I love how effortlessly impressive this dessert is. It uses just a handful of pantry staples, but the result is a deeply chocolatey pie with contrasting textures—chewy edges, gooey center, and bursts of melted chocolate throughout. It’s a fantastic choice when I need something quick, comforting, and guaranteed to satisfy any chocolate craving. Plus, it’s endlessly customizable with mix-ins and toppings, so I can easily make it my own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 tbsp unsalted butter
3 cups semi-sweet chocolate chips (divided)
2 cups for melting
1 cup for folding in
3 large eggs
1 cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
Hot fudge sauce (optional, for serving)
Directions
Preheat and prepare I preheat the oven to 350°F (175°C) and generously grease a 9-inch pie plate or springform pan.
Melt butter and chocolate I melt the butter and 2 cups of chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between until smooth. Then I let it cool slightly so it doesn’t scramble the eggs later.
Beat eggs and sugar In a separate bowl, I beat the eggs, sugar, and vanilla for about 3 minutes, until the mixture is pale and fluffy.
Combine mixtures On low speed, I gradually add the melted chocolate mixture into the egg mixture, making sure it’s well combined.
Add dry ingredients I fold in the flour, baking powder, and salt just until there are no dry streaks.
Add remaining chocolate chips I gently stir in the remaining 1 cup of chocolate chips to create gooey pockets throughout the pie.
Bake I pour the batter into the prepared pan and bake for 35–40 minutes, until the edges are set but the center still jiggles slightly.
Cool and serve I let the pie cool completely before slicing. I like to serve it slightly warm with vanilla ice cream and hot fudge sauce for extra indulgence.
Servings and timing
This recipe serves 8 people.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes
Variations
Salted Caramel Swirl: I swirl in caramel sauce before baking for an extra decadent touch.
Nutty Crunch: Chopped pecans or walnuts folded into the batter give a nice texture contrast.
Espresso Kick: I add a spoonful of espresso powder to the melted chocolate to deepen the chocolate flavor.
Minty Twist: Mint extract and mint chips give this pie a refreshing spin.
Peanut Butter Bliss: Swirling in peanut butter before baking adds a salty-sweet combo I love.
Berry Burst: Fresh raspberries or strawberries bring tartness to balance the sweetness.
Vegan Option: I use flax eggs, dairy-free chocolate, and plant-based butter for a vegan-friendly version.
Storage/Reheating
Room Temperature: I store the pie in an airtight container for up to 2 days. Refrigerator: It stays fresh in the fridge for 4–5 days. I bring it to room temp or gently warm it before serving. Freezer: I wrap individual slices and freeze them for up to 2 months. I thaw them overnight in the fridge or warm gently in the oven before eating.
FAQs
Can I use a different pan size?
Yes, I sometimes bake it in an 8-inch pan, but I increase the bake time by a few minutes and check the center for jiggle around 40–45 minutes.
Can I use glass or ceramic instead of metal?
Yes, but I lower the oven temperature by 25°F and expect a slightly longer bake time to ensure the center is just right.
How do I get clean slices?
I run a sharp knife under hot water between each cut. This helps slice through the gooey center without dragging.
Why does the top crack?
The crackly top is a result of the whipped egg and sugar base—it’s part of what makes this dessert so great. I always aim for that crinkled crust.
Can I make it less sweet?
If I want to tone it down, I use darker chocolate chips (60–70% cocoa) for a more balanced, bittersweet flavor.
Conclusion
This gooey brownie pie is one of those desserts I never get tired of making—or eating. It’s rich, indulgent, and endlessly customizable. Whether I’m serving it warm with ice cream, dressing it up with fruit and whipped cream, or enjoying a leftover slice straight from the fridge, it never fails to deliver comfort and chocolatey joy.
This rich, crackly-topped brownie pie has a molten center that melts hearts. Serve warm with ice cream and hot fudge for the ultimate chocolate dessert.
