Gooey Brownie Pie Ingredients

Byzitouni

The Gooey Brownie Pie is the ultimate dessert for those who can’t decide between the fudgy center of a brownie and the elegant slice of a pie. Unlike a standard brownie that can sometimes dry out at the edges, the pie format—especially when baked in a glass or ceramic dish—insulates the batter, resulting in a “molten” texture that stays gooey for hours.

The secret to this recipe is the Triple-Shot Chocolate Method: melting the chips into the butter, adding cocoa for depth, and folding in whole chips at the end for “pockets” of melted chocolate.

Why This Pie Defies Gravity

Traditional brownies rely on a high flour-to-fat ratio for structure. This pie flips the script. By using 3 cups of chocolate chips and only a minimal amount of flour, the structure comes from the chocolate itself and the aeration of the eggs. It is essentially a giant, sliceable truffle.

Recipe: The “Never-Dry” Gooey Brownie Pie

Ingredients

  • 6 tbsp Unsalted Butter.
  • 3 cups Semi-sweet Chocolate Chips (Divided: 2 cups for melting, 1 cup for folding).
  • 3 Large Eggs (at room temperature).
  • ¾ cup Granulated Sugar.
  • 1 tsp Vanilla Extract.
  • ½ cup All-purpose Flour.
  • ¼ cup Unsweetened Cocoa Powder.
  • ¼ tsp Salt.
  • Optional: 1 store-bought pie crust (unbaked) OR bake it crustless for a “fudgy disk” style.

Step-by-Step Instructions

1. The Chocolate Melt

Preheat your oven to 350°F (175°C). In a microwave-safe bowl (or over a double boiler), combine the butter and 2 cups of the chocolate chips. Heat in 30-second increments, stirring until completely smooth. Set aside to cool slightly.

2. The Egg Aeration (The “Secret” to the Crackle Top)

In a large bowl, whisk the eggs and sugar vigorously for 2–3 minutes. You want the mixture to become pale and slightly frothy. This creates that iconic “shiny, crackly” top on the pie. Stir in the vanilla.

3. The Marriage

Slowly pour the cooled chocolate-butter mixture into the egg mixture, whisking constantly.

4. The Dry Fold

Sift in the flour, cocoa powder, and salt. Use a spatula to fold them in until just combined—do not overmix! Finally, fold in the remaining 1 cup of whole chocolate chips.

5. The Bake

Pour the batter into a greased 9-inch pie dish (or over your prepared pie crust). Bake for 25–30 minutes.

  • The “Gooey” Test: The edges should be set, but the center should still have a slight “wiggle” when shaken. It will firm up as it cools.

Brownie Pie vs. Standard Brownies

FeatureGooey Brownie PieStandard Square Brownies
TextureMolten/Custard-likeChewy/Cake-like
Fat ContentHigher (from the extra chips)Moderate
The “Edge”Soft and protectedOften crispy or hard
Best ToppingHot Fudge & Whipped CreamA glass of milk

3 Tricks for a Five-Star Result

  • The Temperature Trick: If you want a truly molten center, serve the pie about 20 minutes after it leaves the oven. If you want a dense, fudge-like “truffle” texture, refrigerate it for 4 hours before slicing.
  • The Espresso Boost: Add 1 tsp of instant espresso powder to the flour. It doesn’t make the pie taste like coffee; it simply intensifies the “chocolatiness” of the chips.
  • The Flaky Salt Finish: Because this pie is incredibly rich, a sprinkle of Maldon sea salt on top right after baking is essential to balance the sugar.

The Verdict: This is a “death by chocolate” experience. It’s a sophisticated way to serve a childhood favorite, and it’s the perfect base for a massive sundae.

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