Brownie pie with graham cracker crust is an utterly decadent dessert! A quick chocolate graham cracker crust is filled with brownie batter and baked to gooey perfection. Eat it plain, a la mode or with homemade whipped cream. It's a chocolate lover's dream dessert.

Slices of brownie pie in a pie pan with blue flowers

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This easy brownie pie is for all the chocolate lovers. It is a rich, decadent and indulgent dessert. Serve it with an espresso for the perfect end to a meal. Or if you're like me, serve a little slice with ice cream for a mid-morning treat.

You will love the simple chocolate graham cracker crust; perfect for busy bakers! I also tested this recipe with a flaky chocolate crust, but my taste testers preferred the pie with graham cracker crust best.

For more decadent chocolate desserts be sure to try my almond brownies, Butterfinger pie, or German chocolate cookies.

why you'll love this fudgy pie

Quick and easy ~ the chocolate graham cracker crust gets pressed into the pie pan. No chilling or rolling of the crust required.
One bowl brownie filling ~ the easy brownie batter mixes in one bowl.
Decadent ~ this triple chocolate pie has a chocolate crust, gooey brownie filling made with cocoa powder and chocolate chips.

slice of brownie pie with whipped cream on a plate with a fork

🍫 ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Unsalted butter ~ melted butter helps to create the fudge like texture in this brownie pie. It is also used in the chocolate graham cracker crust.
Sugars ~ both brown and granulated sugars are used in the brownie filling; the combination makes a chewy, gooey and fudgy brownie. Brown sugar is also used with the graham cracker crust. I use dark brown, but light brown also works.
Eggs ~ add richness and moisture.
Kosher salt ~ just a touch to balance and enhance the chocolate flavor.
Cocoa powder ~ unsweetened cocoa powder brings the rich chocolate flavor to this easy brownie pie. I use Scharffen Berger, but Hershey's is easy to find and an option.
All-purpose flour ~ adds structure. For the best results use a kitchen scale to measure. If you don't have a scale, fluff the flour in it's container then spoon it into the measuring cup and use the back of a knife to level it.
Chocolate chips or chunks ~ we're going for triple chocolate! I like semi-sweet chocolate chips, but milk chocolate, dark chocolate or white chocolate would all be delicious too.
Graham crackers ~ I use Honey Maid brand and crush them in my food processor. If graham crackers aren't available where you live digestive biscuits are a good substitute. See the recipe card for how to use them.

graham cracker crust with cocoa powder

Start by pulsing the graham crackers to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin.

Next add the brown sugar and unsweetened cocoa powder and pulse or stir to combine.

Then pour in the melted butter and pulse or stir until fully combined. The mixture will look like wet sand.

Press in an even layer into the bottom and up the sides of a 9-inch pie plate {my pie pan is from Jefferson Street Ceramics}. Set aside while you make the brownie filling.

ingredients for chocolate graham cracker crust in a food processor bowl

chocolate graham cracker crust pulsed to sand like texture in a food processor — The graham cracker crust will look like wet sand when it has come together.

graham cracker crust pressed into a pie pan — Press the graham cracker crust into the bottom and up the sides of a pie pan.

👩🏼‍🍳how to make this easy brownie pie recipe

In a medium to large bowl whisk the melted unsalted butter, brown sugar and granulated sugar until combined.

Then whisk in the eggs, vanilla and kosher salt.

Add the unsweetened cocoa powder and all-purpose flour and stir until a few streaks of flour remain.

brown and granulated sugar with melted butter in a mixing bowl — Add the sugars to the melted butter and whisk to combine.

three eggs and vanilla added to the butter and sugar mixture in a bowl — Once the sugars and butter are combined, whisk in the kosher salt, eggs and vanilla.

flour and cocoa powder added to wet ingredients in a bowl — Add the cocoa powder and flour over the wet ingredients and whisk until just combined.

Then stir in the chocolate chips and mix until just combined.

Pour the brownie batter into the prepared crust and bake about 35 - 40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

chocolate chips and chunks on top of brownie batter — Use a spatula to fold in the chocolate chips.

unbaked brownie pie in a pie pan — Pour the brownie batter into the prepared pie crust.

Allow to cool about 30 minutes and serve. The easy brownie pie is decadent; so small slices are nice. Serve a la mode with an espresso, enjoy it plain or top with homemade whipped cream.

slices of pie on their sides in a pie pan

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥧other crust options

Flaky pie crust ~ use my favorite made from scratch all butter pie crust.

Chocolate pie crust ~ follow the directions for my all butter pie crust, but use 10 tablespoons butter {140g}, 1 ¼ cups all-purpose flour {156g}, ¼ cup unsweetened cocoa powder {20-24g}, 2 tablespoons granulated sugar {25g}, ½ teaspoon kosher salt and 4 - 6 tablespoons of cold water.

