Description
A rich, fudgy brownie baked in a flaky pie crust, swirled with golden caramel for the ultimate indulgence. Perfect for celebrations or whenever your sweet tooth calls!
Ingredients:
For the Pie Crust:
1 store-bought or homemade pie crust (9-inch)
1 tablespoon granulated sugar (optional, for sprinkling)
For the Brownie Filling:
1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
For the Caramel Swirl:
1/2 cup caramel sauce (store-bought or homemade)
Optional: Flaky sea salt for garnish
Instructions:
Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch dish, trim edges, and crimp. Sprinkle with sugar if desired. Bake for 8–10 minutes until lightly golden, then let cool slightly. (
12 minutes)
Melt butter in a saucepan over low heat. Stir in sugar until combined, then beat in eggs one at a time. Mix in vanilla extract. (
5 minutes)
In another bowl, whisk flour, cocoa powder, and salt. Gradually stir into wet mixture until just combined—don’t overmix. (
5 minutes)
Spread brownie batter evenly in the crust. Drizzle caramel sauce over the top in zigzags. Swirl gently with a knife for a marbled look. (
5 minutes)
Bake 30–35 minutes, until edges are set and center slightly soft. Cover crust edges with foil if browning too fast. (
35 minutes)
Let cool fully on a wire rack. Garnish with extra caramel drizzle and flaky sea salt if desired. Slice and serve. (
20 minutes)
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 420 kcal | Servings: 8 servings
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature. After pre-baking your crust, let it cool for at least 10 minutes before adding the brownie batter to prevent a soggy bottom. When making the brownie filling, melt the butter slowly to avoid burning. When you add the dry ingredients to the wet, fold gently until no streaks of flour remain—overmixing leads to tough brownies. For the caramel swirl, warm the sauce slightly for easier drizzling. Use a toothpick or thin knife for swirling, creating just 3-4 figure-eight patterns for a beautiful marbled effect without blending the layers completely.
Serving Suggestions
This decadent pie is rich on its own but can be elevated with simple pairings. Serve slightly warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a contrasting texture, sprinkle chopped toasted pecans or walnuts on top. A drizzle of extra caramel sauce and a pinch of flaky sea salt just before serving enhances the sweet-salty balance perfectly. Pair with a strong black coffee or a glass of cold milk to cut through the richness.
How-to Summary
In short, this dessert combines a pre-baked pie crust with a simple, homemade brownie batter. The key steps are: pre-bake the crust, prepare a fudgy brownie mix, spread it into the crust, swirl with caramel sauce, and bake until set. The final touch is a complete cool before slicing to ensure clean cuts.
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. Bake and cool the pie completely, then cover tightly and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Can I use a boxed brownie mix?
Absolutely. Prepare one standard box mix according to package directions for a “fudgy” style, then pour into the pre-baked crust and add the caramel swirl as directed.
My caramel sank into the batter. How can I prevent this?
Ensure your brownie batter is thick and not overmixed. Also, drizzle the caramel in bold lines rather than small dots, and avoid over-swirling, which can push it down.
How do I know when the pie is done baking?
The edges will be set and puffed, and the center should look set but still slightly soft. A toothpick inserted 1-inch from the edge should come out with moist crumbs, not wet batter.
Can I freeze the brownie pie?
Yes. Wrap the cooled pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Common Mistakes to Avoid
- Skipping the crust pre-bake: This leads to a soggy, undercooked bottom.
- Overmixing the brownie batter: This incorporates too much air, creating a cakey rather than fudgy texture.
- Over-swirling the caramel: Excessive swirling blends the caramel completely into the batter instead of creating distinct ribbons.
- Slicing while warm: The pie needs to cool completely to set properly, or it will be messy and fall apart.
- Not covering the crust edges: Use foil to protect the crimped edges during baking to prevent burning.
Conclusion
This Caramel Swirl Brownie Pie is the ultimate fusion of two beloved desserts, offering deep chocolate flavor, a flaky crust, and luxurious caramel ribbons. By following the detailed guide and avoiding common pitfalls, you can create an impressively decadent treat perfect for any special occasion. Its make-ahead flexibility and crowd-pleasing taste guarantee it will become a go-to recipe in your dessert repertoire.