Gooey Chocolate Brownie Pie With a Crackly Top and Fudgy Center

Gooey Chocolate Brownie Pie

This crustless chocolate dessert has a gooey center, a crackly top, and a rich flavor that makes it a favorite when a sweet craving appears. The recipe is described as one of the most delicious and easiest chocolate pies to assemble.

Because there is no pie crust to prepare, the preparation is faster and the focus stays on the brownie filling.

The crustless format means the dessert is simpler to assemble than a traditional pie because the focus is only on the brownie mixture. It is still meant to feel like a proper chocolate pie, with a crackly surface and a gooey interior.

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At a glance, the pie makes 10 servings, requires 10 minutes of prep time, and bakes for 40 minutes at 350 degrees Fahrenheit. The source suggests serving it with whipped topping, a scoop of vanilla ice cream, or a drizzle of hot fudge sauce.

It is called suitable for celebrations and holidays, especially Thanksgiving, and it works well for busy families and casual weeknight desserts. The source calls it a family favorite that gets prepared often and is always enjoyed for its rich taste.

It can be prepared any time a sweet craving strikes, and it is described as simply perfection.

The appeal of this recipe is the balance between the crackly top, the gooey chocolate center, and the cold scoop of vanilla ice cream.

Recipe at a glance:

The recipe details are adapted from the Gooey Chocolate Brownie Pie recipe source.

Necessary ingredients:

The recipe uses a short list of pantry and refrigerator ingredients. The source says the pie is made with just a few simple ingredients. The chocolate is split during preparation: part is melted for the base, and part is added later for texture.

The chocolate is the main flavor. You can use semi sweet chocolate chips or chopped semi sweet chocolate, and the total amount is 3 cups or 18 ounces.

The recipe splits that amount: 2 cups go into the melted base, and the rest is stirred in later. The butter should be unsalted and cubed before melting. The flour is all purpose, measured by weight if possible.

The sugar is granulated, and the vanilla extract is added to the beaten egg mixture before the chocolate is mixed in. The optional serving items are listed separately from the batter ingredients, so you can adjust them by taste.

• 3 cups semi sweet chocolate chips or 18 ounces semi sweet chopped chocolate
• 6 tablespoons unsalted butter
• 1/2 cup all purpose flour, about 60 grams
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• Hot fudge sauce, vanilla ice cream, or whipped topping, for serving, optional

For optional serving, the source lists hot fudge sauce, vanilla ice cream, or whipped topping.

How to Make Gooey Chocolate Brownie Pie?

Start by preparing the baking vessel and heating the oven. Grease a 9 inch pie plate with butter or spray it with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit.

You will need a 9 inch pie plate, a microwave safe bowl or a sauce pan and heatproof bowl for melting, a medium bowl, an electric mixer, a small mixing bowl, and a spatula. Although it is baked, the crustless format keeps it quick because the batter comes together in a few bowls.

The main recipe is one component: the chocolate brownie mixture that is poured into the pie plate.

The following note can help you keep the steps consistent:

Step 1. Melt the chocolate chips and butter.

For the main microwave method, use 2 cups of the chocolate chips and the cubed unsalted butter in a microwave safe bowl. Heat the mixture in 30 second intervals, stirring after each interval, until it becomes smooth. Set the bowl aside to cool before it goes into the batter.

As an alternative, a double boiler can be used. Place the same 2 cups of chocolate and cubed butter in a heatproof bowl. Heat water in a sauce pan over medium heat until it begins to simmer.

Set the bowl over the pan so the bottom does not touch the water and remains at least 1 inch above it. Stir until the mixture is smooth, then remove it from the heat and let it cool slightly.

Letting the chocolate and butter cool is important so the eggs do not form lumps when added later. The source gives both methods, and the alternative method should not replace the main time or the main baking step.

Step 2. Beat the wet ingredients and sugar.

In a medium bowl, beat the 3 large eggs, the 1 cup of granulated sugar, and the 1 teaspoon of vanilla extract with an electric mixer on medium high speed for about 3 minutes. The mixture should become light and creamy. Add the cooled melted chocolate and beat until combined.

Beating well helps dissolve the sugar and incorporate air, which supports the smooth brownie filling. The goal is a light and creamy mixture, not just a blended bowl.

Step 3. Combine with the dry ingredients.

In a separate bowl, whisk together the 1/2 cup of all purpose flour, the 1/4 teaspoon of baking powder, and the 1/4 teaspoon of salt. Add the dry ingredients to the wet mixture and fold with a spatula just until combined. Stop mixing once the flour streaks disappear, because the pie will be poured into the plate next.

This step is deliberately gentle. A spatula is useful because folding gives you control when bringing the flour into the chocolate mixture. Overmixing can make the filling dense and cakey instead of gooey.

Step 4. Stir in the chocolate chips.

Add the remaining 1 cup of chocolate chips and fold with a spatula until they are evenly distributed throughout the batter.

This uses the rest of the chocolate from the ingredient list. Do not skip this addition, because it completes the 3 cup chocolate amount described in the source.

Step 5. Bake.

