into the prepared pie dish and smooth the top.
I bake for 25–30 minutes, or until the edges are set but the center still looks slightly wobbly.
I allow the pie to cool completely in the dish (or at least 1 hour) so the gooey center sets nicely.

Servings and timing

This recipe yields 8 slices. Prep takes about 10 minutes, baking about 25 minutes, and cooling around an hour (though it’s usually tempting before that)—so plan for a nearly 2-hour total window if fully cooled.

Variations

Salted caramel swirl: I drizzle caramel sauce over the batter and use a toothpick to swirl it through before baking.
Peanut butter twist: I drop peanut butter dollops on top before baking and lightly swirl them in.
Minty version: I fold in chopped mint chocolate or add a few drops of peppermint extract.
Espresso boost: I mix a teaspoon of instant espresso powder into the batter for extra depth.
Cheesecake ribbon: I swirl in cheesecake batter (cream cheese, sugar, egg) for a rippled, tangy twist.

Storage/reheating

I store leftover pie covered at room temperature for up to 2 days—though if it’s warm, I keep it in the fridge and let it come back to room temp before serving. A quick 10-second zap in the microwave revives that gooey center wonderfully.

FAQs

Should the center jiggle when I take it out of the oven?

Yes—that slight wobble is key to that fudgy, gooey texture. It firms up as it cools, giving the perfect brownie pie consistency.

Can I bake this as a brownie instead of pie?

Absolutely—I’ve baked it in a square 8×8 pan for about 20–25 minutes for a fudgier, bar-style brownie.

What type of chocolate chips are best?

I prefer semi-sweet or dark chips for balanced richness, but milk chocolate chips work too if I want a sweeter profile.

Do I need to cool it completely before slicing?

It’s best! Cooling lets the center set so you get neat slices. If I’m impatient, I wait at least 45 minutes before cutting.

Can I make mini versions?

Yes—I use a muffin tin (lined or greased) and bake mini pies for 12–15 minutes—they’re perfect for parties or individual treats.

Conclusion

Gooey Brownie Pie is one of my best-loved desserts when I want something special with minimal effort. It’s rich, melty, and always leaves me craving just one more slice. I hope it becomes a favorite in your dessert lineup too!