Gooey Brownie Pie (Print Version)
A rich, sliceable brownie pie with a crackly top, soft chocolate center, and warm hot fudge drizzle.
# Ingredients:
For the brownie pie
01 -
6 tablespoons (85 g) unsalted butter, plus more for the pan
02 -
2 1/2 cups (425 g) semisweet chocolate chips, divided
03 -
3 large eggs, room temperature
04 -
1 cup (200 g) granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1/2 cup (63 g) all-purpose flour
07 -
2 tablespoons (10 g) unsweetened cocoa powder
08 -
1/4 teaspoon baking powder
09 -
1/4 teaspoon fine salt
For serving
10 -
1/2 cup (120 ml) warm hot fudge sauce
11 -
Vanilla ice cream or whipped cream, optional
12 -
Flaky salt, optional
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. Set the pan on a rimmed baking sheet.
02 -
Melt the butter with 1 1/2 cups of the chocolate chips in a heatproof bowl, using 30-second microwave bursts or a double boiler. Stir until smooth, then cool for 5 minutes.
03 -
In a large bowl, beat the eggs, sugar, and vanilla on medium-high speed for 2-3 minutes, until pale, thick, and slightly foamy.
04 -
Beat in the cooled melted chocolate mixture. Fold in the flour, cocoa powder, baking powder, and salt until just combined, then fold in the remaining 1 cup chocolate chips.
05 -
Spread the batter into the prepared pan. Bake for 36-40 minutes, until the top is puffed and crackly and a tester near the center comes out with moist crumbs.
06 -
Cool in the pan for at least 45 minutes. Run a knife around the edge, release the springform ring, and cut into wedges.
07 -
Drizzle each slice with warm hot fudge sauce. Add ice cream, whipped cream, or a small pinch of flaky salt if desired.
# Notes:
01 -
The pie is meant to stay soft in the center, so do not bake until a tester comes out fully clean.
02 -
Cool fully for the neatest slices, then warm individual wedges briefly before serving.