Why it’s so good!
This indulgent pie is a really simple chocolate brownie inside a chocolate pie shell – using my chocolate pie crust recipe. The centre is rich and fudgy and the wonderfully crackly top gives it a kind of ugly-beautiful look. I just love it and I know you will too.
Decadent, super chocolatey and ridiculously easy to make from scratch, you won’t need to choose between brownie or pie – now, you can have them both in one.
What makes this chocoate fudge brownie pie recipe unique is the all butter chocolate pie crust to give you a double-chocolate hit and that crackly top. That top is not thin and papery like some brownies which are lovely but this gives an almost meringue like topping that’s amazing.
This recipe was first published on April 25th, 2019. It has been updated with new images, information and a slightly adjusted recipe.
Table of contents
- Why it’s so good!
- Ingredients in brownie pie
- How to make brownie pie
- Serving suggestions for brownie pie
- Can brownie pie be frozen?
- More brownie recipes
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Ingredients in brownie pie
Super simple ingredients for a super simple recipe.
Jump to the recipe for full ingredients and instructions.
Flour: You’ll just need plain flour, aka all purpose flour, for both the pie crust and the brownie filling.
Sugar: There’s 3 types of sugar in this recipe all chosen for what they add to each component. Icing sugar (powdered sugar) for the pie crust mixes through the dough seamlessly. White granulated sugar and dark brown sugar (or even muscovado sugar) in the brownie add both sweetness, flavour and it’s fudgy texture.
Almond meal / almond flour: This adds a touch of nuttiness, but mostly tender texture to the pie crust. You can just leave it out, though your pie crust texture will alter slightly.
Butter: To keep things simple, just stick to unsalted butter in both the crust and the brownie pie filling. Make sure it’s cold for the pie crust.
Eggs: I use large eggs. Make sure the egg for the pie crust is cold.
Dark chocolate: There is real dark chocolate (semi-sweet chocolate) melted and added right into that brownie filling.
Vanilla: A little vanilla extract added to the brownie filling intensifies the chocolate flavour.
Customise it: You can add mix-ins into the brownie filling too. Some chocolate chips or nuts like walnuts are great.
1. Make the pie dough
Use a food processor to blend together the dough ingredients, combining the dry ingredients with butter until it looks like crumbs, then adding the egg and water until it starts forming large clumps. Just be careful not to over-process here.
2. Roll the dough out
Pull the chocolate dough into a disk shape then roll it out between 2 sheets of baking paper. This saves on mess and it saves on adding flour or cocoa that will dry it out. The dough is a little like a chocolate sugar cookie dough but less sweet.
3. Shape the dough
Transfer the dough to a pie pan or pie dish and trim off any large overhang. Now fold the edge underneath itself all the way round and you can now scallop or crimp the edge as you’d like.
4. Chill the dough
Don’t skip this step as it will prevent the chocolate dough from shrinking as it bakes. Chill the dough in the pie dish for 2 hours or up to 3 days.
5. Blind bake the pie crust
Take the pie crust out of the fridge and dock the base all over with a fork. Now, line it with baking paper and fill with pie weights or rice. Bake for 15 minutes, remove the paper and rice and bake for another 2-3 minutes to dry the base.
6. Melt butter and chocolate
When the pie shell is close to being ready, you can get on with making the filling. First, melt chocolate and butter together in a pan over very low heat and set aside.
8. Add the dry ingredients
Now sift in all the dry ingredients and stir it all together with a spatula.
Pour that lovely brownie batter into the par-baked pie shell and bake for 35-45 minutes. The time will depend on what pan you use and your oven. This brownie pie cooks quicker in a metal pan than in a ceramic pie dish.
The brownie is ready when a toothpick comes out with sticky brownie mix attached. It shouldn’t be wet or fluid but when you rub it away from the toothpick it will be tacky. It will continue to bake in the pan after it’s taken out of the oven due to the residual heat.
Serving suggestions for brownie pie
This fudgy chocolate pie will be hard to resist once you take it out of the oven but do wait for it to cool a little so that you can slice through and cut clean slices. Room temperature will give you the best result and use a sharp knife to cut gently so the whole top doesn’t just get crushed.
