There’s nothing quite like a luscious slice of gooey brownie pie to elevate your dessert game. This delectable treat marries the richness of brownies with a crumbly graham cracker crust, creating a unique dessert that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a casual get-together with friends, or simply craving something sweet, this gooey brownie pie is sure to impress.
Why you’ll love this dish
This recipe is a delightful combination of textures and flavors. The graham cracker crust adds a buttery crunch, while the rich brownie filling oozes chocolatey goodness. It’s an easy-to-make dessert that doesn’t require fancy equipment or complicated techniques—perfect for both novice bakers and seasoned pros. The balance of sweetness and richness makes it a universally appealing treat that will please kids and adults alike. It’s perfect for casual family dinners, potlucks, or even just a cozy night in with a movie.
"This gooey brownie pie was a hit at our family gathering! Everyone loved the combination of flavors, and I can’t believe how simple it was to make." – Sarah J.
Preparing Gooey Brownie Pie
Making this brownie pie is straightforward and fun. First, you’ll whip up a buttery graham cracker crust that acts as the perfect base for your brownie filling. Then, the chocolatey goodness comes together in a few quick steps, mixing melted dark chocolate, sugar, and eggs into a fudgy batter. Finally, just pour it into the crust and bake! The anticipation of watching it rise and set in the oven makes the process all the more enjoyable.
What you’ll need
For this irresistible dessert, gather the following ingredients:
- 1 1⁄2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1⁄4 cup granulated sugar
- 1 cup unsalted butter
- 8 oz dark chocolate, chopped
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 3⁄4 cup all-purpose flour
- 1⁄4 cup cocoa powder
- 1⁄2 teaspoon salt
- 1⁄2 cup semi-sweet chocolate chips, melted
You can easily swap unsalted butter with salted butter if that’s what you have on hand, but keep an eye on the added salt in the recipe.
