I had to share my Gooey Brownie Pie after a tiny tweak to the batter produced an unexpectedly structured center that made this version unlike any brownie I’ve tried before.

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I never thought a pie could behave like a brownie until I made my Gooey Brownie Pie. The center wobbles like a secret and the top cracks just enough to show molten semisweet chocolate beneath.

I use unsalted butter to let the chocolate sing without getting too sweet. People tell me its like a Fudge Brownie Pie Recipe and they arent wrong but somehow this is not just a brownie turned into a pie, its got a personality of its own.

You’ll want to poke it, try a corner first, and then probably regret not saving a slice.

Ingredients

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Semisweet chocolate adds rich cocoa flavor, some antioxidants and iron, but lots of carbs.
Butter gives richness and moisture, mostly saturated fat and calories, tiny bit of vitamins.
Eggs bind the filling, add protein and structure, also a bit of cholesterol.
Sugars make it sweet and fudgy, pure carbs no fiber, quick energy.
Flour gives body and chew, mostly starch carbs, small amount of protein.
Cocoa powder boosts chocolate intensity, low calories, has antioxidants and bitter notes.
Flaky sea salt optional: lifts flavors, contrasts sweetness, negligible nutrition.

Ingredient Quantities

1 (9 inch) unbaked pie crust (refrigerated or homemade)

8 oz (225 g) semisweet chocolate, chopped

1/2 cup (113 g) unsalted butter

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup (60 g) all purpose flour

1/4 cup (25 g) unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 cup (85 g) semisweet chocolate chips or chunks for extra gooeyness

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C). Fit the 9-inch unbaked pie crust into a pie dish, crimp the edges and set aside.

2. Melt the 8 oz chopped semisweet chocolate and 1/2 cup butter together in a heatproof bowl over simmering water or in 20 second microwave bursts, stirring until smooth. Let the mixture cool for 2 to 3 minutes so it isnt piping hot.

3. Whisk in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until glossy. Add the 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. If you worry about scrambled eggs, temper them: whisk a spoonful of the warm chocolate into the eggs first, then fold the warmed eggs back into the chocolate.

4. In a separate bowl sift or whisk together 1/2 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon fine salt. Folding in the dry mix keeps lumps out and prevents overmixing.

5. Gently fold the dry ingredients into the chocolate mixture just until combined. Dont overmix; you want a fudgy batter not cake batter.

6. Stir in 1/2 cup semisweet chocolate chips or chunks for extra gooeyness, reserving a few to sprinkle on top if you like.

7. Pour the batter into the prepared pie crust and smooth the top. Scatter the reserved chips on top and sprinkle flaky sea salt if using.

8. Bake 25 to 35 minutes at 350°F. For a truly gooey center check at about 25 to 28 minutes: the edges should be set and the center should still jiggle slightly and a toothpick will come out with fudgy crumbs not clean. If the crust edges brown too fast, tent them with foil.

9. Let the pie cool on a wire rack at least 1 hour to set the filling; for cleaner slices chill an additional 1 to 2 hours. Serve warm or chilled with vanilla ice cream or whipped cream.

Equipment Needed

1. Oven preheated to 350°F
2. 9 inch pie dish (fits the crust, its okay if homemade or store bought)
3. Heatproof bowl or microwave safe bowl for melting chocolate
4. Small saucepan to make a double boiler or hold simmering water
5. Mixing bowls, at least one large and one small
6. Measuring cups and measuring spoons
7. Whisk and a rubber spatula for beating and folding, dont overmix
8. Fine mesh sieve or sifter, plus a wire cooling rack and a toothpick for testing doneness, aluminum foil and oven mitts for tenting and handling

FAQ

Q: Can I use a store bought pie crust? A: Yes, totally. A refrigerated unbaked crust works great, just press it into the pan, fill and bake. If you use a frozen crust thaw it first so it bakes more evenly.

Q: How do I know when the pie is done? A: The edges should look set and slightly pulled away from the crust, the center will still jiggle a little when you shake the pan, that's good cause you want gooey. If you stick a toothpick it should come out with moist crumbs not clean.

Q: How can I make it extra gooey? A: Use chunks or chips in the filling, don't overmix, and pull it from the oven a few minutes early so the center stays soft. You can also add an extra egg yolk for richness, or serve it warm with ice cream so it feels extra melty.

Q: Can I swap the chocolate or cocoa? A: Yep. Bittersweet or dark chocolate will give a deeper flavor, milk chocolate makes it sweeter. Dutch process and natural cocoa will change the taste a bit but both work. Just keep total chocolate amount similar.

Q: Can I make it ahead or freeze it? A: Yes. Baked pie keeps in the fridge for up to 3 days. You can freeze a baked pie up to 3 months, wrap well and thaw in the fridge before reheating. You can also assemble unbaked and freeze, then add a little extra bake time when going from frozen.

