Name: Brownie Pie with Graham Cracker Crust
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 9
Ingredients: 85g (6 Tablespoons) butter, salted or unsalted; 165g (10½ sheets) graham crackers*; 2 Tablespoons granulated sugar; 113g (½ cup) butter, salted or unsalted; 85g (½ cup) semi-sweet chocolate; 150g (¾ cup) granulated sugar; 50g (¼ cup, packed) soft brown sugar; 2 large eggs; 1 teaspoon vanilla paste or extract; 30g (⅓ cup) cocoa powder; ½ teaspoon salt; 63g (½ cup) all-purpose flour

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This rich brownie pie is fudgy and decadent, encased in a buttery graham cracker crust. It’s super easy to make and tastes fantastic!

You will love this pie if you’re a brownie fan. It tastes exactly like chewy brownies but has the added texture and buttery taste of graham crackers.

There’s brown butter in the graham cracker crumbs, too to enrich the flavor. This pie makes a beautiful dessert. It’s great served with vanilla ice cream.

You could also add some mini marshmallows on top of the pie at the end of baking and toast them with a kitchen torch for a smores brownie pie.

Ingredients

Find the amounts of the simple ingredients for this chocolate brownie pie recipe in the recipe card at the bottom of this post. Here is a rundown of what you will need.

Graham cracker crust

Graham crackers – I use honey maid graham crackers. You can also use digestive cookies, but add around 20g more.
Granulated sugar
Melted butter – this can be salted or unsalted butter. It’s going to get browned to bring some extra flavor.

Fudgy filling

Unsalted butter or salted butter– Melted butter adds fat, chewiness, and taste to these brownies. The hot butter melts the sugar and helps create the shiny crinkle tops.
Semi-sweet dark chocolate – Choose good quality chocolate with cocoa butter (don’t use compound chocolate which uses vegetable oils.)
Sugar – Granulated white sugar and soft brown sugar are used – There’s a large amount of sugar in brownies because this helps create a fudgy texture and helps create a crinkle top. Soft brown sugar brings moisture, while granulated sugar makes a chewier brownie.
Large eggs
Salt – Salt enhances the flavor.
Vanilla – Chocolate’s best friend. Choose a good quality pure vanilla extract or vanilla paste.
Unsweetened Cocoa powder – provides extra chocolate oomph. The type of cocoa powder can be dutch process cocoa powder or natural cocoa powder. Dutch process has a richer flavor than natural.
All-purpose flour – Only a small amount of all-purpose flour is used for some stability but not too much, so the brownie stays moist.

Optional extra

Mini or large marshmallows for topping the fudgy brownie filling after baking. Give them a blast with a cook’s blow torch to caramalize them and create a s’mores pie. Or try this S’mores baked Alaska!

See the full printable recipe card for quantities.

Equipment

A 9-inch pie plate

Method

Graham cracker crust

In a small saucepan over medium heat, let the butter melt. Use a light-colored pan, or you will struggle to see the caramelization of the butter and run the risk of burning it.

Once the butter melts, let it cook for around 3-4 minutes, stirring regularly with a whisk or rubber spatula until the milk solids in the butter have caramelized into a golden amber color, and the butter has a nutty aroma. Take it off the heat.

Add the graham crackers and sugar to a food processor and blend into fine crumbs. Alternatively, manually crush the crackers instead if you don’t have a food processor.

butter drizzled into graham cracker crumbs.

Blend in the browned butter to create a thick and crumbly mixture.

Press the mixture into a 9-inch pan. Use the back of a spoon or measuring cup to smooth it out for a clean look.

Place it in the freezer while you make the brownie layer.

Brownie layer

Preheat an oven to 350°F (180°C)

In a large bowl, melt butter and chocolate pieces in 20-second increments stirring each time until the chocolate and butter have melted together. Alternatively, melt it in a medium saucepan over low heat.

Beat in the sugars while the melted chocolate mixture is still hot.

Add in the eggs and vanilla and beat well together until combined.

Beat in the cocoa powder and salt until well combined.

Fold in the flour until it’s a thick and glossy batter.

Remove the graham base from the freezer and pour brownie batter carefully into the pie dish.

Baking

Bake the pie for around 38-45 minutes until a cake tester inserted into the center of the pie has no wet batter but still has moist crumbs stuck to it. The brownie bake time will depend on your oven.

If you like a more gooey, fudgy texture don’t over-bake it. Let the pie cool down to room temperature.

Side view of brownie with graham crackers.

Serving

For easy slicing and cleaner cuts, chill the brownie pie in the refrigerator before cutting.

The slices can be gently rewarmed in the microwave if you want a warm pie. Serve with a scoop of vanilla ice cream or whipped cream.

Leftover pie can be stored in the refrigerator for up to 5 days, in an airtight container or covered with foil.

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