This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.
Fudgy Chocolate Cosmic Brownie Pie has a rich chocolate brownie filling in a flaky pie crust topped with a creamy chocolate ganache and sprinkled with rainbow chips. Serve it at room temperature or warm with a scoop of vanilla ice cream for a decadent treat with a nostalgic twist!
Brownies are kinda my favorite (you can tell from my Instagram feed).
A while back I made a homemade version of everyone’s favorite Little Debbie’s cosmic brownies and they were a hit!
Then, I used the same idea to make cosmic brownie cookies and cosmic brownie hot chocolate bombs.
I thought to myself, c’mon Melissa, think BIGGER. So, I took it one step further and decided to take my cosmic brownies and turn them into a rich, chocolaty, fudgy cosmic brownie pie!
Yes, that’s right, a flaky buttery pie crust filled with a luscious gooey brownie batter and topped with a layer of chocolate ganache. The little bits of colorful candy-coated chocolate on top remind us that it’s a twist on a classic cosmic brownie.
A slice is amazing on its own, but who ever said no to brownies and ice cream?
Why you’ll love this Chocolate Brownie Pie recipe
Homemade from (almost) scratch – No brownie mix, this is all made from scratch. Well, except for the store-bought pie crust, because I do love a shortcut. If you do have time to make a homemade crust, have at it.
Great for any occasion – This dessert is fit to serve a crowd and your guests will love this brownie pie combo with a rich chocolate flavor.
Make ahead and freezer-friendly – So, why not make two and freeze one for later?
Equipment you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- 9-Inch Pie Crust: Making homemade pie dough is not something I enjoy so I use a Pillsbury store-bought crust that I bring to room temperature and then roll out and add to a pie plate, crimping the edges.
- Granulated Sugar: I’ve only tested with white sugar. We’re using unsweetened cocoa powder so we can control the amount we use.
- Unsalted Butter: Adds fat, buttery richness to the brownie batter making it super fudgy. You’ll melt & cool it slightly.
- Large Eggs: Helps to solidify the brownie batter so that it sets properly.
- Vanilla Extract: Adds another layer of flavor to the chocolate mixture. Try to use pure vanilla extract instead of imitation for the best flavor.
- All-Purpose Flour: Despite the addition of flour that helps give it structure, it still won’t result in a cake-like consistency. It will still be a fudgy brownie pie.
- Unsweetened Cocoa Powder: Making a homemade chocolate pie calls for cocoa! As mentioned above, make sure it’s unsweetened otherwise, your dessert will be too sweet. I used Hershey’s Special Dark but “regular” can be used as well.
- Salt: Brings out the flavor of the rest of the ingredients and balances out the sweetness.
- Chocolate Chips: Bits of chocolate flecked throughout the brownie pie is everything. When they’re melted it adds extra gooey textures and even more chocolate flavor. I use Ghirardelli 62% cacao chips (like always) but you can use semi-sweet chocolate chips if that’s what you prefer.
- Candy Coated Mini Chocolate Chips: These are an optional garnish that takes this from a brownie pie to a cosmic brownie pie! The candy coated chips add a nice texture change from the smooth & rich pie. I’ve found them at Hobby Lobby and Michaels but you can also order them.
- For the Chocolate Ganache: Semi-sweet chocolate chips and heavy whipping cream.
How to make Brownie Pie
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Press the room temperature pie crust into a 9″ pie plate, crimping the edges as you go. Trim off any excess dough and set the crust aside.
- Step Two: Melt butter in a microwave-safe bowl. Allow it to cool slightly and then whisk in the sugar until fully combined. Doing this is what gives the brownies their signature shiny, crackly top!
- Step Three: Next, whisk in the eggs and the vanilla until smooth. The eggs are the reason why we cool our butter slightly. We don’t want hot butter to scramble the eggs!
- Step Four: Mix in the flour, cocoa powder, and salt until combined then fold in the chocolate chips until evenly distributed throughout the batter. Pour the filling into the prepared pie crust and sprinkle with the remaining 1/4 of the chocolate chips.
- Step Five: Bake for 40-45 minutes until it’s set and the crust is golden brown. If you notice the crust is browning too quickly, use a pie shield or foil to cover the edges. Allow the brownie pie to cool for about 30 minutes before adding the layer of ganache.
