Name: Gooey Brownie Pie (Ultra-Fudgy, Chocolate Lover’s Dream)
Ingredients: 1 cup unsalted butter, melted; 1 ½ cups granulated sugar; ¾ cup light brown sugar, packed; 4 large eggs, room temperature; 1 tablespoon vanilla extract; ¾ cup unsweetened cocoa powder; 1 cup all-purpose flour; ½ teaspoon salt; 1 unbaked 9-inch pie crust (store-bought or homemade); 1 cup chocolate chips or chunks; ½ cup chopped walnuts or pecans

Ingredients

Scale

Brownie Filling

1 cup unsalted butter, melted
1 ½ cups granulated sugar
¾ cup light brown sugar, packed
4 large eggs, room temperature
1 tablespoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt

Pie Base

1 unbaked 9-inch pie crust (store-bought or homemade)

Optional Add-Ins

1 cup chocolate chips or chunks
½ cup chopped walnuts or pecans

Instructions

Step 1: Prepare the Oven and Crust

Preheat oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges. Set aside.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.

Step 3: Add the Dry Ingredients

Sift in cocoa powder, flour, and salt. Fold gently until just combined. Do not overmix—this keeps the brownie filling gooey and tender.

Step 4: Customize the Filling

Fold in chocolate chips or nuts if using. Pour the brownie batter evenly into the prepared pie crust and smooth the top.

Step 5: Bake to Gooey Perfection

Bake for 40–45 minutes, until the edges are set and the center is slightly jiggly. A toothpick inserted near the center should come out with moist crumbs. Cool for at least 30 minutes before slicing.

Notes

Do not overbake—gooey texture depends on slightly underbaking.
Use room-temperature eggs for a smooth batter.
Let the pie cool slightly so it sets but remains fudgy.

Cover edges with foil if crust browns too quickly.