Q: Should I sprinkle flaky sea salt on top? A: Definitely try it, it's optional but amazing. Sprinkle right after it comes out of the oven so the salt sticks, it brightens the chocolate and makes each bite more interesting.

Gooey Brownie Pie Recipe Substitutions and Variations

Semisweet chocolate: swap for equal weight bittersweet (60 to 70% cacao) for a richer, less sweet pie, or use milk chocolate but cut 1 to 2 tbsp sugar to keep it balanced.
Unsalted butter: use the same volume of refined coconut oil (firm at room temp) for a dairy free option, or swapped with salted butter but drop about 1/4 tsp of the recipe salt.
Eggs: per egg try 1 tbsp ground flax seed mixed with 3 tbsp water (let sit 5 minutes) for structure, or 1/4 cup unsweetened applesauce for extra fudginess and moisture.
All purpose flour: replace by weight with a 1-to-1 gluten free baking blend (with xanthan) for gluten free, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser result.

Pro Tips

– Let the melted chocolate and butter cool just enough so its warm not hot before you add the eggs, otherwise youll end up with scrambled bits. If youre nervous, temper the eggs: whisk a tablespoon of the warm chocolate into the eggs first, then fold that back into the rest. It sounds fussy, but it saves a mess.

– Protect the crust edges from overbrowning by covering them once they start to darken, also try chilling the filled pie for 15 minutes before baking so the crust and filling heat more evenly. Bake on a sheet pan to catch drips and to help the bottom brown without burning the rim.

– For that ultra fudgy center, pull the pie when the edges are set and the center still jiggles a little, not when a toothpick comes out clean. Let it cool at room temp at least an hour, then chill if you want cleaner slices. If you like it warmer, reheat single slices briefly so the middle goes gooey again.

– Use good chocolate and vary the chunk size, chop some big pieces for pockets of molten chocolate and toss in smaller chips so the structure stays fudgy. Finish with a tiny sprinkle of flaky sea salt right after it comes out, it makes the chocolate taste way better.

Gooey Brownie Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I had to share my Gooey Brownie Pie after a tiny tweak to the batter produced an unexpectedly structured center that made this version unlike any brownie I've tried before.

Servings

servings

Calories

523

kcal

Equipment: 1. Oven preheated to 350°F
2. 9 inch pie dish (fits the crust, its okay if homemade or store bought)
3. Heatproof bowl or microwave safe bowl for melting chocolate
4. Small saucepan to make a double boiler or hold simmering water
5. Mixing bowls, at least one large and one small
6. Measuring cups and measuring spoons
7. Whisk and a rubber spatula for beating and folding, dont overmix
8. Fine mesh sieve or sifter, plus a wire cooling rack and a toothpick for testing doneness, aluminum foil and oven mitts for tenting and handling

Ingredients

1 (9 inch) unbaked pie crust (refrigerated or homemade)
8 oz (225 g) semisweet chocolate, chopped
1/2 cup (113 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60 g) all purpose flour
1/4 cup (25 g) unsweetened cocoa powder
1/4 teaspoon fine salt
1/2 cup (85 g) semisweet chocolate chips or chunks for extra gooeyness
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350°F (175°C). Fit the 9-inch unbaked pie crust into a pie dish, crimp the edges and set aside.
Melt the 8 oz chopped semisweet chocolate and 1/2 cup butter together in a heatproof bowl over simmering water or in 20 second microwave bursts, stirring until smooth. Let the mixture cool for 2 to 3 minutes so it isnt piping hot.
Whisk in 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until glossy. Add the 2 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon vanilla extract. If you worry about scrambled eggs, temper them: whisk a spoonful of the warm chocolate into the eggs first, then fold the warmed eggs back into the chocolate.
In a separate bowl sift or whisk together 1/2 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 teaspoon fine salt. Folding in the dry mix keeps lumps out and prevents overmixing.
Gently fold the dry ingredients into the chocolate mixture just until combined. Dont overmix; you want a fudgy batter not cake batter.
Stir in 1/2 cup semisweet chocolate chips or chunks for extra gooeyness, reserving a few to sprinkle on top if you like.
Pour the batter into the prepared pie crust and smooth the top. Scatter the reserved chips on top and sprinkle flaky sea salt if using.
Bake 25 to 35 minutes at 350°F. For a truly gooey center check at about 25 to 28 minutes: the edges should be set and the center should still jiggle slightly and a toothpick will come out with fudgy crumbs not clean. If the crust edges brown too fast, tent them with foil.
Let the pie cool on a wire rack at least 1 hour to set the filling; for cleaner slices chill an additional 1 to 2 hours. Serve warm or chilled with vanilla ice cream or whipped cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.