Warm Brownie Pie

Photo Credit
Becky Luigart-Stayner
Makes 8 to 10 servings.
Preparation Method
Print Friendly and PDF

Like your brownies gooey-soft in the center and very chocolate-y? This warm brownie pie is a scrumptious treat for chocolate lovers!



Use our All-Purpose Pie Dough, refrigerated, or your favorite piecrust.

Roll the pastry into a 12-inch circle and line a 9-inch (not deep-dish) pie plate with it. Pinch the overhanging pastry into an upstanding rim or trim to be flush with the side of the pan and crimp the edge with a fork. Refrigerate for 15 minutes.

Preheat the oven to 350°F.


1/2 cup (1 stick) unsalted butter
1 1/3 cups chocolate chips, divided
2 large eggs, at room temperature
1/2 cup packed light-brown sugar
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts, preferably toasted

Melt the butter in a saucepan over medium heat. Add 1 cup of the chocolate chips and heat for a few seconds more, then remove from the heat. Tilt the pan to make the butter run over the chips. Set aside for 5 minutes. Whisk to smooth the chips.

In a large bowl, combine the eggs, sugars, and vanilla and whisk until evenly blended. Add the melted chocolate and whisk to blend. Add the flour and salt and stir until combined. Add the nuts and the remaining 1/3 cup of chocolate chips. Scrape the filling into the piecrust and smooth the top.

Bake on the center oven rack for 30 to 35 minutes, or until a crust develops and the pie rises slightly. (A toothpick inserted into the center will not come out clean.)

Transfer to a cooling rack. Serve warm.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich