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Brownie Pie

"'Chocoholics'" will love this extra-rich pie," assures June Formanek of Belle Plaine, Iowa.
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter
  • 3 eggs
  • 3/4 cup corn syrup
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup chopped pecans
  • Vanilla ice cream or whipped cream, optional


  • In a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat the eggs, corn syrup and sugar until smooth; stir in vanilla and chocolate mixture.
  • Pour into pastry shell. Sprinkle with nuts. Bake at 350° for 45-50 minutes or until top begins to crack and crust is golden brown. Cool. Serve with ice cream or whipped cream if desired. Store in the refrigerator.
Editor's Note
  • The filling for this pie doesn't require flour. If you'd like to make it gluten-free simply bake it without the pastry shell
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