'Cold-weather favorite': Just 5 ingredients. I’ve made it enough times to eyeball everything.

 This 5-ingredient fudgy brownie pie is what I make on the nights when I want something homemade and chocolatey, but my brain is already clocked out from work and kid schedules. It’s basically a rich, gooey brownie baked in a pie dish, so it feels a little more special than a pan of brownies but takes about the same effort. Brownie pie has been around forever in potluck-land here in the Midwest—someone’s aunt always brings one to the church basement or school fundraiser—and it’s loved because it slices like pie but eats like a fudgy brownie. You only need one bowl, a handful of pantry ingredients, and about 10 minutes of hands-on time. It’s the perfect last-minute dessert when you remember at 3 p.m. that you volunteered to “bring something sweet.”

This fudgy brownie pie is fantastic just slightly warm with a scoop of vanilla ice cream—it melts into the cracks and makes it extra gooey. If you’re serving it after a heavier dinner (like pasta or a casserole), keep it simple with just a dusting of powdered sugar and a few fresh berries to lighten things up. For a more dressed-up dessert spread, pair it with coffee or a little espresso, and maybe set out a bowl of whipped cream so everyone can top their own slice. It also travels well, so it’s a great choice for potlucks or game nights; just bake it in a pie dish with a lid or cover it tightly with foil, and you’re good to go.

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5-Ingredient Fudgy Brownie Pie

Servings: 8

Ingredients

1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
Optional: pinch of salt and 1 teaspoon vanilla extract (not counted in the 5 core ingredients, but nice to add)

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or nonstick spray.

In a medium mixing bowl, whisk together the melted butter and sugar until well combined and slightly glossy.

Add the eggs one at a time, whisking well after each addition until the mixture is thick and smooth. If using, stir in the vanilla extract and a pinch of salt.

Sift or stir in the cocoa powder and flour. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet ingredients just until no dry streaks remain. The batter will be thick and fudgy—try not to overmix.

Scrape the batter into the prepared pie dish and spread it into an even layer, smoothing the top with your spatula.

Bake for 20–25 minutes, or until the edges are set and a toothpick inserted about 2 inches from the edge comes out with a few moist crumbs (the center should still look slightly soft for a fudgy texture).

Let the brownie pie cool in the dish for at least 15–20 minutes before slicing. It will firm up as it cools. Serve warm or at room temperature, plain or with your favorite toppings.

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Variations & Tips

To make this brownie pie your own, you can stir in 1/2–3/4 cup of chocolate chips, chopped nuts, or even crushed pretzels right before baking for extra texture and flavor. If you like things a little more decadent, swirl 2–3 tablespoons of peanut butter or Nutella over the top of the batter with a knife before it goes into the oven. For a slightly less sweet version, reduce the sugar to 3/4 cup and add an extra pinch of salt. If you need to prep ahead, bake the pie the night before, let it cool completely, then cover tightly and store at room temperature; rewarm slices in the microwave for 10–15 seconds to bring back the fudginess. You can also turn this into mini brownie pies by dividing the batter among greased muffin cups and baking for 12–15 minutes—great for portion control and lunchbox treats.