This Gooey Brownie Pie is a chocolate lover’s dream come true—rich, dense, and decadently fudgy with a soft center and a crackly top. It bakes up in a pie plate like a dessert hybrid between a brownie and a molten chocolate cake, making it perfect for slicing and serving like a classic pie. Every bite is packed with melty chocolate chips, deep cocoa flavor, and that irresistible gooey texture that makes this dessert unforgettable.
Whether served plain or dressed up with a scoop of vanilla ice cream and a generous drizzle of hot fudge sauce, this pie is ideal for birthdays, potlucks, or those nights when only something intensely chocolaty will do. It’s simple to make, requires pantry staples, and looks impressive straight out of the oven.
Why You’ll Love This Recipe
• Fudgy, gooey center with a crisp, crackly top
• Easy to make in one bowl and ready in under an hour
• Perfect base for toppings like ice cream, whipped cream, or fudge
Ingredients
6 tablespoons unsalted butter
3 cups semi-sweet chocolate chips, divided
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
Hot fudge sauce, for serving
How To Make Gooey Brownie Pie
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate or springform pan with non-stick spray and set aside.
Step 2: Melt Chocolate and Butter
In a microwave-safe bowl, combine the butter and 2 cups of chocolate chips. Microwave in 30-second intervals, stirring between each, until completely smooth and melted. Let the mixture cool slightly to avoid scrambling the eggs.
Step 3: Whip Eggs and Sugar
In a large mixing bowl, use a hand mixer on medium-high speed to beat the eggs, sugar, and vanilla extract together for about 3 minutes until the mixture becomes pale and fluffy.
Step 4: Combine Wet Ingredients
With the mixer on low speed, slowly pour the slightly cooled melted chocolate mixture into the egg mixture. Mix until fully combined.
Step 5: Add Dry Ingredients
Using a rubber spatula, gently fold in the flour, baking powder, and salt just until combined. Avoid overmixing.
Step 6: Fold in Remaining Chocolate Chips
Stir in the remaining 1 cup of chocolate chips for extra gooey texture throughout the pie.
Step 7: Bake
Pour the thick brownie batter into the prepared pie plate or springform pan and smooth the top. Bake for 35–40 minutes. The top should be puffed and crackly, while the center remains soft and slightly jiggly.
Step 8: Cool and Serve
Remove from the oven and let cool completely at room temperature. This allows the pie to set while retaining its gooey texture.
Slice and serve with warm hot fudge sauce drizzled generously over each piece. Add a scoop of vanilla ice cream if you want to take it over the top.
Tips for Success
• Don’t skip cooling the melted chocolate—it can cook the eggs if too hot
• For an even fudgier result, underbake by 2–3 minutes and let it finish setting as it cools
• Use good-quality chocolate chips for the richest flavor
Storage Options
Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days and reheat slices in the microwave for 15–20 seconds
Not recommended for freezing due to its gooey texture
