Brownie Pie Recipe

a slice of brownie pie on a plate topped with ice cream and drizzled with chocolate syrup.

5 from 2 votes

This Brownie Pie is rich, gooey and soft in the middle with a little crunch on top, which goes very well with the pie crust.

Prep Time5

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 351kcal

Author: Lyuba Brooke

Ingredients

1 refrigerated pie crust to fit 9-inch pie dish

Brownie Batter:

2 eggs room temperature
1 cup white granulated sugar
1/2 cup unsalted butter melted
1 tsp vanilla extract
1/2 cup all purpose flour
6 tbsp cocoa powder
2 tbsp low fat buttermilk
1/2 tsp baking powder
pinch salt

Toppings: (optional)

vanilla ice cream
chocolate syrup
caramel syrup

See the post for optional mix-ins

US Customary - Metric

Instructions

Preheat the oven to 350° and grease a 9-inch pie baking dish.
Gently unroll the refrigerated pie crust and fit it into the pie dish.
Whisk together the ingredients for brownie batter in a mixing bowl until smooth. (If using nuts, chocolate chips, or caramel bits, fold it into the batter.)
Pour the batter into the pie crust and spread it evenly.
For gooier center, bake brownie pie for 33-35 minutes.
For a brownie that is more done, cook for about 45 minutes.
Let the pie rest for 10-15 minutes before cutting.

Notes

Mix-In Options: Chopped pecans or walnuts, dark, milk, or white chocolate chips, caramel bits, butterscotch chips, peanut butter chips or mini Reese’s cups, or toffee bits. Mix in about 3/4-1 cup of the mix-in option right into the brownie batter.

Storing: If you’re planning on serving it right away, you can leave it in an airtight container right on the countertop for 1 to 2 days. To keep for longer, store it in the refrigerator. It should stay good for up to 5 days, just make sure to keep it air-tight.

Nutrition