Classic Fudge Brownie Pie
Indulge in this classic fudge brownie pie featuring a rich, gooey brownie filling baked into a tender, flaky pie crust. It's a decadent treat that's surprisingly easy to make and perfect for satisfying any chocolate craving.
Equipment
- 9-inch pie plate
- parchment paper
- pie weights
- medium heatproof bowl
- double boiler or microwave
- whisk
- spatula
- wire rack
Ingredients
Pie Crust
- 1 pre-made 9-inch pie crust
Brownie Batter
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips or chopped chocolate Optional
Instructions
Pie Crust Preparation
- If using a store-bought crust, blind bake according to package directions.
- If making homemade crust, prepare dough, press into a 9-inch pie plate, and crimp edges. Blind bake at 375°F (190°C) for 15 minutes with pie weights, then remove weights and parchment and bake for 5-7 more minutes until golden. Let cool.
Brownie Batter Preparation
- Reduce oven temperature to 350°F (175°C). Melt ½ cup unsalted butter in a heatproof bowl using a double boiler or microwave.
- Stir in granulated sugar and light brown sugar until combined, then whisk in eggs one at a time and vanilla extract.
- In a separate bowl, whisk together cocoa powder, ½ cup all-purpose flour, and ¼ teaspoon salt. Gradually add dry ingredients to wet ingredients, mixing until no streaks of flour remain; do not overmix. Fold in chocolate chips if desired.
Baking and Serving
- Pour the brownie batter evenly into the cooled, pre-baked pie crust and spread with a spatula.
- Bake for 30-35 minutes, or until edges are set and a toothpick inserted near the edge comes out with moist crumbs, leaving the center slightly gooey.
- Cool on a wire rack for at least 60 minutes before slicing. For cleaner slices and maximum fudginess, refrigerate for 1-2 hours before serving.
Notes
For an extra rich flavor, consider using high-quality Dutch-processed cocoa powder. This pie is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftover pie covered at room temperature for up to 3 days or refrigerated for up to 5 days.