There’s nothing more comforting than the rich smell of chocolate filling the kitchen.

This Chocolate Chip Brownie Pie is the kind of dessert that makes everyone pause for a moment after the first bite—deeply chocolatey, dense yet gooey, and topped with warm fudge for that bakery-style finish.

Whether it’s a birthday, potluck, or cozy night in, this decadent pie is guaranteed to impress.

It’s simple to whip up, but tastes like something you’d find in a high-end dessert bar.

Why I Love This Recipe

No need for a crust—just pure brownie bliss

Double chocolate with melty chips inside and on top

Crackly brownie top with a soft, fudgy center

Made in one bowl, no fancy tools required

Perfect warm with ice cream or chilled with coffee

What You’ll Need (Ingredient Highlights)

Butter – Adds richness and helps melt the chocolate for a silky base.

Semi-Sweet Chocolate Chips – Divided between the batter and the final mix-in for gooey chocolate pockets.

Eggs & Sugar – Whipped to make the base fluffy and give it that shiny top.

All-Purpose Flour – Just enough to hold everything together without drying it out.

Baking Powder & Salt – For rise and balance.

Vanilla Extract – Rounds out the chocolate flavor beautifully.

Pro Tips Before You Start

Melt chocolate slowly to avoid burning—microwave at 50% power or use a double boiler.

Let the melted chocolate cool slightly before adding it to the egg mixture to avoid scrambling.

Don’t overmix once the flour goes in—just fold until no dry streaks remain.

Want extra gooeyness? Slightly underbake and let it rest before serving.

Serve with vanilla ice cream or top with berries for contrast.

How to Make Chocolate Chip Brownie Pie

Step 1: Preheat & prep
Set your oven to 350°F (175°C).

Grease a pie plate or a 9-inch springform pan.

Step 2: Melt chocolate and butter
In a heat-safe bowl, combine butter and 2 cups of chocolate chips.

Melt using a double boiler or microwave in 30-second intervals at 50% power.

Stir until smooth and let cool.

Step 3: Whip eggs and sugar
In a stand mixer or with a hand mixer, beat eggs, sugar, and vanilla on medium-high for about 3 minutes until fluffy and pale.

Step 4: Add chocolate mixture
Pour in the cooled chocolate mixture and stir to combine.

Step 5: Fold in dry ingredients
Gently fold in flour, baking powder, and salt until just incorporated.

Stir in the remaining 1 cup of chocolate chips.

Step 6: Bake
Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes, until the center is puffed.

Cracks on the surface are normal.

Step 7: Cool
Let cool completely in the pan. The texture sets as it cools.

Step 8: Serve
For an indulgent twist, drizzle hot fudge on top before slicing.

What to Serve It With

A scoop of vanilla or espresso ice cream

Whipped cream and fresh raspberries

A drizzle of caramel or chocolate ganache

Cold brew coffee or a tall glass of milk

Variations / Substitutions

Make it nutty: Add chopped walnuts or pecans to the batter.

Try different chips: Use dark, milk, or even peanut butter chips.

Gluten-free: Swap in a 1:1 gluten-free baking flour blend.

Spice it up: Add a pinch of cinnamon or cayenne for warmth.

Mocha twist: Add 1 tbsp of instant espresso powder to the batter.

Storage & Leftovers

Store at room temperature for up to 3 days, covered.

Refrigerate for longer shelf life (up to 1 week).

Reheat slices in the microwave for 15–20 seconds to restore gooeyness.

Freeze individual slices for up to 2 months; thaw before serving.

Best enjoyed warm with a topping!

FAQs

Can I use a different type of chocolate chip?
Yes! You can use milk, dark, or even white chocolate chips for variation.

Why did my top crack?
That’s normal for brownies—it creates that classic crackly top while the inside stays soft.

Can I make this ahead of time?
Absolutely. Bake it a day ahead and warm slices before serving for a fresh-out-the-oven feel.

Can I bake this in a square pan instead?
Yes, an 8×8-inch pan works great too—just monitor baking time closely.

How do I know when it’s done?
The center should be puffed, and a toothpick inserted should come out with moist crumbs (not wet batter).

Can I leave out the extra chocolate chips?
You can, but they add texture and chocolate bursts. Try chopped chocolate chunks instead.

Is this kid-friendly?
Very much so—it’s a hit with both kids and adults!

Final Thoughts

This Chocolate Chip Brownie Pie is the kind of dessert that never disappoints.

Rich, chewy, and filled with chocolate in every bite, it’s simple enough for a weeknight bake but impressive enough for guests.

I promise—once you make it, it’ll go into permanent rotation!

The Boat Shed Kitchen