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Fudgy Chocolate Chip Brownie Pie Recipe for Ooey-Gooey Dessert

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The ultimate Fudgy Chocolate Chip Crinkle Top Brownie Pie — a rich, fudgy brownie baked inside a crisp, buttery pie crust. The crust is made from just four simple ingredients: all-purpose flour, cold butter, granulated sugar, and ice-cold water. The filling is a decadent brownie batter studded with chocolate chips so you get pockets of melted chocolate in every bite. Serve warm with vanilla ice cream or a dollop of Chantilly cream for an extra-special finish. Every slice is intensely chocolatey, fudgy in the center, and perfectly balanced by the sweet, crunchy crust.

overhead shot of brownie pie with three slices cut into pie with all three slices having a dollop of whipped cream on top, a white napkin and flowers around, with chocolate chips and a glass of milk beside on marble surface.

About the Recipe

This brownie pie is a perfect weekend or holiday dessert for chocolate lovers. It combines a thick, fudgy brownie interior with a crisp, slightly sweet pie crust. The recipe is straightforward, fast to assemble, and surprisingly forgiving — ideal even for those who don’t typically make pie crusts. It freezes well and travels nicely, so it’s great for potlucks, family gatherings, or a special Thanksgiving dessert.

brownie pie with three in pie plate and whipped cream decorating each piece, another slice of pie on stack of white plates beside.
brownie pie on marble surface with chocolate chips, white flowers, a white napkin, and a cake knife beside.

This pie is forgiving and consistently delicious: fudgy center, melty chocolate pockets, and a flaky crust that won’t go soggy when you follow the simple par-bake step.

slice of brownie pie on white plate with full pie behind in metal pie plate on marble surface.

Reasons You’ll Love This Brownie Pie

  • Thick, fudgy brownie filling with pockets of melted chocolate.
  • A simple, no-stress pie crust made from pantry staples.
  • Minimal ingredients and easy technique.
  • Par-bake ensures the crust won’t be soggy.
  • Perfect for holidays, gatherings, or a cozy weekend treat.
  • A guaranteed crowd-pleaser.
close up overhead shot of brownie pie with three slices cut into pie with whipped cream on each piece, chocolate chips around and white flowers.

Ingredients

Full ingredient amounts and instructions are listed in the recipe card below.

For the Crust:

  • All-purpose flour — provides structure for a flaky crust.
  • Granulated sugar — a touch of sweetness and promotes browning.
  • Salted butter (cold) — keep it very cold so the crust stays flaky.
  • Ice-cold water — add just enough to bring the dough together.
flour, butter, sugar, and water on marble surface.

For the Brownie Filling:

  • Bittersweet chocolate — choose good-quality chocolate for deep, intense flavor.
  • Salted butter — adds richness and a hint of salt.
  • Large eggs — room temperature eggs give a smooth batter.
  • Granulated sugar — sweetens and helps create a tender crumb.
  • Vanilla extract — enhances flavor.
  • All-purpose flour — just enough to give structure.
  • Chocolate chips — for melty pockets of chocolate in the finished pie.
chocolate chips, flour, butter, vanilla, eggs, and sugar on marble surface.

How to Make Brownie Pie

Step 1: Make the pie crust

Combine flour and sugar in a food processor. Add cold butter in pieces and pulse until the mixture is crumbly. Add ice-cold water, pulsing just until the dough comes together. Turn the dough onto parchment and, between two sheets of parchment, roll into a 15-inch circle about 1/4-inch thick. Freeze 5 minutes.

Step 2: Fit the crust into the pan

Remove the top parchment, invert the dough into a 9-inch pie pan, and press out any air bubbles. Trim and fold the excess dough to seal the edge. Chill briefly if needed to keep the butter cold.

Step 3: Par-bake

Line the crust with parchment and fill with pie weights. Bake 15 minutes, remove the weights, prick the bottom with a fork, and return to the oven for an additional 10 minutes to finish par-baking.

