Fudgy Chocolate Brownie Pie
When fudgy brownies and crispy buttery pie collide, you get this gorgeous Fudgy Chocolate Brownie Pie. Deep chocolate flavors and simply divine!
This pie recipe is perfect for chocolate lovers, easy to make (with some prep done ahead of time) and ultra-portable and easy to serve which makes it perfect for birthdays, picnics or a get together! Serve it with some Chantilly Cream on top and you’ve got a gorgeous looking pie that people will be begging to dig into!
If you’re a brownie aficionado
Like me and love the ultra-fudgy, chewy and chocolatey experience brownies provide, then make sure you check out my Fudgy Homemade Chocolate Brownies, that’s the recipe I used in this pie. I have a fun Chocolate Cosmic Brownies recipe that’s fun for kids and I have Chewy Chocolate Brownies and Ghost Brownies that are yum too!
For now, let’s get stuck into brownies in pie form. I want to begin with my flaky Butter Pie Crust!
That Flaky Pie Crust!
We begin with an amazing home made Butter Pie Crust. I have a great recipe for it here which includes a step by step and all the tips and tricks you need to know, including an in depth video to making an amazing pie crust. Check it out.
You will need to make the pie dough two hours in advance to give it time to chill before rolling it out, adding it to your pie dish and blind baking it. Once you’ve done that, the pie filling takes 10 minutes to make, but more on that below.
What makes Fudgy Brownie Pie so amazing?
There are two things that make this chocolate pie so amazing!
- Buttery pie Crust – my butter pie crust recipe is so flaky and buttery and perfectly pairs with this fudgy brownie pie. The key to getting a flaky pie crust is blind baking this. I have a full step by step on how to make the perfect Butter Pie Crust here. You’ll need to make it 2 hours in advance to give it time to chill.
- Fudgy Brownie Goodness! – The brownie filling I used in this pie is basically my Fudgy Brownie Recipe minus the walnuts. Although the walnuts would be nice in this pie too! If you love an ultra-chocolatey fudgy brownie, this is 100% that bit… I mean, pie! It’s because I use both cocoa powder and melted dark chocolate.
Ingredients You Need To Make Fudgy Brownie Pie
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.Jump to Recipe
- Butter Pie Crust Recipe – grab the recipe here. You’ll need to make this pie crust at least 2 hours in advance.
- Unsalted Butter – this recipe relies on a few very good quality ingredients. Butter is one of them. Use a good quality unsalted butter. Usually butter from New Zealand.
- Chocolate – I use nestle cooking chocolate buttons. They’re easy to work with when melting and are specially formulated to work in baking recipes. You can use block cooking chocolate. Both chocolates can be found in the baking isle of your supermarket. Regular eating chocolate will not work for this recipe.
- Eggs – I used large eggs. The egg yolk used in this recipe helps give the brownie recipe a chewier texture.
- Sugar – I used granulated, but caster will also work. Make sure you whip the eggs and sugars well enough that most of it is dissolved. It won’t be fully dissolved.
- Brown sugar – dark, regular or light will work. It will just depend how much of the molasses you want coming through in the flavor of the brownie.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Flour – I used all-purpose flour. It’s important to sift this into the batter to avoid lumps or overmixing to get rid of lumps.
- Cocoa powder – I used a good quality cocoa powder Dutch Processed cocoa powder.
- Salt – I used regular salt.
- Garnish – I used some of my Chantilly Cream to garnish each slice of the pie along with some chocolate shavings. You can use regular whipped cream, or even ice cream, and to shave the chocolate use a vegetable peeler and grate a block of chocolate over the cream.
How to make Fudgy Brownie Pie!
- Make the pie dough, chill, roll out and blind bake. For a full recipe and step-by-step on how to make the Butter Pie Crust, grab the recipe here!
- Melt the chocolate and butter together
- Add sugars, eggs and salt to a large mixing bowl.
- Whip for 3 minutes until pale and fluffy
- Add chocolate and mix.
- Sift in dry ingredients.
- Mix with a spatula until well combined.
- Add to pie crust.
- Cover the top of the pie crust with foil.
- Bake and allow to cool down. Serve with cream and chocolate shavings or ice cream.
Tips and Tricks For Recipe Success!
- Make the pie crust at least 2 hours in advance and blind bake the pie.
- Serve at room temperature for a soft and ultra-fudgy experience.
- Serve with whipped cream or with ice cream!
- Don’t make brownie batter in advance. It won’t bake the same if made in advance. Make it fresh, pour it in the pie crust and bake straight away for best results.
- Use a glass or metal pie dish. Ceramic pie dishes look good, but don’t bake as well as glass and metal.
Frequently Asked Questions about Fudgy Brownie Pie
What does it taste like?
Buttery flaky pie crust with an ultra-chocolate and fudgy brownie filling. All baked to utter perfection!
How do I store this?
Store in an airtight container for up to three days in the fridge. Add garnish: cream of ice cream right before serving.
Can I freeze this pie?
Yes! Slice up, wrap tightly in plastic wrap and freeze for up to 4 weeks. Thaw completely and serve.
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Fudgy Chocolate Brownie Pie
Butter Pie Crust
- 1 Butter Pie Crust blind baked
- 1/2 cup (110 g) unsalted butter
- 3/4 cup (160 g) dark cooking chocolate, chopped (see notes)
- 2 large eggs
- 1 egg yolk see notes
- 1/2 cup (105 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 tsp vanilla extract
- 3/4 cup (115 g) all-purpose flour
- 1/4 cup (25 g) cocoa powder
- 1/2 tsp salt
- Chantilly Cream to serve
- Chocolate shavings to garnish
Learn How To Make it! [VIDEO]
Butter Pie Crust
- For this recipe you’ll need to make one batch of my Butter Pie Crust. I would recommend making it the day before to give it enough time to chill. But you can find the recipe here and it’s more in depth.
- Once you’ve made the dough, roll out 30cm / 12-inches in diameter. Drape over a 9-inch pie dish and lift the edges (don’t stretch) to encourage the dough to go to the bottom. Cut away the excess and fold under itself. Crimp as shown in the photos and place in the freezer.
- Preheat a fan-forced oven to 170C / 325F.
- Once frozen, line with baking paper and aluminum foil. Fill with baking beads or dried chickpeas. Bake for 15 minutes. Once baked, carefully take out the baking beads by lifting out. Bake for a final 5 minutes until golden.
- Use a fork to prick holes in the bottom. Brush with egg wash. Leave the oven and let’s get to the brownie filling!
- To a medium sized bowl add the flour, cocoa powder and whisk to combine. Set aside.
- Add the unsalted butter and chocolate to a heatproof bowl and microwave for 30 seconds at a time. Use a spoon to stir each time until melted and smooth. Allow to cool to room temperature, but not set.
- To a separate bowl, add the eggs, egg yolk and both sugars. Use an electric hand beater or stand mixer fitted with a whisk attachment to beat until pale and thick, about 3 minutes. Add half the egg mixture to the chocolate mixture and fold through. Then add the remaining egg and repeat.
- Add the dry ingredients and fold through until no dry ingredients are showing. Pour into the pie.
- Line the top of the pie crust with aluminum foil. Bake for 30 minutes or until a skewer inserted into the center comes out with wet crumbs. The top will be shiny. Allow to cool down completely before slicing. Serve with Chantilly Cream or ice cream!