Rich and Gooey Caramel Brownie Pie

A decadent dessert that blends rich, fudgy brownie with sweet, molten caramel—this pie delivers the ultimate indulgence in every bite.

Why You’ll Love This Recipe

I adore how this recipe delivers a sultry caramel layer nestled inside a fudgy brownie crust. It’s got that oozing center I crave without being overly sweet. This dessert feels luxurious yet simple to make—perfect for treating myself or impressing guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• semi‑sweet or dark chocolate chips

• unsalted butter

• granulated sugar

• brown sugar

• eggs

• all‑purpose flour

• unsweetened cocoa powder

• salt

• store‑bought caramel sauce or soft caramel candies

directions

1. I preheat the oven to 175 °C (350 °F) and grease or line a pie dish with parchment.

2. I melt butter and chocolate chips together—using a double boiler or microwave—until smooth.

3. I whisk in granulated sugar and brown sugar until fully combined.

4. I add eggs one at a time, whisking after each, then stir in cocoa powder, flour, and salt just until the batter comes together.

5. I pour about two‑thirds of the brownie batter into the prepared dish and smooth it out.

6. I drizzle caramel sauce over the batter—or place soft caramel candies evenly—leaving a small border.

7. I dollop the remaining brownie batter on top and swirl gently with a knife for a marbled effect and caramel pockets.

8. I bake for 25–30 minutes, until the edges are set and the center is still slightly soft but not runny.

9. I allow it to cool for 10–15 minutes before slicing so it firms up without losing gooeyness.

Servings and timing

• Servings: makes 8–10 slices

• Prep time: about 15 minutes

• Cook time: 25–30 minutes

• Total time: approximately 50 minutes

Variations

• I sprinkle flaky sea salt over the warm top for a sweet‑salt balance.

• I swirl peanut butter or Nutella along with the caramel for a nutty twist.

• For extra texture, I fold in chopped nuts (pecans or walnuts) into the batter.

• I replace caramel with dulce de leche for a richer, milky caramel flavor.

• For a boozy note, I stir a tablespoon of bourbon into the caramel before layering.

storage/reheating

I store leftovers loosely covered at room temperature for up to 3 days—or in the fridge if it’s warm. To refresh the gooey center, I warm slices in the microwave for 10–12 seconds or in a 160 °C (325 °F) oven for 3–5 minutes. It revives the ooze beautifully.

FAQs

1. Can I make this in a brownie pan instead of a pie dish?

Yes—I use an 8×8‑inch square pan. I bake a similar time, but test for doneness starting at 20 minutes.

2. Will the caramel sink to the bottom?

Not if I pour part of the batter below and part on top. That sandwiching keeps caramel pockets in the middle.

3. Can I use homemade caramel sauce?

Absolutely. I just make sure it’s thick—not runny—so it holds texture during baking.

4. How do I prevent the top from cracking?

I avoid overbaking; the center should still jiggle slightly when I remove it. It firms up as it cools.

5. Can I prep this ahead and bake later?

Yes—I assemble the unbaked pie and refrigerate for a few hours. I then let it sit at room temperature while the oven preheats before baking as directed.

Conclusion

I find Rich and Gooey Caramel Brownie Pie utterly irresistible—a harmonious marriage of deep chocolate and molten caramel that’s easy to make yet impressive. It’s become my go‑to dessert when I want something show-stopping without too much fuss.