This recipe for brownie pie is what you make when you can’t decide between baking brownies or baking a pie. It’s rich, fudgy, and full of chocolate, with that classic crackly brownie top and a buttery, flaky pie crust underneath.

Angle view of a brownie pie slice with ice cream and chocolate syrup. A bite sits on a fork in front of the slice, showing gooey melted chocolate inside.

Kind of like what I did with Kool Aid pie, this one’s for when you’re feeling a little creative in the kitchen.

Even better, it’s easier to make than it looks. We’re using a boxed brownie mix and a store-bought pie crust, but boosting the flavor with brown butter, espresso powder, and extra chocolate chips.

It’s always a hit, but especially around the holidays. This is the kind of dessert that surprises people at Thanksgiving—and then disappears before the pumpkin pie even gets touched.

Close-up of a slice of brownie pie being lifted from the pie dish. The pie has a cracked top and rich, fudgy center with a golden crust.

Served with a scoop of vanilla ice cream and a drizzle of hot fudge, this fudgy brownie pie recipe is always a crowd pleaser!

Looking for something a little more classic? My no-bake apple pie and banana pudding pie also deserve a spot on your dessert table!

Why you’ll love this recipe

Two desserts for the price of one!
A versatile dessert, perfect for the holidays and special occasions.
With minimal prep, it’s much easier to make than it looks.
You’ll love the contrasting textures of the brownie and crust.

Ingredients for Chocolate Brownie Pie

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Flat lay of ingredients for brownie pie, each labeled with text. Items include a deep-dish pie crust, chocolate chips, a box of Duncan Hines Chewy Fudge Brownie Mix, two eggs, a stick of butter, half & half, and espresso powder.

Butter – I used unsalted butter but salted will also work for this recipe.
Eggs – They help to bind the brownies, but also make them fudgy.
Brownie Mix – I used Duncan Hines Chewy Fudge Brownie mix, but you can use your favorite brand. Just make sure it is the “family size” that calls for a 13 x 9 inch pan.
Half and half – This is the liquid that’ll make a brownie batter from the mix. I use half and half for the extra richness. You can use whole milk too.
Semi-sweet chocolate chips – Because you can’t have too much chocolate.
Espresso powder – A highly recommended addition to enhance the flavor of the chocolate. You can also use strong-brewed coffee if you’re not an espresso drinker.
Deep dish pie crust – I used Marie Callender’s frozen Deep Dish Pastry Pie Shell. You can use it straight from the freezer, you do not need to thaw or bake it first.

How to Make Fudgy Brownie Pie

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Melt the butter in a skillet over medium heat. Stir or whisk slowly as it melts, then foams, sizzles, and finally begins to turn light golden brown and smells nutty. As soon as the butter browns remove it from the heat and pour it into a heat-safe bowl to cool for 10-15 minutes.

Melted browned butter in a white skillet with metal whisk nearby.

Pro Tip:

Use a white or light colored skillet if you have one. This allows you to monitor when the butter starts to turn golden. It can burn quickly!

Step 2: In a large bowl, beat the eggs until foamy, then stir in the brownie mix, half-n-half, chocolate chips, espresso powder (if using), and browned butter. Mix until just combined, no dry spots!

Two images showing brownie pie batter in progress. The left shows a glass bowl with light, foamy beaten eggs and the right shows the bowl filled with thick chocolate batter.

Step 3: Transfer the chocolate mixture into the pie pan with the pie dough. Use a spatula to spread it out evenly. Bake in a preheated 350°F oven for 50-60 minutes until the brownie filling is set. Insert a toothpick into the center. There should be not wet batter, just a few moist crumbs. For best accuracy, use a thermometer: 180ºF for fudgy, 190ºF for cakier.

Side-by-side images of a brownie pie before and after baking.

Step 4: Remove it from the oven and allow the brownie pie to cool for at least 30 minutes before slicing. Serve warm on its own or with ice cream, whipped cream, and a drizzle of chocolate sauce or caramel.

