Joanna Gaines Brownie Pie Recipe
Craving chocolate heaven? This Joanna Gaines Brownie Pie Recipe combines brownie fudginess with pie crust. Gooey center, crisp edges—irresistible! Perfect dessert anytime.
Ingredients
- 1 ¼ cups chocolate graham cracker crumbs or chocolate wafers
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts optional
- Vanilla ice cream
- Powdered sugar for dusting
Instructions
Preheat and Prep Pan
- Heat oven to 350°F (175°C). Grease 9-inch pie dish. Room temp ingredients blend best. Ready for chocolate magic.
Make Chocolate Crust
- Mix graham cracker crumbs and sugar in bowl. Stir in melted butter. Press firmly into pie dish bottom and sides. Creates sturdy chocolate base.
Melt Chocolate and Butter
- Microwave chocolate chips and butter in 30-second bursts. Stir until smooth. Or use double boiler. Silky chocolate base ready.
Mix Brownie Filling
- Whisk sugar into melted chocolate. Add eggs one at a time. Beat well. Stir in vanilla. Creates glossy batter.
Add Dry Ingredients
- Sift flour and salt into batter. Gently fold until just combined. Add nuts if using. Don't overmix. Keeps fudgy texture.
Fill and Bake
- Pour batter into crust. Smooth top with spatula. Bake 30-35 minutes. Center slightly jiggly. Perfect gooey doneness.
Cool and Serve
- Cool 20 minutes. Center firms up. Dust powdered sugar. Serve warm with ice cream scoop. Melts together beautifully!
Notes
- Don't overbake. Jiggly center = perfect gooey texture.
- Use room temp eggs. Blend smoothly into chocolate.
- Nut-free: Skip nuts or use chocolate chunks instead.
- Salted caramel: Drizzle caramel sauce before baking.
- Mint version: Add ½ tsp peppermint extract. Top with mint ice cream.
- Gluten-free: Use GF flour blend and GF graham crackers.