Oreo crust ~ use the crust recipe from this chocolate raspberry cheesecake.

Graham cracker crust ~ use the crust from this pecan pie.

expert baking tips

A food processor is the most efficient way to get finely crushed graham crackers for the crust. I have a 25+ year old Cuisinart and it's still working fabulously! If you don't have a food processor, a zip-top bag and rolling pin is another way to crush the graham crackers.
I use Honey Maid graham crackers. To make it easy; a full sheet is one large cracker that is scored into 4 mini crackers. Other brands may vary slightly in their weight and being off a few grams isn't going to make or break the graham cracker crust.
Unsweetened cocoa powder has different weights based on the brand. That's why you will notice that the gram measurements are a range.
Since we are not using any baking soda or baking powder in this gooey brownie pie, you can use unsweetened cocoa powder or Dutch-process cocoa interchangebly.
For the best fudge-like brownie texture, do not over bake the brownie pie!
Remember that your oven is different than mine and baking times may vary a little. The pie is done when a toothpick inserted in the center comes out with just a few moist crumbs. If the toothpick is dry, the brownie has been over baked.

brownie pie slices in a pie plate with chocolate chips and milk in the background

frequently asked questions

Can I use a brownie mix instead of homemade brownie batter?

Yes! I like Ghirardelli brownie mixes.

why isn't my brownie pie gooey and fudgy?

There are a couple reasons this could happen. First, the pie was over baked. It's best to err on the under baked side versus over baked with brownies; remember the brownie pie will continue to bake as it cools. Second, you may have added too much flour or over worked the batter before adding it to the crust.

can I make this pie with a premade crust?

Yes, use your favorite.

can I add nuts to the brownie batter?

Yes, I like walnuts or pecans. See the recipe card below for how to add them.

how to store

Any leftover pie can be stored covered at room temperature for 2 days or in the refrigerator for up to 5 days.

The easy brownie pie can also be frozen for up to 2 months. I recommend cutting the slices and individually wrapping them before freezing.

slice of pie on a plate with a fork and blue flour

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Brownie Pie. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more chocolate dessert recipes

Almond Joy Cupcakes
Chocolate Sprinkle Cookies
Chocolate Malt Cake
Brownie Crinkle Cookies
Double Chocolate Oat Bottom Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Yield: 10-12 slices

Brownie Pie

A quick chocolate graham cracker crust is filled with brownie batter and baked to gooey perfection. Eat it plain, a la mode or with homemade whipped cream. It's a chocolate lover's dream dessert.

Ingredients

chocolate graham cracker crust

1 ½ cups graham crackers, crushed (12 full sheets/180g)
¼ cup packed brown sugar (50g)
¼ cup unsweetened cocoa powder (20-24g)
½ cup unsalted butter, melted (113g)

brownie filling

½ cup unsalted butter, melted (113g)
½ cup packed brown sugar (100g)
½ cup granulated sugar (100g)
3 large eggs
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
½ cup unsweetened cocoa powder (40-48g)
¾ cup all-purpose flour (94g)
¾ cup chocolate chips* (128g)

Instructions

Preheat the oven to 350°F.
For the chocolate graham cracker crust: Start by pulsing the graham crackers (12 full-sheets/180g) to fine crumbs in a food processor. You can also place the graham crackers in a zip-top bag and crush them with a rolling pin.
Next add the brown sugar (¼ cup packed brown sugar/50g) and unsweetened cocoa powder (¼ cup /20-24g) and pulse or stir to combine.
Then pour in the melted butter (½ cup/113g) and pulse or stir until fully combined. The mixture will look like wet sand.
Press in an even layer into the bottom and up the sides of a 9-inch pie pan**. Set aside while you make the brownie filling.
For the brownie filling: In a medium to large bowl whisk the melted unsalted butter (½ cup/113g), brown sugar (½ cup/100g) and granulated sugar (½ cup/100g) until combined.
Then whisk in the eggs (3 large), vanilla (2 teaspoons) and kosher salt (¼ teaspoon).
Add the unsweetened cocoa powder (½ cup/40-48g) and all-purpose flour (¾ cup/94g) and stir until a few streaks of flour remain. Then stir in the chocolate chips (¾ cup/128g) and mix until just combined.
Pour the brownie batter into the prepared crust and bake about 35 - 40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
Allow to cool about 30 minutes and serve

Notes

The brownie pie will continue to bake as it cools, so it's better to have a slightly under baked brownie.

*If you would like to add nuts, add ½ cup of your favorite (we like pecans or walnuts).

** I also tested baking this brownie pie in a 9-inch cake round. A 9-inch springform pan would also work.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount.