Gooey Brownie Pie
Serves 8–10
Ingredients
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¾ cup (170 g) unsalted butter
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1 cup (200 g) sugar
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½ cup (100 g) brown sugar
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2 large eggs (room temp)
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1 tsp vanilla extract
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¾ cup (95 g) all-purpose flour
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½ cup (50 g) cocoa powder (unsweetened)
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½ tsp salt
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½ tsp baking powder
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½ cup (90 g) chocolate chips or chunks
Instructions
1. Prep
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Preheat oven to 175°C / 350°F
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Grease a 9-inch pie dish or tart pan
2. Melt & Mix
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Melt butter, let cool slightly
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Whisk in sugar + brown sugar
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Add eggs and vanilla, whisk until glossy
3. Dry Ingredients
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Sift together flour, cocoa, salt, baking powder
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Fold gently into wet mixture
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Stir in chocolate chips
Do not overmix — that’s how you keep it gooey.
4. Bake
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Pour batter into pie dish
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Bake 22–26 minutes
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Center should look set but jiggly
Underbaked = correct baked 😌
5. Cool Slightly
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Rest 15–20 minutes before slicing
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Serve warm for max goo factor
Serving Ideas (Highly Recommended)
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Vanilla ice cream 🍨
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Whipped cream
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Hot fudge drizzle
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Sprinkle of flaky sea salt
Pro Tips
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Extra gooey: Pull it at 22 minutes
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More fudgy: Skip baking powder
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Crackly top: Whisk sugar + eggs really well
If you want this as a skillet brownie pie, nutella swirl, or gluten-free version, say the word and I’ll upgrade it 😏🍫