Ingredients
For one 9‑inch Gooey Brownie Pie, you’ll need:
- 6 tablespoons butter
- 3 cups semi‑sweet chocolate chips, divided (2 cups melted, 1 cup folded in)
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½ cup all‑purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
These amounts mirror many gooey brownie pie and fudgy brownie pie recipes that use melted chocolate, three eggs, and a small amount of flour to keep the texture dense and rich rather than cakey. The extra cup of chocolate chips folded in at the end is a common trick for creating little pockets of melted chocolate throughout the pie.
Step‑by‑step directions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Grease a 9‑inch pie plate or a 9‑inch springform pan with butter or nonstick spray. A springform pan is especially helpful if you want to release the entire pie for serving on a platter, while a pie plate gives a more rustic, scoop‑able presentation.
Set the prepared pan aside while you make the batter.
Step 2: Melt butter and chocolate
In a heatproof bowl, combine the 6 tablespoons of butter and 2 cups of the semi‑sweet chocolate chips. Melt them together:
- Using a double boiler: Set the bowl over a pot of gently simmering water, making sure the bowl doesn’t touch the water. Stir until the mixture is melted and smooth.
- Or in the microwave: Heat at 50% power in 30‑second bursts, stirring between each interval, until completely melted and silky.
Once melted, set the chocolate mixture aside to cool slightly. You want it warm but not hot so it doesn’t scramble the eggs when you combine them later. This “cool slightly” step is frequently emphasized in brownie and brownie pie recipes for the same reason.
Step 3: Whip the eggs, sugar, and vanilla
In a mixing bowl or the bowl of a stand mixer, add the 3 eggs, 1 cup sugar, and 1 teaspoon vanilla extract. Beat on medium‑high speed for about 3 minutes, or until the mixture becomes thick, lighter in color, and slightly foamy.
Beating the eggs and sugar to this stage incorporates air, which helps the brownie pie rise a bit and creates that classic shiny, crackly top associated with good brownies.
Step 4: Combine the chocolate and egg mixtures
With the mixer on low speed, slowly pour the cooled melted chocolate mixture into the whipped egg mixture in a thin stream. Mix just until everything is fully combined and the batter looks uniform and glossy, scraping down the sides and bottom of the bowl if needed to make sure no egg mixture is left unmixed.
Avoid adding the chocolate all at once or while it’s still very hot, as that can cause streaks or partially cooked egg.
Step 5: Add the dry ingredients
In a separate bowl, whisk together the ½ cup all‑purpose flour, ¼ teaspoon baking powder, and ¼ teaspoon salt. This ensures the leavening and salt are evenly distributed.
Gently fold the dry mixture into the chocolate batter using a spatula. Stir only until the last streaks of flour disappear. Overmixing at this point can develop gluten, which would lead to a tougher, more cake‑like texture instead of a fudgy, gooey one.
Step 6: Fold in the remaining chocolate chips
Add the remaining 1 cup of semi‑sweet chocolate chips to the batter and fold gently to distribute them evenly. These chips provide extra bursts of melted chocolate in every slice and help emphasize the pie’s “gooey” character.
If you like, this is also the stage where you can fold in about ½ cup of chopped nuts, such as walnuts or pecans, for additional texture and flavor. Nutty brownie pies often use this ratio of nuts to batter.
Step 7: Bake
Pour the batter into the prepared 9‑inch pie plate or springform pan and smooth the top with a spatula.
Bake at 350°F (175°C) for 35 to 40 minutes, or until:
- The top is puffed and crackly
- The edges look set
- The center is just set but still slightly soft if gently jiggled
A toothpick inserted near the center should come out with a few moist crumbs, not completely dry. Many gooey brownie pie recipes emphasize that a cracked top is completely normal—and desirable—as it’s characteristic of brownies and indicates a shiny, crusty surface over a softer interior.
Step 8: Cool and serve
Cool the pie in the pan on a wire rack. For cleaner slices, allow it to cool almost completely; for extra‑gooey, spoonable servings, you can slice while it’s still slightly warm.
To serve, cut into wedges and plate on their own or add toppings like:
- Warm hot fudge or chocolate sauce
- A scoop of vanilla ice cream
- Whipped cream and chocolate shavings
Serving brownie pie “a la mode” is a popular suggestion in brownie pie recipes, turning it into a full brownie sundae style dessert.
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