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Decadent Fudgy Brownie Pie

An ultra-rich, dense, and gooey chocolate brownie baked in a tart pan, featuring a crinkly top and served drenched in warm, glossy hot fudge sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American, Baking
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pie Batter
  • 0.5 cup unsalted butter cubed
  • 6 oz semi-sweet chocolate chopped
  • 1 cup granulated white sugar
  • 0.5 cup light brown sugar packed
  • 3 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 0.5 cup Dutch-processed cocoa powder
  • 0.75 cup all-purpose flour
  • 0.5 tsp kosher salt
Topping
  • 1 cup hot fudge sauce warmed, for serving

Equipment

  • 9-inch tart pan or pie dish
  • Mixing bowls
  • Whisk
  • Rubber Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Generously grease a 9-inch tart pan with a removable bottom or a standard pie dish.
  2. In a microwave-safe bowl, melt the chopped chocolate and cubed butter in 30-second increments until smooth and glossy. Set aside to cool slightly.
  3. In a large bowl, aggressively whisk together the granulated sugar, brown sugar, eggs, and vanilla extract for 2 to 3 minutes until pale and thickened.
  4. Gently fold the cooled melted chocolate mixture into the egg and sugar mixture until just combined.
  5. Sift the cocoa powder, flour, and salt into the wet ingredients. Fold gently until no dry streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Allow the pie to cool completely on a wire rack for at least 2 hours to set into a fudgy texture.
  8. Slice into wedges and serve drenched generously in warm hot fudge sauce.

Notes

Do not overbake! The pie will continue to set as it cools. For the best crinkly top, ensure you whisk the eggs and sugar vigorously.