Fudgy Brownie Pie – A homemade flaky, buttery pie crust that is filled with a fudgy, chocolate-y rich brownie batter. Serve cold or warm with a scoop of ice cream!
Fudgy Brownie Pie Recipe
I took two of the best and well-loved desserts and combined them!
This recipe consists of a homemade flaky, all-butter pie crust that is filled to the brim with gooey, fudgy, chocolate-y rich brownie batter.
Serve cold from the fridge, or warm with a scoop of ice cream for the most indulgent dessert.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this pie. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unbaked pie crust: Homemade or store-bought.
- Unsalted butter
- Granulated sugar
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Large eggs: You’ll need 2, straight from the fridge.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using such a small amount of flour is what makes for an extra fudgy brownie filling.
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Fudgy Brownie Pie
To make this pie, simply start by preparing my pie crust recipe through to step 6.
On a lightly floured surface, roll the dough out into a 12-inch circle, then gently place into a 9-inch pie dish.
Tuck the excess dough under the crust edge and mold together to form a thicker outer crust. Crimp the edges with a fork or your fingers.
Refrigerate for at least 30 minutes, then preheat the oven to 190C/375F/Gas 5.
Line the chilled pastry crust loosely with parchment paper, and fill almost to the top with baking beans. Make sure they’re fully distributed over the entire surface.
Bake for 15 – 20 minutes or until the edges of the crust are starting to brown. Remove the paper and baking beans, and prick holes all over the base with a fork.
Bake for a further 7 – 8 minutes until the base is set and starting to brown.
Turn the oven temperature down to 180C/350F/Gas 4.
Place the butter, sugar, cocoa powder, and salt into a large microwave-safe bowl, and heat for 30 seconds.
Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla, and mix well until combined.
Fold in the flour until fully combined, then gently fold in the chocolate chips.
Pour the batter into the pie crust and spread out evenly.
Bake for 40 – 45 minutes, or until a toothpick inserted comes out almost clean with a few moist crumbs.
TIP: If you find the crust is browning too much during baking, loosely cover the edges with foil, or use a pie crust shield.
Allow to cool completely in the dish on a wire rack before slicing, or serve warm with a scoop of ice cream!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Fudgy Brownie Pie is:
- super easy to throw together
- incredibly rich and fudgy
- the most indulgent dessert
- best served warm with ice cream!
How long will this brownie pie last? Leftover pie can be covered and stored in the fridge for up to 5 days.
The pie dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Thaw overnight in the fridge before use.
You can also pre-bake the pie crust 3 days ahead of time. Simply follow through to step 7, allow to cool completely, then cover tightly and refrigerate until ready to fill.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these pies next!
- Homemade Blueberry Pie
- Homemade Cherry Pie
- Homemade Apple Galette
- Nutella Stuffed Chocolate Chip Cookie Pies