Gooey, chocolatey fudge brownie pie—because when flaky pastry meets the most decadent brownie, the result is irresistible.
I’m not naturally a pie baker, so I usually stick to cakes. I’ll leave the quick, flawless pie-making to the grandmas who can whip up a perfect crust with their eyes closed. Maybe one day I’ll inherit that apple-pie gene.
But I do have a weakness for brownies. When the idea of a brownie baked inside a pie crust crossed my mind, I knew it was time to confront my pie-crust apprehension. A fudgy, ultra-chocolate brownie wrapped in a flaky pastry is absolutely worth the effort—and a gentle way to experiment with pie without competing with the pros.
Meet Fudge Brownie Pie. Dense, intensely chocolatey, and decadently fudgy, it’s baked inside a flaky pie shell for added texture and charm. Top it with vanilla ice cream and caramel for an over-the-top dessert, or keep it simple with fresh berries. Either way, it’s brownie heaven.
For the Flaky Pie Crust
For this recipe I used an all-shortening crust. You can make pie crust with butter, shortening, or a mix. Shortening is forgiving and creates a very flaky texture, while butter adds more flavor. Since the brownie filling is rich, an all-shortening crust keeps the process simple without compromising texture. Use your favorite homemade crust or a refrigerated pre-made crust to save time—if frozen, thaw it in the fridge. Note: the crust does not need to be pre-baked; pour the brownie batter into the unbaked shell and bake everything together.
Here’s what the crust looked like before baking.
For the Fudge Brownie
These brownies are for serious chocolate lovers: gooey, decadent, and intensely fudgy. To get that fudgy texture we melt dark chocolate with butter instead of using cocoa powder, add an extra egg yolk for richness, and keep flour to a minimum—more flour makes brownies cakier. I used 70% dark chocolate for a bold flavor; swap to 50–60% for a milder, kid-friendly version. Bake the pie about 30–35 minutes so the top is set but the center remains gooey. The pie crust helps insulate the batter, so the filling stays extra fudgy while baking.
If you need a special birthday dessert for a chocolate fan—or just want to treat yourself on a regular Monday—this brownie pie fits the bill.
Fudge Brownie Pie
Fiona Dowling
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Ingredients
For the Pie Crust
- 1 and 1/3 cup all-purpose flour, spooned & leveled
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup vegetable shortening, chilled and cut into 1-inch cubes
- 3–6 tablespoons very cold water
For the Brownie
- 2/3 cup unsalted butter
- 5.5 oz dark chocolate (50–70% cocoa)
- 1 and 1/4 cup granulated sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 1 large egg yolk (in addition to the 2 eggs)
- 1 cup all-purpose flour, spooned & leveled
Instructions
To Make the Pie Crust
- In a large bowl whisk together the flour, sugar and salt. Cut in the shortening with a fork or pastry cutter until the pieces are smaller than a pinky fingernail. Stir in cold water one tablespoon at a time until the dough just holds together—if it holds when squeezed, it’s ready; if it crumbles, add a little more water.
- Form the dough into a flat disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
- When ready, remove the dough and lightly flour a countertop. Roll the dough into an 11–12 inch circle and transfer to a 9-inch pie plate by rolling the dough onto the rolling pin and unrolling it over the plate.
- Gently press the dough into the plate, trim excess, and fold the edge under. Crimp or shape the rim as desired. Chill the prepared crust in the refrigerator while you make the brownie.
To Make the Brownie (or start here if using a 9-inch refrigerated pie shell)
- Preheat oven to 350°F (175°C). If using a refrigerated pre-made crust, make sure it is fully thawed and in a 9-inch pie plate, then chill until ready.
- Place butter and chopped dark chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until smooth. Let cool 5 minutes. Alternatively, melt over a double boiler.
- Whisk in sugar, vanilla, and salt. Whisk in the eggs and extra yolk—ensure the chocolate mixture is not hot to avoid scrambling the eggs. Fold in the flour gently until combined.
- Remove the chilled crust from the fridge and pour the brownie batter into the prepared shell. Cover the crust edge with a pie shield or foil to prevent over-browning.
- Bake 30–35 minutes. After 15–20 minutes remove the shield so the edges can brown. The top should be set and no longer glossy when done; the center will remain gooey. For a less gooey center bake 35–40 minutes. The pictured pie baked 32 minutes.
- Let the pie cool completely before serving. Store covered in the refrigerator for up to 4 days.
Nutrition
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