Description
This Gooey Brownie Pie is a decadent dessert that combines the rich, fudgy texture of a brownie with the convenience of a pie. Featuring melted butter and chocolate, a blend of granulated and brown sugars, and a hint of espresso powder to deepen the chocolate flavor, this pie delivers a moist, gooey center with slightly crisp edges. Perfect served warm with vanilla ice cream, whipped cream, or a dusting of powdered sugar, it’s an indulgent treat that’s simple enough for any occasion.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter
- 4 ounces semi-sweet chocolate (chopped) or 2/3 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon espresso powder (optional, to deepen chocolate flavor)
- 3/4 cup semi-sweet chocolate chips or chunks
- Optional: 1/2 cup chopped toasted walnuts or pecans
Optional for Serving
- Vanilla ice cream
- Whipped cream
- Powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9-inch pie plate or deep-dish pie plate with butter or nonstick spray. Dust lightly with cocoa powder and tap out the excess to prevent sticking and add a subtle chocolate hint to the crust.
- Melt Butter and Chocolate: Combine the butter and semi-sweet chocolate in a microwave-safe bowl. Melt in 20-second bursts, stirring thoroughly between each burst to achieve a smooth, glossy mixture. Alternatively, melt gently over a double boiler. Let the mixture cool for about 3 minutes before the next step.
- Add Sugars and Eggs: Whisk in the granulated sugar and brown sugar until the mixture is glossy and combined. Then, add the eggs and the extra egg yolk one at a time, whisking after each addition until the batter looks thick and smooth. Stir in the vanilla extract and fine salt.
- Incorporate Dry Ingredients: Sift the unsweetened cocoa powder into the wet mixture and whisk until fully incorporated. Add the all-purpose flour and espresso powder (if using), folding gently just until the batter has no dry streaks. Avoid overmixing to keep the texture tender. Fold in the semi-sweet chocolate chips and nuts, if desired.
- Fill and Bake: Spread the brownie batter evenly into the prepared pie plate. Bake in the preheated oven for 22 to 28 minutes. The edges should be set and slightly puffed, while the center remains soft and gooey. A toothpick inserted near the center should come out with moist fudgy crumbs, not wet batter.
- Cool and Serve: Allow the pie to cool for at least 30 minutes to set slightly while retaining a gooey texture. Serve warm or at room temperature, optionally accompanied by vanilla ice cream, whipped cream, or a sprinkle of powdered sugar for extra indulgence.
Notes
- For the gooeyest texture, slightly underbake the pie and let it finish setting as it cools.
- If you prefer a more set, brownie-like slice, bake 2 to 4 minutes longer than suggested.
- Use good-quality chocolate to ensure the best flavor and texture.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To refresh refrigerated slices, warm briefly in the microwave to restore the gooey center.