I love mine with a scoop of vanilla ice cream on top. So, so good. Whipped cream is lovely too and doesn’t add any extra sweetness.
It reheats like a dream so you can make it a day or two before, then reheat slices in the microwave or the whole thing in the oven for just a short time then serve.
Can brownie pie be frozen?
Yes, you can freeze the chocolate brownie pie whole or sliced. Once cold, wrap it well in plastic wrap and then place in an airtight container and freeze for up to 3 months.
Let it thaw at room temperature (3-4 hours if it’s a whole pie) then reheat as required. Or you can eat it cold too.
Now quickly, get to the kitchen and start baking up a Chocolate Brownie Pie. You won’t regret it.
Did you try this chocolate brownie pie recipe? Show it some love in the comments below.
FOR THE CHOCOLATE BROWNIE PIE CRUST
- 195 g plain flour (all-purp flour) (1 ½ cups / 6.9oz)
- 85 g icing sugar (powdered sugar) (3oz / ⅔ cup)
- ¼ cup unsweetened cocoa (25g / 1oz)
- ¼ cup almond meal (almond flour)
- 115 g unsalted butter, cubed and chilled (4oz)
- 1 large egg, cold
- 1 teaspoon cold water
FOR THE BROWNIE FILLING
- 85 g unsalted butter (¾ stick / 3oz)
- 50 g dark chocolate (50% cocoa solids) (¼ cup / 1.8oz)
- 3 large eggs, room temp
- 150 g dark brown sugar (or muscovado sugar) (¾ cup, packed / 5.3oz)
- 150 g granulated white sugar (¾ cup / 5.3oz)
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purp flour) (½ cup / 2.3oz)
- 50 g dutch processed cocoa (½ cup / 1.8oz)
- ½ teaspoon salt
For best results, always weigh ingredients where a weight is provided
- MAKE THE PIE CRUST:Place the flour, icing sugar, almond meal and cocoa in the bowl of a food processor. Process a few seconds to distribute evenly.
- Add the cubed cold butter and blitz until the mixture looks a bit like crumbs – there may be lentil or pea-sized pieces of butter left here and there and that’s perfect.
- Add the egg and teaspoon of water and just pulse until the mixture starts forming large clumps. Don’t over-process.
- Turn the dough out onto a clean surface and pull it together into a smooth ball with your hands (making sure not to handle it too much), then flatten slightly.
- Place the dough between two sheets of baking paper and roll out to about 4mm (⅙ inch) thick, turning it often. If you need, you can peel back the paper and re-centre it on the dough again.
- Peel off the top layer of paper, then lift it using the other sheet and flip it onto your pie dish. The dough may be quite soft, so be careful or if it’s feeling too soft to handle, just place it in the fridge for 10 minutes then continue.
- Transfer to an 8 or 9-inch pie dish (base size), and press the sides down into the corners (don’t stretch the centre outwards). Trim a little of the overhang to remove large pieces and make it neat all the way round. Fold the top of the overhang over (towards the edge of the dish) all the way round, then use your thumb and fingers to crimp the edge into a scalloped design (this is optional, you can just crimp it with a fork or trim it to the pie dishes edge).
- CHILL for 2 hours (or up to 3 days) – don’t skip it.
- BLIND BAKE: Prick the base of the pie shell all over with a fork. Lay a sheet of baking paper into the pie shell and fill with rice or baking beans. Bake for 15 minutes. Remove the weights and paper and bake a further 2 minutes.
- FOR THE BROWNIE:On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat and set aside to cool slightly.
- In a large bowl, use an electric beater to beat together the eggs and both sugars until lightened (about 30-45 seconds). Add the melted chocolate mixture and vanilla and mix through.
- Sift over the flour, cocoa and salt and use a spatula to stir it through until just combined.
- Pour the brownie batter into your pie crust and bake for 35-45 minutes (see notes) turning the tray halfway through. It’s cooked when a toothpick inserted will come out with some thick sticky crumbs on it not fluid batter – rub the batter off the toothpick and it should be very sticky.
- Let it cool until just warm before, slicing, topping with ice cream and serving.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Baking time will depend on your oven and the type of pie dish you’re using. I find this bakes more quickly in a metal pan than a ceramic or glass pan.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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