Step 4: Prepare the brownie batter

Melt bittersweet chocolate and butter together until smooth. In a separate bowl, beat eggs, sugar, and vanilla until combined. Stir in the melted chocolate, then fold in the flour just until mixed. Fold in chocolate chips.

Step 5: Bake

Pour the batter into the par-baked shell and bake at 350°F (177°C) for 40–45 minutes. At 40 minutes the filling will be set but still gooey; at 45 minutes it will be fully set but remain moist and fudgy. Let cool 15–20 minutes before slicing.

brownie batter added to par-baked pie crust.
brownie pie on metal sheet pan.

Tips for the Perfect Pie Crust

  1. Keep everything cold: chilled butter and cold water make a flakier crust.
  2. Preheat the oven before baking the chilled crust — the sudden heat helps create steam for flakiness.
  3. Leave butter pieces slightly larger in the dough to create a better texture; if large chunks show while rolling, tuck them back into the center and re-chill briefly.

How to Tell When the Brownie Is Done

Use a cake tester or toothpick: it should come out with a few moist crumbs but not wet batter. That indicates a fudgy, moist center that’s just set.

close up of brownie pie slices in pie plate with whipped cream on top.

What to Serve With Brownie Pie

This pie pairs beautifully with many accompaniments. Favorites include:

  • Vanilla ice cream
  • Peppermint ice cream
  • Chantilly cream
  • Warm chocolate sauce
  • Caramel sauce

How to Store

Cover and refrigerate the pie for 3–5 days. For longer storage, slice and freeze individual pieces in a freezer-safe container for 1–2 months.

brownie pie with slice cut into it with white flowers and chocolate chips around.

When you make this Fudgy Chocolate Chip Brownie Pie, leave a comment below — feedback and questions are welcome. Don’t forget to tag your photos with the recipe hashtag if you share on social media.

Fudgy Chocolate Chip Brownie Pie

A rich, fudgy brownie baked in a crisp pie crust — every bite is chocolatey, fudgy, and irresistible.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Freezing time: 5 mins
Servings: 10 slices

Ingredients

Crust

  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 9 tablespoons salted butter, sliced and cold
  • 3–4 tablespoons ice-cold water

Filling

  • 2¼ cups bittersweet chocolate
  • 9 tablespoons salted butter
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup chocolate chips

Instructions

Crust

  1. Heat oven to 375°F (190°C).
  2. Combine flour and sugar in a food processor and pulse to blend.
  3. Add cold butter a little at a time, pulsing until crumbly.
  4. Add cold water and pulse until the dough just comes together.
  5. Turn dough onto parchment and roll to a 15-inch circle between two sheets of parchment; freeze 5 minutes.
  6. Remove top parchment, invert and fit dough into a 9-inch pie pan, pressing out air bubbles. Trim and fold edges to seal.
  7. Line with parchment and fill with pie weights; bake 15 minutes. Remove weights, prick the bottom, and bake 10 more minutes. Reduce oven to 350°F (177°C).

Filling

  1. Combine bittersweet chocolate and butter in a microwave-safe bowl. Microwave in intervals, stirring, until smooth. Set aside to cool slightly.
  2. In a large bowl, beat eggs, sugar, and vanilla until combined.
  3. Stir in the melted chocolate mixture, then add the flour and stir only until mixed.
  4. Fold in chocolate chips, pour into the prepared crust, and bake 40–45 minutes until set but still slightly fudgy if desired.
  5. Let cool 15–20 minutes before slicing and serving.

Notes + Tips

  • Keep the dough and butter cold to maintain flakiness.
  • Pulse the dough just until it comes together — overworking will make it tough.
  • If you don’t have freezer space, chill the rolled crust in the refrigerator for 10–25 minutes instead of freezing.
  • Be cautious when removing hot pie weights.
  • Do not overmix the brownie batter; fold gently.
  • Bake 40 minutes for a gooey center, 45 minutes for a more set but still fudgy pie.
  • Allow the pie to cool before serving so slices hold together.

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