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When you put two favorites together in one super melty treat, something awesome happens. This simple brownie pie nails it with a gooey chocolate core and a crackly sweet topping. Perfect for hectic days since you barely have to think about it, but fancy enough to show off when friends stop by.
Honestly, after my first round making this, it was gone before it cooled. Friends didn’t leave a crumb behind and everyone wanted to know how I made it. Now it’s a regular at our family movie nights and birthdays.
Dreamy Ingredients
- Vanilla extract: brings out chocolate notes and smooths out the flavors pure vanilla tastes best if you have it
- Baking powder: lets the pie puff up and keeps it lighter always use fresh baking powder for best results
- Granulated sugar: gives it classic sweetness and helps that shiny crust try to get fine cane sugar if you can
- Unsalted butter: makes it rich and helps that fudgy texture go for good butter for a better pie
- Plain flour: gives structure without making it heavy measure it right so things stay soft
- Large eggs: hold things together and keep it tender crack fresh eggs for the fluffiest pie
- Fine salt: sharpens the flavors and cuts through the sweetness fine table or sea salt works great
- Semi-sweet chocolate chips: main source of chocolate flavor melt some and toss in extra chips for more goo swirl use your favorite brand for a silky mix
Step-by-Step Directions
- Cool and Slice:
- Let everything sit and chill totally before cutting so your pieces stay neat and your gooey middle doesn’t ooze out Enjoy as it is or pour on warm fudge for extra fun
- Bake the Pie:
- Spread the batter out in your prepared dish and level the top. Bake in the center of your oven for about thirty-five to forty minutes Top will puff and maybe crack a bit—that’s what you want for that classic look
- Add Dry Mix and More Chocolate:
- Dust in the plain flour, baking powder, and fine salt. Fold gently into the chocolate-egg mix just until combined. Drop in the extra chocolate chips for those gooey pockets
- Mix Chocolate and Eggs:
- Pour the melted chocolate-butter combo into the fluffy eggs and sugar Blend them together just enough. Stop mixing before you lose that airy curl
- Beat Eggs and Sugar:
- Whip the eggs, sugar, and vanilla on medium-high in a mixer (or by hand, if you want a workout) for about three minutes. The mix should go pale and puffy—this is what makes the top crackly!
- Melt Butter & Chocolate:
- Toss 340g chocolate chips and the butter in a heatproof bowl. Melt slow, either with a double boiler or zap in the microwave thirty seconds at a time and stir until smooth. Take your time so it gets glossy. Let it cool off a little so you don’t scramble your eggs later
- Prep Your Pan:
- Grease every corner of a 23cm springform pan or pie plate and set your oven to 175°C so it’s nice and hot when you’re ready to pop in your pie
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The chocolate holds court every time. I can’t help but sample the warm batter straight from the bowl. My kids line up for a taste too, just like I did baking with my mom years ago
How to Store
Keep leftovers tightly wrapped at room temp for about three days. If it’s scorching in your kitchen or you want it to last longer, pop it in the fridge. This pie freezes like a dream; just wrap it up well and let it thaw before you want a slice
Swap Ingredients
Only got milk or bittersweet chocolate chips? Both work—bittersweet isn’t as sweet and milk chocolate will be extra creamy. If you need gluten free, just use your favorite 1:1 blend instead of regular flour and it still comes out great
How to Serve
This gooey treat is next-level warm, straight from the dish, with a scoop of vanilla ice cream. If you want to make it extra special, pour on warm caramel or hit it with powdered sugar. Sometimes I fancy it up with whipped cream and a handful of berries
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A Brownie Pie Memory
Brownie pies have roots in old American kitchens when home bakers came up with clever ways to stretch basic cupboard stuff and keep things simple. This one sticks to that homey feel. It’s still a favorite at parties and the crinkly top always brings me back to childhood brownies fresh from the oven
Frequently Asked Questions
- → Is it cool to swap in dark chocolate chips?
Totally. Using dark chocolate makes it richer. You might wanna tweak the sugar if you like it sweeter.
- → How do I keep the middle extra gooey?
Bake until the middle puffs, but pull it out before it’s too firm. Leave it to finish setting as it cools off.
- → Why should I wait before slicing?
Letting it cool keeps everything together and makes the inside stay creamy. It helps you get nice, neat pieces too.
- → What can I toss on top to make it even better?
Scoop on some vanilla ice cream, squirt hot fudge, or pile whipped cream over it to really go big on dessert.
- → Can I bake this in advance for later?
Yep, just bake before and cover after it’s cool. Store at room temp or chill and let it warm up before eating.
- → Do I have to use a springform pan?
Nope, a regular pie dish is fine. Just make sure it’s greased so you can get the pie out and keep the edges sharp.