- Step Six: Microwave the chocolate chips and heavy cream for 30 seconds, stir, then continue to microwave for 15-second intervals, stirring in between, until smooth. Pour it overtop the brownie pie and use an offset spatula or rubber spatula to spread it out evenly. Sprinkle with rainbow chocolate chips and enjoy!
What to serve with Brownie Pie
A slice of pie can be enjoyed the same way a piece of brownie can, with the bonus addition of a buttery crust! So, things like ice cream, caramel sauce, or stabilized whipped cream are classic choices.
Since the ganache is optional, you can leave it off and just use a hot fudge drizzle instead!
Tips & Suggestions ✨
- Try a different crust next time. Oreo cookie crust or a graham cracker crust would be great.
- Use a different type of chocolate chip for a twist. White chocolate chips, peanut butter chips, mint chips, butterscotch chips, or skip them altogether and use chopped nuts instead. Walnuts or pecans are always good.
- I don’t usually blind bake my crust ahead of time for this recipe as I prefer a softer crust. However, if you want a crispier, flakier crust, you certainly can.
- Swap the cosmic rainbow chips for other things. Crushed candy cane, nuts, mini marshmallows, sprinkles, etc.
- Yes, you can use a brownie box mix.
How to store Brownie Pie
How to store leftovers
This dessert can be left at room temperature for a couple of days or longer in the fridge. Store it in an airtight container so that it doesn’t try out.
How long will chocolate brownie pie last in the fridge?
Up to 5 days, if you’re lucky enough to still have some left.
Can I freeze fudge brownie pie?
You can! Allow it to cool completely then cover it in plastic wrap and freeze it for 3 months. Thaw in the fridge overnight.
How to reheat it
To rehat, I recommend placing individual slices into the microwave for a few seconds.
I love serving it slightly warmed up, especially with ice cream, however, it’s also great at room temperature.
FAQs
How do I know my brownie pie is done?
You can insert a toothpick into the center of the pie. If it comes out clean, it’s done. However, it will still be quite fudgy, so “clean” may be a stretch.
The center will puff up but still jiggle when shaken a bit. Don’t worry, it will deflate as it cools down.
If you like yours a little less fudgy, feel free to continue baking it for a few minutes longer. Your best bet is to follow the directions and bake it for at least 40 minutes and go from there.
What is the best type of pie dish to use?
Use either a metal dish or a glass pie dish for this recipe. Both are known to bake the crust quickly and more evenly than ceramic pie dishes.
How many people can one pie serve?
Depending on how you slice yours, of course, but I’d say it serves about 8 people, comfortably. There’s no harm in baking more than one easy brownie pie recipe if you have more brownie lovers to feed!
Fudgy Chocolate Pie
Need more pie recipes? Try these:
Click here for my entire collection of dessert recipes.
Fudgy Chocolate Cosmic Brownie Pie
Ingredients
- 9 inch pie crust at room temperature (I use Pillsbury)
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder I used Hershey’s Special Dark
- ¼ teaspoon salt
- 1 ¼ cups chocolate chips divided
- candy coated mini chocolate chips optional
Chocolate Ganache:
- 1 cup semi sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
To make the brownie pie:
- Preheat the oven to 350°F and press the pie crust into a 9” pie plate, crimping the edges as you go. Set aside.
- To a large microwave safe bowl, melt the butter and allow it to slightly cool. Whisk in the sugar until fully combined.
- Whisk in the eggs and vanilla until smooth.
- Add in the flour, cocoa powder, and salt. Mix until combined.
- Fold in 1 cup of the chocolate chips until evenly distributed. Pour into the prepared pie crust and sprinkle with the remaining ¼ cup of chocolate chips.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the crust is browning too quickly, use foil or a pie shield to cover it.
- Let the pie cool for approximately 30 minutes before adding the ganache.
To make the Chocolate Ganache:
- To a large microwave safe bowl, add the chocolate chips and heavy cream. Heat in the microwave for 30 seconds, stir, then continue at 15 second intervals, stirring between each, until the ganache is creamy and smooth.
- Pour the ganache over the cooled brownie pie and gently spread it evenly. Sprinkle with the rainbow chips and serve!
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_pplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
