If you love brownies as much as I love brownies, you’re going to love this pie. Fudge Brownie Pie is a rich chocolately brownie, baked in a flaky pie crust. Making a pie doesn’t get much easier than ABK’s Fudge Brownie Pie!
Last summer I was daydreaming about pie and my thoughts turned to new pie creations for Thanksgiving. I have my traditional pie favorites, but every year I like to experiment with at least one or two new ideas to mix up the expected. If you’ve been reading this blog for any amount of time, you know how much I love brownies. There are probably at least a dozen different brownie recipes on ABK. But no brownie pie recipe until now!
If you’re a first time pie maker, this is the absolute perfect pie for you! Fudge Brownie Pie is a beginner pie, but tastes like you’ve been baking for a lifetime. Take a look at this tutorial for step by step flaky pie crust instructions (you’ll need 1/2 of the recipe for a single crust). If you’d like a more in depth tutorial, take a look at ABK’s Essential Holiday Dinner Guide!
Brownies vary all over the board in texture ( cake like to fudge) and depth of chocolate flavor. I love a brownie that’s kind of in the middle. Not too wet and not too cakey. I like every type of chocolate, whether it is dark or light or in-between… Let’s be honest, I have hardly ever met a home made brownie I didn’t like! I envisioned this pie as a dark chocolate brownie resting in a light flaky pie crust. I opted to make this brownie filling without nuts, but I know it would be amazing with a cup of roughly chopped walnuts or pecans! If you are serving this to an older crowd, I highly suggest adding nuts.
I love Callebaut Royal Dutch Chocolate powder and also Trader Joe’s “Pound Plus” dark chocolate bars (which I use in our favorite NY Times Chocolate Chip Cookie recipe), found in stores or online. Any good quality dark chocolate bar and unsweetened cocoa powder will work! The key here is to use good quality chocolate. It definitely make a difference in this recipe, since chocolate is the star ingredient. This pie is best when served warm. You can bake it ahead and warm up individual pieces or just serve it at room temperature. If the pie sits until completely cooled, the butter and chocolate have time to solidify and you’ll get nice clean slices, if serving warm, the pie may fall apart a bit when sliced. It’s absolutely delicious slightly warm, served with a scoop of vanilla ice cream or whipping cream.
I didn’t make a whipped cream topping, but on Thanksgiving, we are serving Fudge Brownie Pie with a chocolate whipped cream (made with whipping cream, cocoa powder and powdered sugar).
Is it Thanksgiving yet????
Fudge Brownie Pie
Ingredients
- 1 unbaked 9 inch pie shell recipe link on post
- 1/2 cup butter melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs beaten
- 1/3 cup unsweetened cocoa powder
- 8 oz chopped dark chocolate bar
- 1/4 cup all purpose flour
Instructions
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Pre heat oven to 350 degrees and place rack on lowest shelf in oven.
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Prepare pie crust according to directions. See recipe notes.
Make filling:
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Melt butter in a small pan. Remove from heat.
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Add sugar and vanilla, whisk until mixed well.
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Whisk in two beaten eggs to butter mixture.
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Add cocoa powder, chopped chocolate and flour to pan. Fold in until wet and dry ingredients are incorporated. This will take just a few turns of the spatula, do not over mix!
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Scrape brownie filling into prepared unbaked pastry shell.
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Bake for 35-40 minutes.
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Let sit on counter for at least one hour before serving.
Recipe Notes
-Use a 9 inch shallow pie plate for this recipe. Do not use a deep dish pie plate. -If you would like to add nuts, add 1 cup of roughly chopped nuts to the batter with the flour and reduce the cooking time to 35 minutes. -I highly suggest baking on the bottom rack of the oven (not the bottom of the oven, the bottom rack). Place the rack on the lowest shelf setting of the oven. This will insure the bottom crust is cooked without the top of the pie getting overcooked.
Brielle says
Hi! I am making this pie for Thanksgiving, we are traveling so I was going to made it Wednesday night but wanted to heat it up to serve on Thursday. Any suggestions on how to do so? Thank you! This will be my first pie 🙂
abountifulkitchen says
Brielle,
I would undertake it a bit, maybe for 20-30 minutes instead of 40, then bake it for about 20 minutes on 350 on Thanksgiving day. make sure the oven is completely preheated and the pie is at room temperature. Don’t refrigerate it. This should allow for th pie to finish cooking and also heat it up a bit! Good luck and let us know how it turned out!
Brielle says
Thank you!! I will!!
Brielle says
This turned out amazing! I made it again this eeek and for leftovers just reheated in the microwave and it was perfect!! Big hit will def make again! Thank you
Becky Briggs says
Just to clarify, you do not bake the crust before adding the brownie filling? And yes, chocolate whip cream is going to blow my mind ????
abountifulkitchen says
Hi Becky, No need to pre bake!
Katie says
I made this today for Thanksgiving. When all the other pies had 2 or 3 slices gone out of them, this one was GONE!! Deeeeeeelish!! Will definitely be making this one again!
Kim says
Could I make this pie with milk chocolate bars? I tried it with the dark chocolate and it was a little to bitter for my kiddos? Any suggestions?
Chanel says
Do you think 70% would be too bitter for the general population? Ha ha, just know I have that on hand.
Chanel says
It was yummy to me but too dark for General people. I won’t make this again unless the percentage of chocolate you use is posted.
Jackie says
How could I bake this if I wanted to do an already baked pie crust? Thank you!…I’m awful at pie crust so if I can make a short cut!
Si Foster says
Jackie,
I wouldn’t recommend using an already baked pie crust. The crust would bake even more and become dry while the brownie is cooking. If you would like to save time, perhaps you could buy pre-made pie crust that hasn’t been cooked yet. You can find it in the freezer section in your grocery store.
Thanks for reading ABK!
xo,
Si
Heather says
I have a gas oven. I do not bake anything on the bottom rack of my oven at all. I will not be making this.
Oh well, this looks good though.
Si Foster says
Heather,
Does your gas oven burn on the bottom rack? Have you baked a pie in your oven before? If so, this recipe may be able to be adapted to bake in your oven. This is a delicious pie, and very easy!
xo,
Si
Shelley says
Si, I am thinking of making a couple of these pie for a upcoming family gathering. I am an experienced pie maker but hesitate to make these for an event without trying it first. But I do not have that luxury.
Do you think they are worth the extra trouble vs just regular brownies and is there a learning curve, I should be awate of before making them? Or should I feel confident in just forging ahead. I appreciate your help
abountifulkitchen says
Hi Shelley,
Honestly, this is a very simple recipe! If you want to make something a little more special than a pan of brownies, yes i would choose this recipe. If you’re in a hurry, purchase pie crusts (unbaked) form into a pie plate and then make the brownie filling. I think your family will love it! No special instructions except make sure to follow directions and under bake the brownie a bit!
Tiffany Wells says
Hi! Have you made multiple pies at the same time before? I would like to double or triple the recipe. Do you know the proper measurements to double/triple the recipe? Thx!
abountifulkitchen says
Tiffany,
You may double this recipe. Im not sure I’d triple it? Same measurements. The baking time may increase just a bit with two pies in the oven at once.
If you give it a try, come back and let us know if you made any adjustments and your recommendations!
xo
Si