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!
How To Make Brownie Pie:
Begin by preheating the oven to 350 degrees F and preparing the Graham Cracker Crust Recipe. Make sure to use this recipe, a storebought crust will not work as it is not deep enough.
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.
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 the brownie pie 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.
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.
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This post was originally published in January 2016 and was updated with slight recipe adjustments and new photos in April 2019.
- Preheat oven to 350 degrees F.
- Prepare the crust according to the recipe directions.
- 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.