Fudge Brownie Pie

A slice of brownie pie topped with ice cream on a plate.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: slices

Calories: 457kcal

Author: Becky Hardin

Brownie Pie is a chocolate-filled dessert that everyone will love. A homemade fudge brownie recipe baked into a pie crust...yum!

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Equipment

Kitchen Scale (optional)
Pie Pan

Ingredients

1 9-inch refrigerated pie crust 213 grams, blind-baked per package directions
1 cup semisweet chocolate chips 170 grams, divided (Ghirardelli recommended)
4 tablespoons unsalted butter 57 grams (½ stick)
¼ cup vegetable oil 50 grams
2 tablespoons unsweetened cocoa powder 11 grams
¾ cup dark brown sugar 160 grams
2 large eggs 100 grams
1 tablespoon pure vanilla extract 12 grams
1½ teaspoons kosher salt 5 grams
¼ cup all-purpose flour 30 grams
1¼ cups chopped honey roasted pecans 143 grams, toasted

Instructions

Preheat oven to 325°F. Set the blind-baked pie crust aside to cool.
1 9-inch refrigerated pie crust
Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted.
1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
Add the oil and cocoa powder and whisk until smooth.
¼ cup vegetable oil, 2 tablespoons unsweetened cocoa powder
In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth.
¾ cup dark brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract, 1½ teaspoons kosher salt
Add the chocolate mixture and whisk until incorporated.
Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains.
¼ cup all-purpose flour
Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary.
1¼ cups chopped honey roasted pecans
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
Serve with a scoop of ice cream and a drizzle of chocolate syrup.

Video

Notes

To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.
Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.

Storage: Store fudge brownie pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Nutrition