Pour the batter into the prepared 9 inch pie plate. Bake for about 40 minutes, until the top has risen and cracked but the center remains slightly jiggly. The oven temperature stays at 350 degrees Fahrenheit.

The 40 minute time is an estimate. Ovens vary, so use the visual cues from the source. Watch the center rather than relying only on the timer. This pie will continue to set as it cools.

Step 6. Cool.

Remove the pie from the oven and allow it to cool at room temperature. The source recommends serving it with whipped cream or a scoop of vanilla ice cream and hot fudge sauce.

Cooling is important. The pie sets further as it cools, and a stable texture makes serving easier. The source presents hot fudge sauce, vanilla ice cream, and whipped topping as optional accompaniments. You can choose one or combine them. If you want a cleaner presentation, cool the pie completely before cutting.

Tips for the Perfect Gooey Chocolate Brownie Pie:

Room temperature eggs whip up with more volume and incorporate more evenly with the other ingredients. That helps create a smooth and uniform texture in the filling.

Let the melted butter and chocolate cool slightly before adding them to the other ingredients. If they are too hot, the eggs can form lumps.

Beat the eggs, sugar, and vanilla well. This helps dissolve the sugar, incorporates air, and creates the light, creamy consistency needed for the brownie filling.

Additional Tips for the Perfect Gooey Chocolate Brownie Pie:

Measure the flour carefully. A kitchen scale in grams is helpful, and the ingredient list says that one half cup is about 60 grams. If using cups, spoon the flour into the cup and level it off with a knife. Scooping directly from the bag can compact the flour, add too much, and make the pie dry.

Fold the dry ingredients gently and only until just combined. Overmixing can make the pie dense and cakey.

Do not overbake. The pie is ready when the top has risen and cracked while the center remains slightly jiggly. It continues to set as it cools, so pulling it too late can dry it out.

Cool completely before serving. The source also notes other chocolate desserts it references, including Chocolate Peanut Butter Mini Cheesecakes, Arkansas Possum Pie, and Best Ever Chewy Brownies from Handle the Heat.

The source provides nutrition values per serving for 10 servings:

These values come from the recipe source and are meant to describe one serving of this crustless chocolate pie.

More Cheesecake and Pie

If you enjoy this crustless chocolate dessert, related options on this site include the old fashioned chocolate chess pie and the no bake fudge brownie cheesecake. They offer other chocolate and pie ideas for casual dessert nights.

This crustless chocolate brownie pie is a practical choice when you want a rich dessert with few ingredients. Keep the eggs at room temperature, cool the melted chocolate, and pull the pie from the oven while the center is still slightly jiggly.

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Gooey Chocolate Brownie Pie

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Gooey Chocolate Brownie Pie This crustless chocolate dessert has a gooey center, a crackly top, and a rich flavor that makes it a favorite when a sweet craving appears. The recipe is described as one of the most delicious and easiest chocolate pies to assemble.

• Total Time: 50 min
• Yield: 10 1x

Ingredients

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Ingredients
3 cups semi sweet chocolate chips or 18 ounces semi sweet chopped chocolate
6 tablespoon unsalted butter
0.5 cup all purpose flour
0.25 teaspoon baking powder
0.25 teaspoon salt
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
Hot fudge sauce
Vanilla ice cream
Whipped topping

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Instructions

Instructions
1-Prepare the pie plate and preheat the: Prepare the pie plate and preheat the oven. Grease a 9-inch pie plate with butter or spray with nonstick cooking spray. Preheat the oven to 350°F.
2-Melt the chocolate chips and butter: Melt the chocolate chips and butter. Melt 2 cups of chocolate chips and cubed butter together in a microwave-safe bowl in 30-second intervals, stirring between each interval, until the mixture is smooth. Set aside to cool. Alternatively, you can use a double boiler. Place 2 cups of chocolate chips and cubed butter in a heatproof bowl. Heat water in a saucepan over medium heat until it begins to simmer. Set the bowl over the saucepan, making sure the bottom of the bowl does not touch the water and remains at least 1 inch above it. Stir until the mixture becomes smooth.
3-Beat the wet ingredients and sugar: Beat the wet ingredients and sugar. In a medium bowl, beat the eggs, sugar, and vanilla with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Add cooled, melted chocolate and beat until combined.
4-Combine with the dry ingredients: Combine with the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and fold with a spatula just until combined-do not overmix.
5-Stir in the chocolate chips: Stir in the chocolate chips. Add the remaining chocolate chips and fold with a spatula until evenly distributed.
6-Bake: Bake. Pour the batter into the prepared pie plate. Bake for about 40 minutes, until the top has risen and cracked but the center is still slightly jiggly.
7-Cool: Cool. Remove from the oven and allow to cool at room temperature. Serve with whipped cream or a scoop of vanilla ice cream and hot fudge sauce.

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• Prep Time: 10 min
• Cook Time: 40 min
• Method: bake

Nutrition

• Serving Size: 1 piece
• Calories: 708
• Sugar: 75g
• Sodium: 134mg
• Fat: 39g
• Saturated Fat: 24g
• Carbohydrates: 89g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 86mg