Equipment Needed
- 9-inch pie dish
- Medium saucepan
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
I always start by melting the butter gently in a saucepan over low heat. You don’t want it to boil or brown, just melt until it’s completely liquid. Once it’s melted, I immediately take it off the heat and whisk in both sugars. This is a beautiful, grainy moment. I whisk vigorously for a good minute—this isn’t just mixing; it’s helping dissolve the sugars into the butter, which contributes to that shiny, crackly top. Let this mixture cool for about 10 minutes. I learned the hard way that adding eggs to hot butter-sugar mix will cook them slightly, and we don’t want scrambled eggs in our brownie pie!
Now, whisk in the eggs, one at a time, making sure each is fully incorporated before adding the next. This builds structure and emulsion. Then, stir in that glorious teaspoon of vanilla. The smell already is heavenly. In a separate bowl, I whisk together the flour, cocoa powder, and salt. Here’s my big tip: sift your cocoa powder. I didn’t once, and I had tiny, stubborn lumps throughout the baked pie. It tasted fine, but the texture wasn’t perfectly smooth. Sifting is a small step for a huge payoff.
Gently fold the dry ingredients into the wet mixture. I use a spatula and mix just until the last streaks of flour disappear. Overmixing is the enemy of a fudgy texture, as it develops the gluten in the flour and can make the pie tough. Once combined, fold in the chocolate chips. The batter will be thick, silky, and incredibly inviting. Pour it all into your ungreased pie dish—the butter in the batter is sufficient. I like to smooth the top and gently tap the dish on the counter to release any air bubbles.
Bake in a preheated 350°F (175°C) oven. The timing is crucial but can vary. Start checking at 35 minutes. You’re looking for the edges to be fully set and pulling away from the dish slightly, but the very center (about the size of a lemon) should still have a slight, gentle wobble when you jiggle the pan. A toothpick inserted an inch from the edge should come out with moist crumbs, not liquid batter. It will continue to set as it cools. I overbaked my first attempt by just five minutes, and while it was still delicious, it lost that dreamy, fudgy heart. Trust the wobble!(See the next page below to continue…)