Fudge Brownie Pie(Rice)

Skip the crust. This fudge brownie pie bakes directly in a greased pie pan, and the edges crisp up while the center stays dense and fudgy like the best corner piece of a brownie tray.

Unsweetened chocolate gives this a deep, bitter cocoa intensity that sweet chocolate chips can’t match. Melted butter and a full cup of sugar balance that bitterness, and chopped pecans scattered through the batter add toasty crunch against the soft, fudgy crumb.

The trick is pulling the pie when it’s “almost set” as directed. The center should look slightly underdone and jiggly. It firms up as it cools, and if you wait until it looks fully baked in the oven, you’ll have a dry, cakey pie instead of a fudgy one.

Chef Tips

• Beat the sugar and melted butter until smooth before adding the eggs. This dissolves the sugar evenly so the finished pie doesn’t have gritty texture.
• Use unsweetened cocoa or baking chocolate, not Dutch-process. The recipe needs that sharper, more assertive chocolate flavor.
• Let the pie cool at least 20 minutes before slicing. Warm fudge brownie pie is incredible but it won’t hold a clean slice until it firms.

Variations

• Top each warm slice with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a brownie sundae pie.
• Add fresh strawberries and a dollop of whipped cream for a lighter, fruit-forward presentation.
• Fold in a handful of chocolate chips with the pecans for a double-chocolate version.