By Becky Hardin
Published Sep 30, 2023
Brownie Pie is a rich, chocolaty dessert that’s almost too good to be true! A homemade fudge brownie recipe baked straight into a pie crust gives you two desserts in one. A layer of toasted pecans is mixed in to add a bit of crunch, while the brownies stay soft and moist. Top a slice with ice cream and drizzle with chocolate syrup, and you’ve got the best brownie dessert ever!
What’s in this Brownie Pie Recipe?
Are you ready for this amazing brownie dessert? Fudge brownies baked into a pie crust… just let that sink in. Because one great dessert isn’t enough, we mashed together two favorites to make something amazing. You’re gonna love this fudge brownie pie!
- Pie Crust : We’re using a store-bought refrigerated pie crust to make things easier, but you can make your own if you prefer.
- Chocolate Chips: I like semisweet for the best balance of flavor, but milk or dark also work.
- Unsalted Butter: Makes the pie rich, moist, and tender.
- Vegetable Oil: Adds extra moisture to the pie.
- Cocoa Powder: You can use any cocoa powder you prefer, as long as it is unsweetened. Use natural cocoa powder for a more natural taste, and use Dutch-process cocoa powder for a smoother taste.
- Dark Brown Sugar: Adds a rich and molasses-y sweetness to the brownies.
- Eggs: Add richness and structure to the pie.
- Vanilla Extract : Enhances the sweetness of the pie.
- Kosher Salt: Enhances the rich chocolate flavor.
- All-Purpose Flour: Gives the pie structure.
- Honey Roasted Pecans: Add a bit of a nutty crunch to the pie. You can leave them out if you have an allergy.
Pro Tip: Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.
Variations on Brownie Pie
There are so many ways to make this chocolate brownie pie your own. You can swap the pecans for walnuts or peanuts or swirl some peanut butter into the mix for a different nutty flavor. Add some mint or peppermint extract to the batter and fold in Andes peppermint chips for a minty pie. Or fold in some caramel sauce for a turtle -inspired pie.
For a s’mores -inspired pie, use a graham cracker crust and toast some marshmallows or fluff on top after baking. Or spread a layer of edible cookie dough on top of the pie before baking to create a brookie pie. The possibilities are endless!
How to Store and Reheat
Store leftover brownie pie tightly covered in the refrigerator for up to 3 days or in the refrigerator for up to 1 week. To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.
How to Freeze
Freeze brownie pie whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Brownies aren’t quite complete without some ice cream on the side. I just love the way cold ice cream melts on top of warm brownies. Everything mixes together so perfectly; hot and cold, chocolate and vanilla. So of course we need that same combo with this brownie pie. Grab a slice while it’s warm, top it off with a scoop of ice cream , drizzle on some more chocolate sauce , and enjoy!
5-Star Review
“I have looked all over the internet for a good recipe for fudge pie. Yours is the best by far. Your video was great, and the recipe easy to follow. You have made my day!” – Renae Sims
Ingredients1x2x3x
- ▢ 1 9-inch refrigerated pie crust 213 grams, blind-baked per package directions
- ▢ 1 cup semisweet chocolate chips 170 grams, divided (Ghirardelli recommended)
- ▢ 4 tablespoons unsalted butter 57 grams (½ stick)
- ▢ ¼ cup vegetable oil 50 grams
- ▢ 2 tablespoons unsweetened cocoa powder 11 grams
- ▢ ¾ cup dark brown sugar 160 grams
- ▢ 2 large eggs 100 grams
- ▢ 1 tablespoon pure vanilla extract 12 grams
- ▢ 1½ teaspoons kosher salt 5 grams
- ▢ ¼ cup all-purpose flour 30 grams
- ▢ 1¼ cups chopped honey roasted pecans 143 grams, toasted
Video
Instructions
- Preheat oven to 325°F. Set the blind-baked pie crust aside to cool. 1 9-inch refrigerated pie crust
- Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted. 1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
- Add the oil and cocoa powder and whisk until smooth. ¼ cup vegetable oil, 2 tablespoons unsweetened cocoa powder
- In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth. ¾ cup dark brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract, 1½ teaspoons kosher salt
- Add the chocolate mixture and whisk until incorporated.
- Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains. ¼ cup all-purpose flour
- Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary. 1¼ cups chopped honey roasted pecans
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
- Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
- Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Equipment
- Kitchen Scale (optional)
- Pie Pan
Becky’s Tips
- To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.
- Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Brownie-Inspired Recipes We Love
- Brownie Cupcakes
- Fudgy Brownie Cookies
- Fried Brownie Truffle Bites
- Chocolate Brownie Cake
- Walnut Brownie Protein Balls
Fudge Brownie Pie
Equipment
- Kitchen Scale (optional)
- Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust 213 grams, blind-baked per package directions
- 1 cup semisweet chocolate chips 170 grams, divided (Ghirardelli recommended)
- 4 tablespoons unsalted butter 57 grams (½ stick)
- ¼ cup vegetable oil 50 grams
- 2 tablespoons unsweetened cocoa powder 11 grams
- ¾ cup dark brown sugar 160 grams
- 2 large eggs 100 grams
- 1 tablespoon pure vanilla extract 12 grams
- 1½ teaspoons kosher salt 5 grams
- ¼ cup all-purpose flour 30 grams
- 1¼ cups chopped honey roasted pecans 143 grams, toasted
Instructions
- Preheat oven to 325°F. Set the blind-baked pie crust aside to cool. 1 9-inch refrigerated pie crust
- Melt ⅔ cup of the chocolate chips and butter in a microwave-safe bowl and heat at 50% power, stirring often, for about 90 seconds, or until the chocolate is almost melted. 1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
- Add the oil and cocoa powder and whisk until smooth. ¼ cup vegetable oil, 2 tablespoons unsweetened cocoa powder
- In a separate bowl, whisk the sugar, eggs, vanilla, and salt together until creamy and smooth. ¾ cup dark brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract, 1½ teaspoons kosher salt
- Add the chocolate mixture and whisk until incorporated.
- Add the flour and the remaining ⅓ cup of chocolate chips. Stir just until no dry flour remains. ¼ cup all-purpose flour
- Spread the pecans over the bottom of the pie crust and pour the batter evenly over the pecans. Use a rubber spatula to spread out the batter, if necessary. 1¼ cups chopped honey roasted pecans
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter attached.
- Transfer pie to a cooling rack and cool 1-2 hours, until just warm.
- Serve with a scoop of ice cream and a drizzle of chocolate syrup.
Video
Notes
- To reheat the pie, place it in a 300°F oven, 10-15 minutes, or until warm throughout.
- Be sure the pecans are toasted so they don’t get soggy, or do as I do and buy toasted/roasted pecans or Honey Roasted Pecans.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
