Gooey Brownie Pie Ingredients 6 Tbsp unsalted butter 3 cups semi-sweet chocolate chips, divided 3 large eggs
Preparation Instructions
1
Melt the Chocolate Base
5 minutes
In a microwave-safe bowl, combine the butter and 2 cups of the chocolate chips. Heat in 30-second intervals, stirring in between, until completely smooth. Set aside to cool slightly so you don’t scramble the eggs in the next step.
2
Whip for Texture
3 minutes
In a large bowl, whisk the eggs, granulated sugar, and brown sugar vigorously until the mixture is pale and slightly frothy. Stir in the vanilla extract.
3
Combine and Fold
Do not overmix
Slowly pour the melted chocolate mixture into the egg mixture while stirring. Sift in the flour, cocoa powder, and salt. Fold gently until just combined, then stir in the remaining 1 cup of whole chocolate chips.
4
The Slow Bake
35–40 minutes
Pour the batter into the unbaked pie shell. Bake at 325°F (165°C). The low temp is key for the gooey center. Bake until the edges are set and the top has developed a thin, shiny crust, but the center still has a very slight jiggle.
The Cooling Rule: Unlike a standard brownie, this pie needs to rest for at least 45 minutes before slicing. The residual heat continues to set the chocolate; slicing too early will result in a “puddle” rather than a clean wedge.
