The first time I made this pie, the kitchen filled with the kind of chocolate scent that feels like a hug after a long day — warm, deep, and a little dramatic. A crisp, crackled top gives way to a molten center that puddles on your plate, begging to be scooped up with a spoon. This is the kind of dessert that stops conversation and makes mouths smile.
Why make this recipe
Because it’s the best of both worlds: the fudgy, molten heart of a brownie married to the easy, rustic charm of a pie. It’s dramatic enough for guests but unfussy enough for a weeknight treat, and the contrast between a crackled top and gooey center is pure comfort. Plus, a pie plate or springform pan makes it feel a touch fancier without extra effort.
How to make Gooey Brownie Pie
This is a simple, chocolate-forward bake that relies on good technique more than complicated ingredients. Melt, whip, fold, and bake until the center holds but remains molten — you’ll know it by the way the top puffs and cracks.
Ingredients:
- 6 Tbsp butter
- 3 cups semi-sweet chocolate chips, divided
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
Directions:
Instructions:
- Preheat the oven to 350°F. Grease a pie plate or a 9-inch springform pan so the pie releases cleanly.
- In a heat-safe bowl, melt together the butter and 2 cups of chocolate chips until smooth. Use a double boiler or microwave at 50% power in 30-second intervals, stirring between bursts. Set aside to cool slightly so it won’t scramble the eggs.
- In an electric mixer, beat the eggs, sugar, and vanilla on medium-high speed until the mixture is light, fluffy, and pale — about 3 minutes. This is what gives the pie its delicate rise.
- Mix in the cooled chocolate-butter mixture until fully incorporated and glossy.
- Fold in the flour, baking powder, and salt just until combined. Overmixing will toughen the crumb; gentle folding keeps it tender.
- Stir in the remaining 1 cup of chocolate chips so there are pockets of melty chocolate throughout.
- Pour the batter into the prepared pan, smoothing the top gently.
- Bake for 35–40 minutes. You want the center to be puffed and the top to show a few dramatic cracks; a tester inserted in the center should come out with a few moist crumbs — not clean.
- Remove from the oven and let the pie cool completely. The center will settle into that signature gooey texture as it cools.
- Before serving, spoon warm hot fudge over slices for an extra glossy finish and a truly indulgent experience.
How to serve Gooey Brownie Pie
Serve slightly warm so the center is decadent but not runny — about room temperature or gently warmed in the oven for 5 minutes. A scoop of vanilla ice cream or a dollop of whipped cream cuts the richness with cool creaminess. Sprinkle flaky sea salt or toasted nuts for contrast, and present slices with a drizzle of hot fudge or caramel to make every bite theater-worthy.
How to store Gooey Brownie Pie
At room temperature, cover tightly and keep for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days — bring to room temperature or warm briefly before serving to revive the gooey center. To freeze, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight and warm gently before serving.
Tips to make Gooey Brownie Pie
- Use good-quality semi-sweet chocolate for depth; bittersweet works well if you prefer less sweetness.
- Don’t overbake — the center should jiggle slightly when you take it out. It will set as it cools.
- Cool completely in the pan for clean slices, or chill slightly then run a knife around the edge before releasing a springform.
- For extra gloss and richness, spoon hot fudge over each slice just before serving.
- If using a glass pie plate, reduce baking time slightly and check for doneness earlier.
Variations (if any)
- Espresso-chocolate: add 1–2 tsp instant espresso powder to the batter for a mocha lift.
- Nutty crunch: fold in 1 cup toasted pecans or walnuts.
- Citrus-chocolate: stir in 1 tsp finely grated orange zest for a bright edge.
- Salted caramel swirl: drizzle caramel into the batter and use a knife to swirl before baking.
- Milk-chocolate lovers: swap 1 cup of semi-sweet chips for milk chocolate for a softer sweetness.
FAQs
Q: Can I use a regular 9-inch pie plate instead of a springform pan?
A: Yes. A pie plate works beautifully and gives a more rustic edge; just be gentle when slicing and use a thin spatula to serve.
Q: Why is my pie not gooey in the center?
A: It was likely overbaked. Remove it a little earlier — when the center still jiggles slightly — and remember it will set as it cools. Also, precise oven temperatures help; consider an oven thermometer.
Q: Can I make this gluten-free?
A: Yes. Substitute the all-purpose flour for a 1:1 gluten-free baking blend. Results may vary slightly in texture, but the chocolate flavor remains wonderful.
Q: Can I double the recipe?
A: You can double ingredients for two pans, but bake in separate pans rather than one large pan to ensure even baking.
Q: Is it safe to make ahead?
A: Absolutely. Bake the pie a day ahead and refrigerate; warm it briefly before serving and add fresh ice cream or whipped cream.
Conclusion
If you’d like a slightly different take or step-by-step photos, check out the refined version at Chocolate Brownie Pie at Kitchen 335 for more inspiration. For a home baker’s approachable tutorial with helpful tips, this Gooey Brownie Pie recipe from Dinners, Dishes & Desserts is a lovely companion. Enjoy every spoonful — there’s a little theater and a lot of comfort in this pie, and I can’t wait for you to make it your own.
Gooey Brownie Pie
Ingredients
Method
- Preheat the oven to 350°F. Grease a pie plate or a 9-inch springform pan.
- In a heat-safe bowl, melt together the butter and 2 cups of chocolate chips until smooth. Set aside to cool slightly.
- In an electric mixer, beat the eggs, sugar, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
- Mix in the cooled chocolate-butter mixture until fully incorporated.
- Fold in the flour, baking powder, and salt gently to combine.
- Stir in the remaining 1 cup of chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes until the center is puffed, with a few cracks on top; a tester should come out with moist crumbs.
- Let the pie cool completely.
- Serve slightly warm, topped with hot fudge, vanilla ice cream, or whipped cream.
- Optionally, sprinkle with flaky sea salt or toasted nuts.