Fudge Brownie Pie

Gooey, chocolatey, fudge brownie pie. Because when flaky pastry surrounds the most decadent brownie – it’s a very good thing.I’m not much of a pie baker. And since I know so many people that are – I usually decide to cut my losses and stick to cake instead.

I’ll leave the pies to all the grandmas who can whip up flaky pie perfection without a recipe, eyes closed, in 20 minutes flat. And maybe in 40 years if I become a grandma, I’ll magically get that apple pie baking gene.

But I have a weakness for brownies. And when I got the idea of making a brownie pie – I knew it was time to face my pie crust fears. Because a fudgy, super chocolate-y brownie encased in flaky pie crust is clearly a necessary life goal. And a perfect way to foray into the realm of pie without facing the stiff competition.

Introducing, Fudge Brownie Pie. It’s dense, it’s chocolate-y, it’s fudgy, it has a flaky pastry crust, and it’s the perfect way to take your brownies up a notch. You can turn it into a brownie pie sundae with ice cream and caramel sauce if you’re going for the ultimate in decadence, or go the minimalist route with fresh berries. Either way – it’s brownie heaven.

For the Flaky Pie Crust

Now, for this recipe I decided to stick with an all-shortening pie crust. When making pie crust you can use butter, shortening, or a combination of the two. Shortening is far more forgiving than butter and gives the flakiest texture – but butter adds more flavor. Since the brownie is so rich already, I decided to use an all-shortening pie crust since it’s easier to work with and I didn’t miss the extra butter flavor. Feel free to use a different pie crust recipe if you have a personal favorite – or you can use a pre-bought, refrigerated pie crust if you’re looking to save time. If it’s frozen you’ll need to dethaw it in the fridge before getting started. (Note- you don’t need to bake the pie crust first. The brownie batter gets poured into the unbaked crust, and everything is baked together).

Here’s what mine looked like before it went into the oven.

For the Fudge Brownie

Now did someone say chocolate??? Because these brownies are for the true chocolate lover. They’re gooey, decadent and ridiculously fudgy – which is exactly how you want a brownie pie to be. Now, to make the brownie extra fudgy we’re using melted dark chocolate instead of cocoa, adding an extra egg yolk, and keeping the flour to a minimum. More flour leads to cakier brownies. I used 70% dark chocolate in this recipe for a rich chocolate flavor, but if you’re serving these to children I’d choose 50% or 60% dark chocolate instead. Then to keep the brownie gooey, we’ll bake the brownie pie for about 30-35 minutes. The top will look set and no longer shiny when it comes out of the oven, but the inside will still be gooey. The pie crust actually insulates the brownie while it’s baking – so you get extra fudge brownie deliciousness.

If you’re looking for an extra special birthday dessert for a true chocolate lover – this brownie pie is the perfect option. Or you know… if it’s Monday and you’re facing 4 more days of life before the weekend.

Print Recipe

5 from 1 vote

Fudge Brownie Pie

This easy homemade Fudge Brownie Pie features a flaky, golden pie crust shell filled with the gooiest, fudgiest brownie. Serve it with ice cream & caramel sauce for the ultimate treat!

Prep Time45 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Servings: 10

Calories: 473kcal

Author: Fiona Dowling

Ingredients

For the Pie Crust

• 1 and ⅓ cup all-purpose flour , spooned & leveled
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• ½ cup vegetable shortening , chilled and cut into 1 inch cubes
• 3-6 tablespoons very cold water

For the Brownie

• ⅔ cup unsalted butter
• 5.5 oz dark chocolate , 50%-70% cocoa
• 1 and ¼ cup granulated sugar
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 2 large eggs , room temperature
• 1 large egg yolk , in addition to the 2 large 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. Using a fork or pastry cutter, cut in the shortening until it's in pieces smaller than the size of your pinky finger nail. Then using a rubber spatula or wooden spoon, stir in the cold water 1 tablespoon at a time until the dough just starts to hold together. If you squeeze a piece between your fingers and it holds together, you've added enough water. If it crumbles into dry pieces, you'll need to add more water. 
• Form the dough into a large, round, flat disc. Wrap in clingfilm and refrigerate for 30 minutes or up to 2 days. 
• When ready to make the brownie, remove the dough from the fridge. Flour a flat counter top. Using a floured rolling pin, roll the dough into a large circle about 11-12 inches in diameter. Transfer the rolled dough into a 9 inch round pie plate by gently rolling the pie dough over the rolling pin, then unrolling the pie dough onto the pie plate. 
• Gently press the dough down into the pie plate. Trim off any excess pie crust that extends beyond the sides of your pie plate. Then fold the edges of the pie dough underneath itself and optionally use your fingers to curve the edges into an "S" shape or press down the edges with a fork. Place the prepared pie crust back in the refrigerator while you make the brownie. 

To Make the Brownie (Start here if using a 9 inch refrigerated, pre-made pie dough)

• Preheat the oven to 350F degrees. If using a refrigerated pre-made pie dough, dethaw the dough completely if frozen. Lay the pie dough into a 9 inch pie plate (if not already). Then place the pie plate & prepared crust back in the fridge as you make the brownie.
• Put the butter and dark chocolate in a large, heat proof bowl. Microwave for 30 seconds, then stir the mixture with a large wooden spoon or rubber spatula. Repeat the process until the butter and dark chocolate are melted together and smooth. Let the mixture cool for 5 minutes. Alternatively, melt together the butter and chopped chocolate in a double boiler. Add the butter and chocolate to a heatproof bowl. Place the bowl on top of a saucepan with about ½ to 1 inch of simmering water over low-medium heat. Ensure that the bottom of the bowl does not touch the water. Gently stir s the mixture melts together.
• Whisk in the sugar, vanilla and salt using a wire whisk. Then whisk in the 2 eggs and additional egg yolk. Make sure the mixture isn't hot when you add in the eggs, or else the eggs can scramble. Then gently stir in the flour using your rubber spatula or wooden spoon. 
• Remove the prepared pie crust from the fridge and pour/spoon the brownie batter into your prepared crust. Cover the edges of your pie with a pie shield or strips of aluminium foil to prevent burning.
• Bake in your preheated oven for 30-35 minutes. After about 15-20 minutes remove the pie shield/aluminium foil so the edges of the pie can brown. When the brownie is done baking, the top should be set and no longer shiny. The brownie will be very gooey and fudgy, but if you prefer it less gooey you'll want to bake it for 35-40 minutes. The one pictured here baked for 32 minutes. 
• All the brownie to cool fully before digging in. You can cover the pie with foil and store in the refrigerator for up to 4 days. 

Nutrition

Calories: 473kcal