I like this recipe because it’s rich, decadent, and incredibly easy to prepare using a few store-bought shortcuts without compromising flavor. The browned butter gives the brownies a nutty depth, while the espresso powder enhances the chocolate beautifully. I also love how versatile it is—I can enjoy it warm with ice cream or at room temperature as a classic chocolate pie. It’s a showstopper dessert that always disappears quickly.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 6 tablespoons unsalted butter, room temperature and sliced into 1-inch pieces 2 large eggs 18.3-ounce brownie mix (13×9 family size) ½ cup half-n-half ½ teaspoon espresso powder (optional, but highly recommended) ½ cup semi-sweet chocolate chips 1 deep-dish pie crust, frozen
Directions
I start by placing the butter in a skillet over medium heat. I stir or whisk constantly as it melts, foams, and sizzles. Once it turns a light golden brown and releases a nutty aroma, I immediately remove it from the heat and pour it into a heat-safe bowl to cool for about 10–15 minutes.
While the butter cools, I preheat the oven to 350°F (175°C).
In a large bowl, I beat the eggs for about 3 minutes until foamy. With the mixer on low speed, I add the brownie mix, half-n-half, espresso powder, and the cooled browned butter. I mix until just combined and no dry spots remain.
I gently fold in the chocolate chips, ensuring they’re evenly distributed.
I pour the batter into the frozen pie crust and spread it evenly with a spatula.
I bake the pie for 50–60 minutes, checking for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs. For more precision, I use an instant-read thermometer: 180°F for a fudgy center or 190°F for a more cakey texture.
Once baked, I let the pie cool for at least 30 minutes before slicing.
I love serving it warm with a scoop of vanilla ice cream and a drizzle of caramel or hot fudge for an extra indulgent finish.
Servings and Timing
This recipe makes 8 servings.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Variations
When I want an even richer flavor, I use dark chocolate chips instead of semi-sweet.
For a nutty twist, I fold in chopped walnuts or pecans before baking.
I sometimes use a graham cracker or Oreo cookie crust for a different base flavor.
If I want a mocha version, I increase the espresso powder to a full teaspoon.
For a festive touch, I sprinkle crushed peppermint candies or sea salt flakes on top right after baking.
Storage/Reheating
I store the cooled pie tightly covered with plastic wrap or in an airtight container at room temperature for up to 5 days. For a warm, gooey slice, I reheat individual servings in the microwave for about 15–20 seconds. The pie also freezes well—I wrap slices in plastic wrap and foil, then thaw them at room temperature when ready to serve.
FAQs
Can I use a homemade pie crust instead of frozen?
Yes, I often use my favorite homemade pie crust for a more rustic touch. Just pre-bake it for a few minutes before adding the filling.
What kind of brownie mix works best?
A standard family-size (13×9) brownie mix works perfectly. I like using one that’s labeled “fudgy” for the best texture.
Can I skip browning the butter?
Yes, but browning it adds a deep, nutty flavor that really elevates the pie—it’s worth the extra few minutes.
Do I need to thaw the frozen pie crust first?
No, it can go straight from the freezer to the oven once filled with the batter.
Can I make this without espresso powder?
Absolutely, but I find that a touch of espresso enhances the chocolate flavor without making it taste like coffee.
How do I know when the pie is done?
The edges should be set and the center slightly soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.
Can I make it ahead of time?
Yes, I often bake it a day ahead and store it covered at room temperature. It tastes even better the next day as the flavors meld.
Can I use milk instead of half-n-half?
Yes, but the texture will be slightly less creamy. Half-n-half gives a richer result.
Can I make it gluten-free?
Yes, by using a gluten-free brownie mix and crust. The recipe works beautifully with those substitutions.
What should I serve with it?
I love pairing it with vanilla ice cream, whipped cream, or even a dusting of powdered sugar for a simple finish.
Conclusion
This Brownie Pie is everything I love about dessert—rich, chocolatey, and irresistibly satisfying. The combination of the crisp pie crust and the fudgy brownie center creates the perfect harmony of textures. It’s elegant enough for holidays yet simple enough for weeknight baking. Every slice feels like a little indulgence, especially when topped with ice cream and warm fudge sauce.
A decadent fusion of fudgy brownies and buttery pie crust, this Brownie Pie delivers rich chocolate flavor, gooey texture, and a crisp crust — an indulgent dessert perfect for any occasion.
Ingredients
6 tablespoons unsalted butter, room temperature, cut into 1-inch pieces
Place butter in a skillet over medium heat and cook, stirring constantly, until it turns light golden brown and smells nutty. Immediately remove from heat and pour into a heat-safe bowl. Let cool for 10–15 minutes.
Preheat oven to 350°F (175°C).
In a large bowl, beat eggs for about 3 minutes until foamy. Add brownie mix, half-n-half, espresso powder, and cooled browned butter. Mix just until combined.
Fold in chocolate chips and pour the batter into the frozen pie crust, spreading evenly.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (or internal temperature reaches 180°F for fudgy or 190°F for cakey).
Cool for at least 30 minutes before slicing. Serve warm with ice cream and a drizzle of caramel or hot fudge if desired.
Notes
Use dark chocolate chips for a richer flavor.
Fold in chopped walnuts or pecans for texture.
Swap pie crust for graham cracker or Oreo crust for variation.
Increase espresso powder for a mocha flavor.
Sprinkle crushed peppermint or sea salt on top after baking for a festive finish.
Store at room temperature for up to 5 days; reheat slices in microwave for 15–20 seconds for a gooey texture.
