Decadent Gooey Brownie Pie

This gooey brownie pie transforms simple ingredients into a decadent dessert that satisfies even the most intense chocolate cravings. The crackly top gives way to a fudgy center that melts in your mouth with each bite, making it the perfect balance between a classic brownie and a molten chocolate cake.

I first made this brownie pie for a last minute dinner party when I had no time for an elaborate dessert. The guests were so impressed they thought I had spent hours in the kitchen, and now it's my secret weapon for any gathering where chocolate lovers are present.

Ingredients

• Unsalted butter: Provides richness and moisture without adding saltiness
• Semisweet chocolate chips: Create the intense chocolate flavor, choose high quality chips for the best result
• Large eggs: Bind everything together while creating that distinctive crackly top
• Granulated sugar: Balances the chocolate without making it too sweet
• Vanilla extract: Enhances the chocolate flavor, use pure extract not imitation for best results
• All purpose flour: Gives just enough structure while keeping the center fudgy
• Baking powder: Provides a slight lift while maintaining the dense texture
• Salt: Amplifies all the flavors, particularly the chocolate, use kosher salt for best results
• Hot fudge sauce for serving: Makes this dessert even more indulgent

Step-by-Step Instructions

Prepare the baking dish:

Thoroughly grease your 9inch pie plate or springform pan with nonstick spray, making sure to get into all corners and up the sides. This step is crucial as the gooey nature of this dessert means it can stick easily if not properly prepared.

Melt the chocolate and butter:

Combine 2 cups of chocolate chips and all the butter in a microwave safe bowl. Heat in 30second intervals, stirring thoroughly between each, until completely smooth. The mixture should be glossy but not hot. Allow it to cool slightly so it does not cook the eggs when added.

Whip the egg mixture:

In a large bowl, beat the eggs, sugar, and vanilla with a hand mixer for a full 3 minutes. This step is essential as it creates air bubbles that help form the crackly top. The mixture should become pale and nearly double in volume, looking almost like a thin cake batter.

Combine chocolate and egg mixtures:

With the mixer on low, gradually stream the melted chocolate into the egg mixture. Pour slowly to prevent the warm chocolate from cooking the eggs and to maintain the air incorporated during the previous step. Mix just until fully combined with no streaks remaining.

Add dry ingredients:

Gently fold in the flour, baking powder, and salt with a rubber spatula using a cutting motion rather than stirring. Stop mixing as soon as no dry flour is visible to avoid developing gluten which would make the brownies tough rather than fudgy.

Add remaining chocolate chips:

Fold in the remaining cup of chocolate chips by hand. These will create pockets of melty chocolate throughout the finished pie that add wonderful texture contrast to each bite.

Bake to perfection:

Pour the batter into your prepared pan and bake at 350°F for exactly 3540 minutes. You will know it is done when the top is crackly and the center is puffed but still jiggles slightly when gently shaken. Do not overbake as this will ruin the gooey interior.

Cool completely:

Allow the brownie pie to cool fully at room temperature before slicing. The cooling process allows the center to set to the perfect gooey consistency. Cutting too early will result in a messy though still delicious pie.

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The semisweet chocolate is truly the star of this recipe. I once tried making it with milk chocolate chips instead, and while it was still good, it lacked that deep intensity that makes this dessert so special. My daughter now requests this every year for her birthday instead of traditional cake, proving that sometimes the simplest recipes become the most treasured family traditions.

Serving Suggestions

This brownie pie is incredibly versatile when it comes to serving. For an elegant dinner party presentation, warm individual slices slightly in the microwave for 10 seconds before adding a scoop of vanilla bean ice cream and drizzling with warm hot fudge sauce. The contrast between the warm gooey brownie and cold ice cream creates an irresistible texture experience.

Storage Tips

To maintain the perfect texture, store any leftover brownie pie at room temperature under a cake dome or loosely covered with foil for up to 3 days. Avoid refrigerating as this will cause the texture to become dense and lose its gooey quality. If you need to store it longer, wrap individual slices tightly in plastic wrap then foil and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

Make It Your Own

This recipe serves as an excellent base for countless variations. Try adding a teaspoon of espresso powder to the melted chocolate to enhance the chocolate flavor without adding coffee taste. For a nutty version, fold in half a cup of toasted chopped walnuts or pecans along with the chocolate chips. During the holidays, a few drops of peppermint extract and crushed candy canes on top create a festive twist that everyone loves.

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This dessert is sure to impress every chocolate lover and may just become your go-to treat for every occasion!

Frequently Asked Questions

→ How do I know when the brownie pie is done baking?

The brownie pie is done when the center is puffed up and the top develops a crackly surface, usually after 35-40 minutes at 350°F. The center should still be quite jiggly when you remove it from the oven - this ensures the gooey texture once cooled. If you bake until completely set, you'll lose the signature molten center.

→ Can I use a different type of chocolate chips?

Yes, you can substitute the semi-sweet chocolate chips with milk chocolate for a sweeter taste, dark chocolate for a more intense flavor, or even flavored chips like mint or peanut butter. Just keep the same quantity (3 cups total) to maintain the proper texture.

→ Why do I need to beat the eggs and sugar for a full 3 minutes?

Beating the eggs and sugar for 3 minutes incorporates air and creates structure in the batter, which is essential for developing the characteristic crackly top crust. This step shouldn't be rushed or skipped as it's crucial for the pie's texture and appearance.

→ Can I make this brownie pie in advance?

Yes, you can make this brownie pie 1-2 days in advance. After cooling completely, cover it tightly with plastic wrap and store at room temperature. To recreate the gooey center, warm individual slices briefly in the microwave (10-15 seconds) before serving with hot fudge sauce.

→ What can I serve with the brownie pie besides hot fudge sauce?

While hot fudge sauce is recommended, other delicious pairings include vanilla ice cream, whipped cream, caramel sauce, fresh berries, or a sprinkle of powdered sugar. For an extra indulgent treat, try a combination of vanilla ice cream with the hot fudge sauce.

→ Why is my brownie pie too gooey in the center?

If your brownie pie seems too gooey even after cooling completely, it may have been underbaked. Though this dessert should have a molten center, it should still set enough to slice. Next time, try adding 3-5 minutes to your baking time while still ensuring the center remains slightly jiggly when removed from the oven.