Gooey Brownie Pie
A fudgy brownie pie with a crackly top and pockets of melted chocolate chips, baked in a single pie plate.
Equipment
- 9 Inch Pie Plate
- Hand mixer
Ingredients
Main Ingredients
- 6 tbsp unsalted butter
- 3 cup semisweet chocolate chips divided: 2 cups for melting, 1 cup for folding in
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
Cooking
- Prep. Preheat to 350 degrees F and grease a 9 inch pie plate or springform pan.
- Melt. Melt the butter with 2 cups of chips until smooth, then cool slightly.
- Whip. Beat the eggs, sugar, and vanilla about 3 minutes until pale and fluffy.
- Combine. Mix in the cooled chocolate, then fold in the flour, baking powder, and salt just until combined.
- Add chips. Fold in the remaining 1 cup of chips and pour into the pan.
- Bake. Bake 35 to 40 minutes until the edges are set and the center is puffed but soft.
- Cool. Cool completely before slicing.
Notes
Substitutions: Use dark chocolate chips for a deeper flavor, or add chopped nuts.
Tips: Cool the melted chocolate so it does not cook the eggs. Pull the pie while the center is still soft.
Storage: Cover and refrigerate 3 to 4 days, or freeze wrapped tightly. Serve with ice cream or hot fudge.