Chocolate Brownie Pie Recipe
Let’s just go ahead and get this out of the way - I loveeee chocolate!! Chocolate anything, it doesn’t matter, I’ll eat it all. Except for cake. I’m not a cake person. I’ve always liked pies so much better and brownies are one of my favorite desserts. They’re even my constant replacement to birthday cakes. So chocolate brownie pie? Yes, please!! This one is made from scratch (aside from the dough) and will require just a tiny bit more effort to make, but it is still super easy. It’s full of chocolate and can satisfy almost any sweet tooth!
The ingredients you’ll need are:
~Pie crust
~½ cup of butter
~2 oz. of unsweetened chocolate, roughly chopped
~1 cup of sugar
~¾ cup of flour
~2 eggs
~1 tsp of vanilla
~1 cup of semi-sweet chocolate chips
~Salt
The first thing you’ll need to do is place the butter in a medium saucepan and slowly melt it over low heat, stirring occasionally so it doesn’t start to simmer or stay in one place. While I’m waiting on it to melt is usually when I unwrap the pie crust and place it in an ungreased pie pan, curling the edges with my fingertip.
Once the butter is completely melted, add in the unsweetened chocolate and stir constantly to make sure it doesn’t begin sticking to the bottom of the pot. The smaller pieces you cut, the faster it will melt.
As soon as the chocolate has melted, take it off of the heat immediately and stir in the sugar. It will begin to look grainy and will still have more of a liquidy consistency.
Once you have completely combined all of the sugar, add in the flour, eggs, vanilla, and just a dash of salt. Stir in those ingredients well, making sure there are no pockets of flour left behind. At this point, you’ll start to notice it begin to take on the consistency of brownie batter. Add in the chocolate chips and continue stirring only until they’re evenly mixed throughout.
Then it’s time to pour the mixture into the pie crust. Scrape all that you can out of the pot and spread the batter evenly. Bake it in the oven at 350° for about 25 minutes or until the top has a noticeable crust and the sides are firm.
Remove it from the oven and let it cool. Resist all temptations to eat it immediately, although it is completely acceptable to admire the mesmerizing swirls it created. If you want to do the toothpick test, it should come out clean for the most part. But don’t be alarmed if it is a tiny bit gooey. That’s what makes this pie so delicious. It’s like eating brownie batter in a pie form that is also completely safe.
When you just can’t wait any longer (and when it’s cool enough that it won’t completely burn all your taste buds), go ahead and dive right in. It’s delicious on its own, but it also just as perfect topped with a scoop of ice cream, fresh berries, or a warm berry sauce. And no one is to judge how big your piece is and if you go back for seconds. It’s worth it!
This doesn’t need to be refrigerated and is good covered at room temperature for about a week. Not like it will last that long, though! I’ve been obsessed with this and it’s totally a chocolate lover’s dream! If you try this recipe yourself, tag me with a picture on social media or come back and leave me a comment letting me know how you like it! Have a fantastic day!
~Christina~
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