Triple Chocolate Brownie Pie
This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it’s a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!
Brownie Pie
Are you more of a brownie person or a cookie person? And when it comes to texture – gooey, chewy, or crumbly? I have to say, gooey wins almost every single time for me, which is exactly why this brownie pie is so completely up my alley!
One of the best parts of this recipe is just how easy it is to customize! Swap the dark chocolate chips for white chocolate, peanut butter chips, or even crushed peppermint for a fun seasonal twist. You can also fold in a handful of chopped nuts or a swirl of caramel before baking for an extra layer of flavor. However you make it your own, this pie is guaranteed to be a hit!
Why This Recipe Works:
- Triple the chocolate, triple the indulgence – melted semisweet chocolate, cocoa powder, and dark chocolate chips create three incredible layers of rich, fudgy chocolate flavor in every single bite
- Brownie meets pie – all the fudgy, chewy goodness of a brownie baked into a flaky pie crust for the best of both dessert worlds
- That flaky pie crust – buttery and crisp, it’s the perfect contrast to the rich, gooey brownie filling baked inside
- Finishing touches that take it over the top – a sprinkle of flaky salt and a dollop of whipped cream balance the sweetness and make every slice absolutely irresistible
What You’ll Need:
- pie crust
- unsalted butter
- sugars – a combo of granulated sugar and brown sugar
- chocolate – a combo of semisweet chocolate bar, unsweetened cocoa powder, and dark chocolate chips
- eggs
- vanilla extract
- all-purpose flour
- kosher salt
- sea salt and whipped cream to serve
How to make Chocolate Brownie Pie:
Step 1
Preheat oven. Preheat oven to 350 degrees F.
Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
Step 3
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.
Step 4
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.
Step 5
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.
Step 6
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.
Step 7
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.
Instead of whipping cream, you can use scoops of vanilla bean ice cream.
Step 8
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.
Step 9
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.
Step 10
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!
Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.
Recipe FAQs:
This pie is meant to be slightly underbaked in the center for that signature fudgy, brownie-like texture. Look for the edges to be set and the top to have that classic crinkly, shiny crust, while the center still has a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs, not completely clean.
Absolutely! A store-bought pie crust works perfectly and saves time. Just make sure it’s unbaked and fits your standard 9-inch pie plate.
Melt them together in the microwave in 30 second intervals, stirring between each, or use a double boiler on the stovetop for more control. Let the mixture cool slightly before adding the eggs so you don’t accidentally scramble them!
Definitely! Semisweet or milk chocolate chips both work beautifully if you prefer a slightly sweeter pie. White chocolate chips are also a fun variation if you want an extra layer of contrast.
A sprinkle of flaky salt after baking enhances and balances the rich chocolate flavor, cutting through the sweetness in the best way. It’s a simple step that makes a big difference!
Yes! This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.
Other Delicious Brownie Desserts:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Triple Chocolate Brownie Pie Recipe
Ingredients
- 1 pie crust, unbaked – use our all-butter pie crust or a store-bought crust
- 1/2 cup unsalted butter – melted
- 4 oz. semisweet chocolate bar – chopped
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup light brown sugar (110 grams)
- 3 large eggs – at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour (60 grams)
- 1/4 cup unsweetened cocoa (20 grams)
- 1/2 teaspoon kosher salt
- 1 cup dark chocolate chips
- sprinkle of flaky sea salt
- whipped cream to serve
Instructions
- Preheat oven. Preheat oven to 350 degrees F.
- Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.1 pie crust, unbaked
- Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.1/2 cup unsalted butter, 4 oz. semisweet chocolate bar
- Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.1/2 cup granulated sugar (100 grams), 1/2 cup light brown sugar (110 grams), 3 large eggs, 2 teaspoons vanilla extract
- Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.1/2 cup all-purpose flour (60 grams), 1/4 cup unsweetened cocoa (20 grams), 1/2 teaspoon kosher salt, 1 cup dark chocolate chips
- Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.
- Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.Instead of whipping cream, you can use scoops of vanilla bean ice cream.whipped cream to serve
- Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.
- Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.sprinkle of flaky sea salt
- Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!
Notes
- Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.
- This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.