1 hour 15 minutes

Brownie Pie

This Brownie Pie is the ultimate comfort dessert! A brownie baked into a graham cracker crust and laced with caramel, then topped with whipped cream and both caramel and chocolate drizzle!

This Brownie Pie is the ultimate comfort dessert! A brownie baked into a graham cracker crust and laced with caramel, then topped with whipped cream and both caramel and chocolate drizzle!


 

This Brownie Pie is a delicious blend of gooey brownie and sweet graham crackers with a touch of caramel!

I’ve been wanting to make a brownie pie for ages, there’s just something about a brownie baked in a graham cracker crust that screams heavenly to me!

Then I thought, what would make a brownie pie even better?

A drizzle of caramel and chocolate!

Close up photo of a brownie pie on a cake stand.

How To Make It:

Step 1: Begin by preheating the oven to 350 degrees F and preparing the Graham Cracker Crust RecipeMake sure to use this recipe, a storebought crust will not work as it is not deep enough.

Graham cracker crumbs to make crust in a mixing bowl with a spoon.

Step 2: Melt 2 cups of chocolate chips and butter in a medium microwave-safe bowl on 30-second intervals. Stir between each interval until fully melted. This should take about 90 seconds and the mixture will thicken like ganache.

Melted chocolate chips and butter being stirred in a glass bowl.

Step 3: In a large bowl or stand mixer fitted with a paddle attachment, beat together eggs, sugar, coffee granules, and vanilla for 3 minutes.

The 3 minutes is important for getting the crust on the top of the brownies, so don’t just mix until it’s combined.

Eggs, sugar, coffee granules, and vanilla that have been beaten together in a glass mixing bowl

Step 4: Beat in the chocolate mixture until fully incorporated. Add in flour, baking powder, and salt and mix just until combined.

Brownie batter being mixed with a hand mixer.

Step 5: Pour brownie batter into the prepared crust and bake the brownie pie for 40 to 50 minutes.

Brownie batter poured into a graham cracker pie crust in a spring form pan.

Step 6: Remove from oven and allow to cool for 20 to 30 minutes in the pan. Then remove the sides of the pan and add topping just before serving.

Brownie pie on a cake stand topped with chocolate and caramel drizzle and whipped cream.

The brownie itself is nice and gooey, it may look a little underdone in the photos, but it’s not!

That gooeyness comes from all of the chocolate chips it’s made with and the low amount of flour in the recipe.

This brownie pie is similar to a flourless torte, but warm, therefore, gooey. But we LOVE gooey!

Then it’s topped with homemade whipped cream, chocolate and caramel drizzle, and sprinkles.

More Brownie Recipes

Brownie Pie

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This Brownie Pie is the ultimate comfort dessert! A brownie baked into a graham cracker crust and laced with caramel, then topped with whipped cream and both caramel and chocolate drizzle!
5 from 4 votes

Brownie Pie


Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10 people
This Brownie Pie is the ultimate comfort dessert! A brownie baked into a graham cracker crust and laced with caramel, then topped with whipped cream and both caramel and chocolate drizzle!

Ingredients
  

Brownie:

Topping:

Instructions

  • Preheat oven to 350 degrees F.

Crust:

  • Prepare the crust according to the recipe directions.

Brownie:

  • Melt 2 cups of chocolate chips and butter in a medium microwave-safe bowl on 30-second intervals, stirring between each one until fully melted. Should take about 90 seconds and mixture will thicken like ganache.
  • In a large bowl or stand mixer fitted with a paddle attachment, beat together eggs, sugar, coffee granules, and vanilla for 3 minutes. The 3 minutes is important for getting the crust on the top of the brownies, so don’t just mix until it’s combined.
  • Beat in the chocolate mixture until fully incorporated.
  • Add in flour, baking powder, and salt and mix just until combined.
  • Pour brownie batter into the prepared crust and bake for 40 to 50 minutes.
  • Remove from oven and allow to cool for 20 to 30 minutes in the pan. Then remove the sides of the pan and add topping just before serving.

Nutrition

Calories: 537kcal | Carbohydrates: 59g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 104mg | Sodium: 232mg | Potassium: 273mg | Fiber: 3g | Sugar: 42g | Vitamin A: 540IU | Calcium: 52mg | Iron: 3.4mg

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5 from 4 votes (3 ratings without comment)

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8 Comments

  1. What size pan is this baked in and can you use a regular pie dish as opposed to a springform pan?

    1. This is made in a 10-inch springform pan. This recipe makes too much crust and batter for a regular pie dish, so if you do make it in a regular pie dish you’ll want to discard any excess and reduce baking time slightly.

  2. Did you bake your crust before adding the filling?

  3. What temp. Do you bake these at???

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