I’ll never forget the first time this Fudgy Brownie Pie emerged from my oven. It was one of those cozy, rainy Sunday afternoons when the only sensible activity was to turn the kitchen into a chocolate sanctuary. I was dreaming of a dessert that bridged the gap between a chewy, decadent brownie and a sliceable, elegant pie—and this creation was the glorious result. The aroma of melted butter and deep cocoa began to weave through the house, a warm, sweet promise that had everyone drifting into the kitchen, noses first. When I finally cut into that slightly crisp top to reveal a molten, fudgy heart, I knew I’d found my new go-to showstopper. It’s the kind of dessert that feels like a hug, simple in its ingredients but profound in its chocolatey impact.
Ingredients
- 1 cup (2 sticks) of butter
- 1 cup of granulated sugar
- 1 cup of packed light brown sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flour
- ¾ cup of unsweetened cocoa powder (I use Dutch-processed for a deeper flavor)
- ½ teaspoon of salt
- 1 cup of semi-sweet chocolate chips
Don’t let the simplicity fool you—each ingredient plays a starring role here. That full cup of butter is non-negotiable for the luxurious mouthfeel and crispy edges. I’ve tried cutting it back, and the pie loses its signature richness. Using both white and brown sugar is my secret weapon; the brown sugar adds a subtle molasses note that balances the cocoa’s bitterness perfectly. And please, don’t skip the chocolate chips! They create little pockets of molten chocolate throughout the slice, which is the best surprise. I’ve found that a good-quality Dutch-process cocoa powder makes a noticeable difference in achieving that deep, dark chocolate flavor we’re after.(See the next page below to continue…)