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Easy Gooey Brownie Pie Recipe: A Sweet and Simple Dessert for Beginners

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Craving something rich and chocolatey? This Easy Gooey Brownie Pie is a perfect treat for beginners—simple to make and irresistibly delicious. With its fudgy center, crackly top, and a drizzle of hot fudge, this dessert will satisfy every chocolate lover’s sweet tooth. I first made this when I wanted a fuss-free, impressive dessert, and it quickly became a favorite. Whether you’re a novice baker or just looking for a quick indulgence, this brownie pie is your go-to recipe!

Ingredients

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  • 6 Tbsp butter (unsalted)
  • 3 cups semi-sweet chocolate chips (divided into two parts)
  • 3 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Instructions

    1. Preheat the oven: Start by preheating your oven to 350°F (175°C). It’s always a good idea to preheat the oven while you’re preparing the batter so that the oven is fully heated when it’s time to bake. Grease a 9-inch pie plate or a springform pan. Greasing the pan thoroughly is crucial to ensure the pie slides out easily once baked. If you’re using a springform pan, line the base with parchment paper to avoid any sticking.

    1. Melt butter and chocolate: In a heat-safe bowl, melt 6 tablespoons of butter and 2 cups of chocolate chips together. This is where the magic begins! You can do this by placing the bowl over a double boiler or if you prefer the microwave method, heat the mixture in 30-second intervals at 50% power, stirring after each interval until it’s smooth and fully melted. If you’re using a microwave, be sure to stir gently to prevent the chocolate from burning. Once melted, set the mixture aside to cool slightly. This step is important because you don’t want to add hot chocolate to your egg mixture, as it could scramble the eggs and ruin the smooth texture.

    1. Mix eggs, sugar, and vanilla: Using an electric mixer, beat the 3 eggs, 1 cup of sugar, and 1 teaspoon of vanilla extract together on medium-high speed. Continue beating for about 3 minutes until the mixture becomes light and fluffy. This step helps create a nice, airy texture in your pie. The sugar will dissolve into the eggs, creating a silky smooth base for the chocolate.

    1. Add the chocolate mixture: Slowly mix in the cooled chocolate-butter mixture into the egg-sugar mixture. It’s essential to do this slowly to ensure the mixture remains smooth and fully incorporated. The chocolate will blend with the eggs, creating a rich, chocolatey batter that looks almost too good to bake!

    1. Incorporate dry ingredients: Gently fold in 1/2 cup of flour, 1/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Do this gently until just combined. Overmixing the batter can result in a denser pie, so mix just enough to incorporate everything. The flour should be well-distributed but still retain a soft, moist texture. If you’re unsure, it’s better to under-mix than over-mix.

    1. Add the remaining chocolate chips: Finally, fold in the remaining 1 cup of chocolate chips. These chips are essential for that extra burst of gooey chocolate throughout the pie. Don’t be afraid to mix them in thoroughly—they’ll add pockets of melted chocolate goodness as they bake.

    1. Pour and bake: Pour the batter into your prepared pan. Be sure to spread the batter evenly to ensure an even bake. Bake in the preheated oven for 35-40 minutes. The top should form a crackly layer, and the center will be puffed. This is the signature feature of a gooey brownie pie. You can test for doneness by inserting a toothpick into the center – it should come out with just a few moist crumbs (not wet batter). If it comes out completely clean, the pie may be overbaked.

    1. Cool completely: Once the brownie pie is baked, remove it from the oven and let it cool completely in the pan. It’s important to allow the pie to set before cutting. Cooling helps the brownie set to that perfect gooey consistency. Plus, it makes the pie easier to slice and serve.

    1. Top with hot fudge: For the finishing touch, top the cooled brownie pie with your favorite hot fudge sauce. You can either purchase it or make your own. Pour generously over the top and serve immediately, or allow the fudge to cool and harden a bit for a more decadent topping.

Notes

  • Baking Time: Ovens vary, so keep an eye on your pie. If the edges are starting to darken but the center is still too soft, cover the edges with aluminum foil and continue baking. This will help prevent overbaking while allowing the center to set. Another tip is to start checking the pie at around 30 minutes—this gives you a chance to monitor the progress and make sure it doesn’t overbake.
  • Cooling the Chocolate: After melting the butter and chocolate, be sure to let it cool before adding it to the egg mixture. If it’s too hot, it could cook the eggs, which might result in a curdled texture. Allow the mixture to cool for at least 10-15 minutes before mixing it into the eggs. Patience is key!
  • Avoid Overmixing: As tempting as it may be to keep stirring, overmixing the batter will affect the final texture. The key is to mix just enough to combine the ingredients and get a smooth batter. If you’re not sure, it’s always better to under-mix than over-mix. A slightly lumpy batter will still yield a delicious pie!
  • Test for Doneness: Since ovens vary, it’s important to test for doneness using a toothpick or a cake tester. If the center is slightly gooey but not wet, you’ve got the perfect brownie pie.

Find it online: https://susanrecipes.com/easy-gooey-brownie-pie-recipe-a-sweet-and-simple-dessert-for-beginners/