March 7th, 2010

Decadent Brownie Pie

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My middle-son (the one with great culinary vision) chose this recipe for Decadent Brownie Pie when it was his turn to help with dinner, and I am so glad he did.  


This is one of the best desserts recipes I’ve tried in a long time!  I mean, it’s basically a gooey brownie covered in chocolate ganache.

What’s not to love about that? And it’s easy to make too! The recipe is fairly simple and the ingredients are pretty basic, but the result is something I would pay money for in a restaurant.

This brownie pie is rich and chewy and the ganache topping is like a chocolate truffle frosting.  We used chocolate chips for the ganache. No need for chopping the chocolate that way. 

There are lots of yummy choices for garnish, including Andes mints, raspberries, ice cream or caramel. 

Leftovers should be stored in the refrigerator.

Decadent Brownie Pie

Preparation 20 min Cook Time 40 min Total Time 1 hr


    Brownie Base

    • 2/3 cup butter, softened
    • 1 1/4 cups sugar
    • 1/2 cup light corn syrup
    • 2 eggs
    • 1 1/4 cups all-purpose flour
    • 1/2 cup cocoa
    • 1/2 teaspoon salt
    • 3 tablespoons milk
    • 2 cups chopped walnuts (optional)


    • 1 cup heavy whipping cream
    • 8 ounces semisweet chocolate, chopped


    1. Preheat oven to 325 degrees.
    2. In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition.
    3. Combine the flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in nuts, if desired.
    4. Spread batter into a greased 10-inch spring form pan. Bake for 40-45 minutes or until a toothpick inserted 1 inch from side of pan comes out clean. Cool on a wire rack.
    5. For ganache, in a small saucepan, bring cream to a boil. Remove from the heat; stir in chocolate until melted. Set aside until cool.
    6. Remove brownie from spring form pan. Place a wire rack over waxed paper and set brownie on rack.
    7. Pour ganache over the brownie; spread over top and let drip down sides. Refrigerate until ganache is completely set.
    2 reviews

    Who Dished It Up First: Adapted from the Taste of Home Celebrations Cookbook.



    1. my mouth is watering….

    2. Magnifique.
      Un gâteau à faire et rapidement.
      A bientôt.

    3. haha, I loove the name of your blog. super cute. brownie cake sounds pretty good right now. Mm, sticky and creamy.

    4. This look so yummy. Thanks for sharing with us and to your son for his inspired vision! 🙂

    5. Oh My.. this is so sexy!!

    6. Ro rich.looks fab…..

    7. What wine would you pair with this rich chocolate? I’m hosting a chocolate chef next month, see, and I need a couple wines. Thanks!

    8. Hi there! I made this a couple weekends ago, and it came out amazing. So I used it (I linked to your site) as my “Just had to share” post for this week. Here’s the address if you want to check it out! 🙂

    9. I am definitely trying this recipe…saw it linked on Amy’s blog and couldn’t resist.

      Boquete Gourmet, my favorite chocolate is dark chocolate and I love it with a Cabernet Sauvignon or a Malbec but here’s a site to check for good pairings:

    10. that looks fantastic…I love the ding dongs too….very nice site, glad foodie view led me here~

    11. How yummy! This looks sooooo fudgy and tasty!

    12. My daughter just won a baking contest with this pie…thanks so much for sharing the recipe…your picture sold us on picking this for the contest…

      You can see it here

    13. I’m making this tonight– all it took was showing the husband a picture of
      this and he forgot all about cheesecake and pecan pie and every other dessert he was requesting. Can’t wait to finally try this yummy chocolate goodness!

    14. This looks so delish! I’d love to try it however, I gave away my springform pan since I never used it. Do you think I could just use a regular round pan?

    15. It’s probably a little late @Stampin_melissa, but I looked it up online, and it said you could use a regular baking pan as long as you put a baking sheet underneath it so you can just pop it out! My question is this: in the first like, are we suppose to put cream, butter, and sugar together or just mix butter and sugar together? My gut instinct is to just mix butter and sugar together, so that’s what I intend to do! This looks marvelous, I can’t wait to get baking!

    16. Emily, the cream is part of the ganache, which is the chocolate fudge stuff on top of the cake, so you are right, you would not include it in with the butter and sugar. I think maybe you were looking at the directions that say “cream butter and sugar together.” The cream does not go in the part of the cake that you bake. Hope that helps. 🙂

    17. shakil ahmed says:

      Thanks for your recipes something new

    18. Hi! I would like to know if I can substitute the light corn syrup and use lyle’s golden syrup. If so, how much quantity should I use? Thank you

      • I have never used Lyle’s golden syrup, so I honestly couldn’t say. If it is similar to corn syrup, I would think you could substitute, but I am just guessing.

    19. Is this unsweetened cocoa ?

    20. How does the ganache look so thick on the top? It doesn’t seem like enough to make it look so thick. Also, if you’re pouring it on top, I’m not getting how it comes out with a thick layer on top. Please explain. Thank you!

      • It’s plenty of ganache. If you look at the picture, the ganache is much thicker toward the center of the pie. That’s because it typically bakes up a little lower in the center than on the edges, much like traditional brownies. So more ganache can collect in the middle of the pie. It’s not as thick toward the outer edges.

        • I see it now. Thanks for your reply! I’m a pastry chef at a restaurant and am always looking for new recipes. I’ll give this one a try. 🙂


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