Gooey Brownie Pie

A delicious hybrid of brownie and pie, featuring a crackled top and a molten center that offers pure chocolate bliss.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

For the brownie

6 Tbsp butter Unsalted butter preferred
3 cups semi-sweet chocolate chips, divided Use good-quality chocolate for best results
3 large eggs Bring to room temperature for better mixing
1 cup sugar
1 tsp vanilla extract
1/2 cup all-purpose flour For a gluten-free option, use a 1:1 gluten-free blend
1/4 tsp baking powder
1/4 tsp salt

Preparation

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.

Baking

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.

Serving

Serve slightly warm, topped with hot fudge, vanilla ice cream, or whipped cream.
Optionally, sprinkle with flaky sea salt or toasted nuts.

Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.