Gooey Brownie Pie

4.50 from 225 votes

Feb 03, 2017, Updated Sep 22, 2026

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Gooey Brownie Pie is a rich, fudgy brownie baked in a springform pan with a crackly top and no crust needed. Top it with hot fudge for an easy chocolate dessert.

Brownies are pretty much my favorite dessert. and I am equal opportunity about it for an over the top version Peanut Butter Stuffed Brownies or the classic version of Homemade Brownies. This Gooey Brownie Pie lands right in the middle. It has the same simple ingredients as a regular brownie, but it bakes up tall in a springform pan so you get thick, fudgy wedges with a shiny, crackly top and a center that stays soft and gooey.

The recipe is adapted from Ina Garten’s brownie tart, and after making her Outrageous Brownies I knew it would be a winner. Unlike most brownie pies, there is no pie crust to make, roll out, or blind bake. The batter bakes up solid enough to slice on its own, so it takes just a few minutes of hands-on work with ingredients you probably already have. It’s my go-to for birthdays, special dinners at home, or any night a serious chocolate craving strikes.

Erin’s Notes
Ingredient Notes
How to Make Brownie Pie
What Pan To Use
Recipe Tips
Recipe Variations
Storage
More Chocolate Dessert Recipes
Gooey Brownie Pie Recipe

Erin’s Notes

No crust needed. The brownie bakes up firm enough to slice into wedges, so you skip the pie dough completely.
That crackly top. Beating the eggs and sugar until light and fluffy gives it the shiny, crinkly top everyone fights over.
Seriously gooey center. It’s rich, fudgy, and loaded with chocolate chips inside and out.
Pantry ingredients. Butter, chocolate chips, eggs, sugar, flour, and a few basics are all it takes.
Easy but impressive. It looks like a bakery dessert but only takes about 10 minutes to get into the oven.

Ingredient Notes

Butter: Melted together with the chocolate for the fudgy base.
Semi-sweet chocolate chips: You’ll use 3 cups total, divided. Two cups get melted into the batter and the last cup gets stirred in at the end for pockets of melty chocolate. You can mix in some dark or milk chocolate chips with the semi-sweet if you like.
Eggs: Three eggs give the pie structure and help create that crackly top when beaten with the sugar.
Granulated sugar: Sweetens the pie and whips up with the eggs to give the top its shine.
Vanilla extract: Rounds out the chocolate flavor.
All-purpose flour: Just 1/2 cup, which keeps the pie dense and fudgy instead of cakey.
Baking powder: A small amount helps the pie puff up as it bakes.
Salt: Balances all that sweetness.
Hot fudge, for serving: Use my homemade Hot Fudge Sauce or your favorite store-bought jar.

How to Make Brownie Pie

Prep the pan. Preheat the oven to 350°F and grease a 9-inch springform pan (or a pie plate, see the note below).
Melt the chocolate. In a heat-safe bowl, melt the butter and 2 cups of the chocolate chips together until smooth. You can use a double boiler or the microwave at 50% power in 30-second intervals, stirring in between. Set it aside to cool slightly so it doesn’t scramble the eggs.
Beat the eggs and sugar. With an electric mixer, beat the eggs, sugar, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
Add the chocolate. Pour in the cooled chocolate mixture and mix until combined.
Fold in the dry ingredients. Gently fold in the flour, baking powder, and salt until just combined. Then stir in the remaining 1 cup of chocolate chips.
Bake. Pour the batter into the prepared pan and bake for 40-45 minutes, until the center is puffed and a toothpick inserted in the center comes out with moist crumbs. The top may crack, and that’s exactly what you want.
Cool completely. Remove the pie from the oven and let it cool completely before releasing the springform and slicing.
Serve. Top slices with hot fudge and enjoy.

What Pan To Use

A 9-inch springform pan is what gives this brownie pie its tall sides. The batter puffs up quite a bit in the oven, and the high sides of the springform keep it contained. The removable ring also makes it easy to get clean slices.

If you don’t have a springform pan, you can use a regular pie plate. Just fill it with about 3/4 of the batter so it doesn’t overflow in the oven. Since the pie will be a little shallower, start checking it a few minutes early.

Recipe Tips

Cool the melted chocolate. If it’s too hot when it hits the eggs, it can scramble them. A few minutes on the counter is all it needs.
Don’t rush the eggs and sugar. Beating them for the full 3 minutes until light and fluffy is the secret to the shiny, crackly top.
Fold gently. Mix the flour in just until you can’t see any dry streaks. Overmixing makes the pie more cakey than fudgy.
Look for moist crumbs, not a clean toothpick. A clean toothpick means it’s overbaked. You want a puffed center and a few moist crumbs so the inside stays gooey.
Expect it to settle. The pie puffs up in the oven and sinks a bit as it cools, and the top may crack. That’s normal and part of its charm.
Let it cool before slicing. Cutting while it’s hot gives you messy slices. For clean wedges, let it cool completely and wipe your knife between cuts.

Recipe Variations

Add nuts. Stir chopped walnuts or pecans into the batter along with the last cup of chocolate chips. I usually leave them out because I’m not a nuts-in-dessert person, but they add a nice crunch.
Mix up the chocolate. Use a combination of semi-sweet, dark, and milk chocolate chips. Dark makes it richer, and milk makes it a little sweeter.
Make it à la mode. Serve warm or room temperature slices with a scoop of vanilla ice cream and a drizzle of hot fudge.

Storage

Room temperature: Cover the pie (or store slices in an airtight container) and keep at room temperature for up to 2 days.
Refrigerator: Store covered in the fridge for up to 5 days. It gets denser and fudgier when chilled. Let slices sit out for a bit, or warm them in the microwave for 10-15 seconds, before serving.
Freezer: Brownies generally freeze well. Wrap cooled slices tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.

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4.50 from 225 votes