I bake a crackly-topped, fudgy brownie right in a pie dish—each slice offers molten, chocolatey goodness that’s perfect warm with a scoop of ice cream or cold with a glass of milk.

Gooey Brownie Pie

Why You’ll Love This Recipe

I adore this pie because it fuses the ease of brownies with the dramatic presentation of a pie. It’s deeply chocolaty, super gooey, and comes together with just one bowl and minimal effort. Whether I serve it for casual desserts or special occasions, it always gets rave reviews

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Semi‑sweet chocolate chips
Eggs
Granulated sugar
Vanilla extract
All‑purpose flour
Baking powder or baking soda
Pinch of salt

Directions

Preheat the oven and grease a standard pie dish.
Melt butter and two cups of chocolate chips together until smooth.
Whisk in eggs, sugar, and vanilla until glossy.
Fold in flour, leavener, and salt—be careful not to overmix to preserve fudginess.
Stir in remaining chocolate chips.
Pour batter into the pie dish and bake until the edges are set but the center is jiggly—closer to underbake than overbake Allrecipes.
Let cool slightly before slicing. I like it best served warm with ice cream or whipped cream.

Servings and timing

Serves: 6–8 slices
Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~40–45 minutes

Variations

I fold in nuts—like pecans or walnuts—for extra crunch.
A drizzle of hot fudge or caramel on top turns it into a la mode-ready treat Allrecipes.
Mixing in a bit of espresso powder enhances the chocolate intensity without adding a strong coffee flavor.
Try a swirl of peanut butter or mint crème for a flavor twist.

Storage/reheating

I refrigerate leftovers tightly wrapped or in an airtight container. To reheat, I microwave single slices for 15–20 seconds or warm them in a 325 °F oven until just warmed through. It’s still gooey and delicious the next day.

FAQs

How do I get the gooey center?

I bake until the edges are set but the center still jiggles slightly—bringing it closer to underbake ensures that luscious texture

Can I use brownie mix instead of scratch?

Yes—box mixes work beautifully. I just mix it with eggs, oil, water, then bake in a pie dish for the same fudgy effect.

Why does the top crack?

That shiny, crackly top comes from beating sugar into the eggs—this texture is a signature of great brownies and shows that things are on track.

What’s the best chocolate chips to use?

Semi‑sweet gives a balanced sweetness; I sometimes mix in dark chips for depth or milk chips for sweetness contrast.

Can I make it ahead?

Absolutely! I bake it, cool completely, wrap, and refrigerate. When reheated, it tastes nearly as fresh and gooey as right out of the oven.

Conclusion

This Gooey Brownie Pie checks all my dessert boxes—intense chocolate, fudgy texture, minimal effort, and show-stopping appeal. It combines the best of brownies and pies into one comforting, irresistible treat that delights every time.