Description
This Gooey Brownie Pie is a decadent dessert combining a fudgy brownie texture with the ease of a pie. Rich with melted semi-sweet chocolate and buttery goodness, it boasts a crackly top and a soft, slightly jiggly center. Perfect for chocolate lovers, it’s baked in a pie plate and served with a drizzle of hot fudge sauce for an extra indulgent treat.
Ingredients
Scale
Main Ingredients
- 6 tbsp unsalted butter
- 3 cups semi-sweet chocolate chips (divided)
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For Serving
- Hot fudge sauce (for serving)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch pie plate or springform pan with non-stick spray to ensure the brownie pie doesn’t stick.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and 2 cups of semi-sweet chocolate chips. Heat in 30-second intervals, stirring each time until the mixture is smooth and fully melted. Let it cool slightly to avoid cooking the eggs in the next step.
- Beat the Eggs: Using a hand mixer on medium-high speed, beat the three eggs along with the granulated sugar and vanilla extract for about 3 minutes until the mixture is light, fluffy, and slightly thickened.
- Combine with Chocolate: Gradually pour the cooled chocolate and butter mixture into the egg mixture while mixing on low speed. Continue mixing until the two mixtures are fully incorporated and smooth.
- Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt using a spatula, being careful not to overmix. Then fold in the remaining 1 cup of chocolate chips, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared pie plate or springform pan and spread evenly. Bake for 35 to 40 minutes, until the edges are set and the top has a crackly texture. The center should still appear slightly jiggly when shaken gently.
- Cool and Serve: Allow the Gooey Brownie Pie to cool completely at room temperature so it sets and slices cleanly. Serve slices drizzled with hot fudge sauce for an extra luscious dessert experience.
Notes
- Be careful not to overbake; the center should remain slightly jiggly to ensure a gooey texture.
- If you don’t have a springform pan, a regular 9-inch pie plate works just as well.
- Letting the melted chocolate mixture cool before mixing with the eggs prevents scrambling.
- For a richer flavor, try using dark chocolate chips instead of semi-sweet.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
