Gooey Brownie Chocolate Pie (Print Version)
Ultra-chocolatey brownie pie with crisp edges and molten center, perfect with a scoop of ice cream.
# Ingredients:
→ Wet Ingredients
01 -
6 tablespoons unsalted butter
02 -
2 cups semi-sweet chocolate chips, for melting
03 -
3 large eggs
04 -
1 cup granulated sugar
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1/2 cup all-purpose flour
07 -
1/4 teaspoon baking powder
08 -
1/4 teaspoon salt
→ Mix-Ins and Garnish
09 -
1 cup semi-sweet chocolate chips, for folding in
10 -
Hot fudge sauce, for serving (optional)
# Steps:
01 -
Preheat the oven to 350°F. Generously grease a 9-inch pie plate or springform pan with butter or nonstick spray.
02 -
Combine 6 tablespoons unsalted butter and 2 cups semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until completely smooth. Allow the mixture to cool slightly.
03 -
In a separate bowl, beat together 3 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on medium-high speed for about 3 minutes, until pale and fluffy.
04 -
Reduce the mixer speed to low. Gradually pour the melted chocolate mixture into the egg mixture, mixing just until combined. Ensure the chocolate is slightly cooled to prevent curdling the eggs.
05 -
Gently fold in 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt, mixing only until just incorporated.
06 -
Gently fold in the remaining 1 cup semi-sweet chocolate chips to distribute throughout the batter.
07 -
Transfer the batter into the prepared pie plate. Bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly when the pan is gently shaken.
08 -
Let the brownie pie cool completely in the pan for optimal slicing. Serve slightly warmed or at room temperature, garnished with a drizzle of hot fudge sauce and, if desired, a scoop of ice cream or whipped cream.
# Notes:
01 -
For best texture, avoid overbaking—the center should remain gooey for a decadent result.