Description
This rich, gooey brownie pie features a graham cracker crust, fudgy chocolate center, and a luscious caramel layer — perfect for chocolate lovers and special dessert nights.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Brownie Filling:
1/2 cup unsalted butter
1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
Pinch of salt
1/4 teaspoon baking powder
For the Caramel Layer:
1/2 cup caramel sauce (store-bought or homemade)
1/4 teaspoon sea salt (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch pie dish.
Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom and sides of pie dish. Bake for 8–10 minutes and cool.
Melt butter and chocolate chips together in a microwave-safe bowl, stirring until smooth.
In another bowl, whisk sugars, eggs, and vanilla. Stir in melted chocolate mixture.
Sift in flour, cocoa powder, salt, and baking powder. Mix just until combined.
Pour half the brownie batter into the crust. Drizzle caramel evenly, sprinkle with sea salt if using.
Spoon remaining batter over the caramel and smooth the top.
Bake for 25–30 minutes, until top is set and center is still slightly soft.
Cool slightly before serving. Best served warm with ice cream or extra caramel.
Notes
For extra richness, use a chocolate cookie crust instead of graham crackers.
Add espresso powder or dark chocolate chunks to deepen flavor.
Swirl extra caramel into the top layer before baking for an even gooier pie.
Top with crushed pretzels or pecans for crunch and contrast.
Store at room temp for 2 days or refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