A slice of brownie pie served on a white plate, topped with a scoop of vanilla ice cream. Chocolate syrup is drizzled on the plate, and the rest of the pie is in the background.

Storage

You don’t need to refrigerate brownie pie. Cover the pie tightly with aluminum foil or plastic wrap and keep it on the counter for 4-5 days.

Freezer: This chocolate brownie pie freezes beautifully. Whether whole or sliced, it should be wrapped tightly in plastic wrap, then a layer of foil. Place the brownie pie into a freezer bag to keep frozen for up to 2 months. Thaw in the fridge overnight.

Recipe Tips

Make sure to cool the browned butter before adding it to the batter. If it’s too hot, it’ll start to cook the eggs!
I know espresso powder isn’t in most pantries but pick some up if you can. Coffee really makes the chocolate flavor pop and I highly recommend you use it.
Uncut brownies won’t dry out as quickly as cut brownies. If your pie is cut into individual pieces, wrap each piece to help keep them from going stale too quickly.

Additions and variations

Add chopped nuts. Walnuts or pecans mixed into the batter will add a nice crunch.
Use different chocolate chips. Try milk chocolate chips or chocolate chunks.
Other mix-ins. Chop up your favorite candy bar (peanut butter cups are always a hit), or mix in fresh raspberries or cherries. You could also use a knife to swirl in some peanut butter or cream cheese.

A single slice of brownie pie is lifted from the pan with a metal pie server. The slice has a cracked, glossy top and a thick, dense texture, with a golden, crimped pie crust at the bottom. Chocolate chips are scattered nearby on the surface.

More Brownie Recipes

Recipe

Slice of chocolate brownie pie with ice cream and chocolate syrup. A bite sits on a fork in front of the slice, showing gooey melted chocolate inside.

Recipe

No ratings yet

Brownie Pie

Author: Jaclyn

Prep: 20

Cook: 50

Total: 1 10

This brownie pie combines the rich, fudgy center of a brownie with the buttery flakiness of pie crust. It’s easy to make with a boxed mix and store-bought crust, but elevated with browned butter and extra chocolate chips, perfect for the holidays or any serious chocolate craving.

Ingredients

▢ 6 Tablespoons unsalted butter room temperature and sliced into 1-inch pieces
▢ 2 large eggs
▢ 18.3 ounce brownie mix 13×9 family size
▢ ½ cup half-n-half
▢ ½ teaspoon espresso powder optional, but highly recommended!
▢ ½ cup semi-sweet chocolate chips
▢ 1 deep dish pie crust frozen

Instructions

Brown Butter: Place the butter in a skillet over medium heat. Gently stir or whisk constantly. The butter will melt, then foam, sizzle, and finally begin to turn light golden brown and smell nutty. As soon as the butter browns remove it from the heat and pour it into a heat-safe bowl to cool for 10-15 minutes.
6 Tablespoons unsalted butter
Preheat the oven to 350ºF.
Prepare Brownie Batter: In a large bowl, beat eggs for 3 minutes until foamy. With the mixer on low, mix in brownie mix, half-n-half, espresso powder, and browned butter until just incorporated and no dry spots remain. Fold in chocolate chips.
2 large eggs, 18.3 ounce brownie mix, ½ cup half-n-half, ½ teaspoon espresso powder, ½ cup semi-sweet chocolate chips
Bake: Pour brownie batter into the pie crust, and spread evenly. Bake for 50-60 minutes until toothpick inserted in the center comes out with just a few moist crumbs and internal temperature reaches on an instant-read thermometer reaches 180º – 190º F. (*see note).
1 deep dish pie crust
Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve as is or with a scoop of ice cream and drizzle of caramel sauce or hot fudge.

Notes

Tip: Use a white or lightly-colored skillet if you have one. It will make it easier to see the butter browning.

Since the pie is thicker than a usual pan of brownies, it is hard to tell when it is ready without a thermometer. 180º for more fudgy center, 190º for more cakey.

Store tightly covered with plastic wrap or in an airtight container at room temperature for up to 5 days.