I love baking for simple joy. This Gooey Brownie Pie is one of those treats I make when I want deep chocolate that still melts in your mouth. It is rich, soft in the center, and easy to share.
Dad James first tried this pie the day I baked it for a family picnic. He nodded and asked for a second slice before anyone else.
What You’ll Need
- 6 tablespoons unsalted butter
- 3 cups semisweet chocolate chips (divided)
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
My Trusted Kitchen Tools
I keep a few tools ready for this pie. I use a 9-inch springform pan or a deep pie plate to help the edges cook just right. I use a heat-safe bowl to melt the chocolate and butter. A hand mixer makes the eggs and sugar turn pale and fluffy fast. I also use a rubber spatula to fold the flour. If you want an easy fall spin, I like to read ideas for apple brownies for a fall twist and borrow one small idea now and then.
Other items that help are an oven mitt, a cooling rack, and a small sieve for a light dusting of cocoa or powdered sugar. I work with simple tools. They make the process calm and steady.
Bringing It All Together
- Preheat the oven to 350°F (175°C).
- Grease a pie plate or a 9-inch springform pan and set it aside.
- Melt the butter with 2 cups of the chocolate chips in a heat-safe bowl until smooth.
- Let the melted chocolate cool slightly.
- Beat the eggs, sugar, and vanilla on medium-high speed for about 3 minutes until pale and fluffy.
- Slowly add the cooled melted chocolate to the egg mix and stir until it blends.
- Fold in the flour, baking powder, and salt gently until just mixed.
- Fold in the remaining 1 cup of chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes until the edges are set and the center is puffed but still soft.
- Remove the pie from the oven and let it cool completely on a rack.
- Slice and serve plain or topped with warm hot fudge.
Making It Your Own (Swaps & Ideas)
I like to change small things when I want a new note. Swap half of the semisweet chips for dark chips if you want a deeper chocolate taste. Add a teaspoon of instant espresso powder to the melted chocolate for a mild coffee lift that makes the chocolate sing. Stir in a half cup of chopped nuts if you want a crunch, or a handful of dried cherries for a sweet-tart pop.
For a more cake-like crumb, you can add one extra tablespoon of flour. For a chewier, more molten center, remove the pie from the oven a few minutes earlier. If you love a gooey top, add a thin layer of chocolate ganache after the pie cools and then chill for a set but soft finish. When I am in a hurry, I use a microwave to melt butter and chips, but I heat at low power and stir often so the chocolate stays smooth.
If you like cream pies and rich, nutty layers, you might enjoy a nut-forward idea I use from time to time: try my note on Amish peanut butter cream pie and borrow the simple topping idea to pair with a slice of this brownie pie.
How We Love to Serve It
We keep the plate simple. I often warm a wedge for a few seconds in the microwave and add a scoop of vanilla ice cream. The cold cream and the warm center make each bite sing. For more guests, I set a small bowl of hot fudge so people can choose their extra touch. Fresh berries also make a bright match and cut the richness.
We sometimes serve thin slices after dinner with coffee. For fall treats, pair a slice with spiced ciders or little hand pies. If you love cozy, seasonal sweets, try a side idea that pairs well with rich chocolate like the soft spice of apple cider whoopie pies for a fall table.
A Few Tips For Success
I keep the steps calm and steady. Use room temperature eggs so they beat up light and make the batter hold air. When you melt the butter and most of the chips, stir until smooth and then let the mix cool so you do not cook the eggs when you combine them. Do not overmix after you add the flour. A gentle fold keeps the crumb tender and the center soft.
Watch the bake time closely. Ovens vary, and 35 minutes can be perfect in one oven and need five more minutes in another. The edges should look set and a little cracked, but the center should still look soft and slightly puffed. It will sink as it cools and turn gooey and just right.
Use a good springform pan if you want tidy slices. The removable side lets you lift the pie out for neat serving. If you bake in a regular pie plate, cool fully before slicing for cleaner wedges.
Saving Some For Later
I wrap cooled slices tightly in plastic wrap or store them in an airtight container. The pie keeps at room temperature for one day. For longer, store in the fridge for up to five days. Warm a slice for 10 to 15 seconds in the microwave before you serve so the center becomes gooey again.
You can freeze whole pie or single slices. Wrap well and freeze for up to three months. Thaw in the fridge overnight and warm briefly before eating. I like to freeze single slices so I can pull one out for a quick warm dessert.
From My Kitchen to Yours
I hope you try this Gooey Brownie Pie for a family night or a small party. I make it when I want a treat that feels rich but is simple to make. I think you will love how it brings people together.
Your Questions, Answered
Can I make Gooey Brownie Pie ahead of time?
Yes, you can make Gooey Brownie Pie a day ahead. I bake it, let it cool, and cover it at room temperature or in the fridge. Warm a slice for a few seconds before serving to bring back that gooey feel.
How do I keep the center of Gooey Brownie Pie gooey?
To keep the center gooey for Gooey Brownie Pie, watch the bake time and stop when the edges are set and the center is still soft. The pie will firm as it cools but stay gooey inside.
Can I freeze Gooey Brownie Pie?
You can freeze Gooey Brownie Pie. Wrap slices tight and freeze up to three months. Thaw in the fridge overnight and warm a bit before serving for a fresh taste.
Print
Gooey Brownie Pie
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and soft brownie pie that melts in your mouth, perfect for sharing.
Ingredients
- 6 tablespoons unsalted butter
- 3 cups semisweet chocolate chips (divided)
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a pie plate or a 9-inch springform pan and set it aside.
- Melt the butter with 2 cups of the chocolate chips in a heat-safe bowl until smooth.
- Let the melted chocolate cool slightly.
- Beat the eggs, sugar, and vanilla on medium-high speed for about 3 minutes until pale and fluffy.
- Slowly add the cooled melted chocolate to the egg mix and stir until it blends.
- Fold in the flour, baking powder, and salt gently until just mixed.
- Fold in the remaining 1 cup of chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes until the edges are set and the center is puffed but still soft.
- Remove the pie from the oven and let it cool completely on a rack.
- Slice and serve plain or topped with warm hot fudge.
Notes
Serve warm with vanilla ice cream or hot fudge for extra richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: brownie pie, gooey brownies, chocolate dessert, easy baking, rich desserts