Why You’ll Love Chocolate Brownie Pie Recipe

I enjoy this recipe because it’s simple, nostalgic, and always satisfying. I like how the brownie filling bakes up soft and gooey inside the crisp crust, giving me the best of both worlds. It’s perfect for casual desserts, family gatherings, or whenever I want a chocolate fix without a lot of effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pouch brownie mix prepared according to package directions, using listed eggs oil and water
1.1 cups chocolate chips semi-sweet or sweet for added pockets of melted chocolate
1 unbaked 9-inch pie crust store-bought or homemadekept chilled

Directions

I start by preheating the oven to 350°F so it’s ready to go. In a medium mixing bowl, I prepare the brownie batter according to the package directions. Once the batter is smooth, I gently fold in the chocolate chips so they’re evenly distributed.

I pour the brownie batter into the chilled, unbaked pie crust and use a spoon or spatula to spread it evenly all the way to the edges. I transfer the pie to the oven and bake it for 25 to 30 minutes, until the center is just set but still soft.

I remove the pie from the oven and let it cool slightly before slicing. I like serving it warm or just slightly cooled, when the center is still rich and fudgy.

Servings and Timing

I usually slice this pie into 10 servings. It takes about 15 minutes to prep, 30 minutes to bake, and around 15 minutes to cool, making the total time about 1 hour.

Variations

I sometimes use dark chocolate chips for a deeper chocolate flavor. When I want extra texture, I mix in chopped nuts with the chocolate chips. I also like serving this pie with a scoop of vanilla ice cream for a classic pairing.

Storage/Reheating

I store leftover brownie pie covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm individual slices briefly in the microwave until just heated through.

FAQs

Can I make this pie ahead of time?

I often bake it earlier in the day and reheat slices before serving.

How do I know when the brownie pie is done?

I look for a center that’s set but still soft, not fully firm.

Can I use a homemade brownie batter?

I can, as long as the batter amount matches a standard brownie mix.

Should I blind bake the crust?

I don’t need to for this recipe since the brownie filling bakes quickly.

Can I freeze Chocolate Brownie Pie?

I freeze slices individually and thaw them before reheating.

What kind of pie crust works best?

I like a standard flaky pie crust, either homemade or store-bought.

Can I add extra chocolate?

I sometimes drizzle melted chocolate over the top before serving.

Is this pie very sweet?

I find it rich and sweet, so smaller slices are perfect.

Can I serve this cold?

I can, but I prefer it warm for the gooey texture.

What pairs well with this pie?

I love serving it with ice cream, whipped cream, or fresh berries.

Conclusion

I keep this Chocolate Brownie Pie in my dessert rotation because it’s comforting, easy, and always a crowd-pleaser. I love how the fudgy brownie filling and flaky crust come together into a dessert that feels nostalgic, indulgent, and perfect for sharing.