This rich and gooey caramel brownie pie is the ultimate dessert for chocolate lovers. With a buttery graham cracker crust, a deeply fudgy brownie filling, and a luscious caramel center, every slice delivers the perfect balance of sweetness, texture, and indulgence. It’s a show-stopping dessert that feels special yet is simple enough to make at home.

Why You’ll Love This Recipe

This recipe combines the best of two classic desserts: brownies and pie. The graham cracker crust adds a subtle crunch, while the brownie layer stays soft and fudgy. The hidden caramel layer melts into the center, creating a gooey surprise in every bite. It’s easy to prepare, uses simple pantry ingredients, and is perfect for gatherings, holidays, or when you want a comforting homemade treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the brownie filling
1/2 cup unsalted butter
1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 pinch salt
1/4 teaspoon baking powder

For the caramel layer
1/2 cup caramel sauce
1/4 teaspoon sea salt (optional)

Directions

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and sides of the prepared pie dish. Bake for 8 to 10 minutes, until lightly golden. Remove from the oven and allow the crust to cool.

In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips together in 20-second intervals, stirring between each interval until smooth and fully melted.

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Slowly stir in the melted chocolate mixture until fully combined.

Sift in the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the batter until just combined, being careful not to overmix.

Pour half of the brownie batter into the cooled crust and spread it evenly. Drizzle the caramel sauce evenly over the brownie layer and sprinkle with sea salt if using. Carefully pour the remaining brownie batter on top and spread gently to cover the caramel layer.

Bake for 25 to 30 minutes, until the edges are set and the center is still slightly fudgy. Remove from the oven and allow the pie to cool before slicing.

Servings and timing

Servings: 8 slices
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes

Variations

For a nutty version, sprinkle chopped walnuts or pecans over the caramel layer before adding the top brownie batter.
For extra chocolate flavor, add 1/4 cup chocolate chips to the brownie batter.
For a salted caramel emphasis, increase the sea salt to 1/2 teaspoon for a stronger sweet-salty contrast.
For a cookie-style crust, substitute graham cracker crumbs with crushed digestive biscuits or chocolate cookies.

Storage/Reheating

Store leftover brownie pie covered in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15 to 20 seconds until slightly gooey. For best texture, allow refrigerated slices to sit at room temperature for a few minutes before serving.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator until ready to serve.

How do I know when the pie is done baking?

The edges should be set while the center remains slightly soft and fudgy.

Can I use homemade caramel sauce?

Yes, homemade caramel sauce works perfectly and adds extra depth of flavor.

What if I don’t have graham crackers?

You can substitute with crushed digestive biscuits or plain tea biscuits.

Can I freeze this brownie pie?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Will the caramel sink to the bottom?

The layering method keeps most of the caramel in the center, creating a gooey middle.

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate can be used for a richer and slightly less sweet flavor.

How should I cut clean slices?

Let the pie cool fully and use a sharp knife wiped clean between cuts.

Can I double the recipe?

This recipe is best made as written, but you can double it and bake in two separate pie dishes.

Is this pie meant to be gooey or firm?

It is meant to be rich and gooey in the center with a fudgy texture.

Conclusion

This rich and gooey caramel brownie pie is a dessert that truly delivers on flavor and texture. From the buttery crust to the fudgy brownie layers and molten caramel center, every bite feels indulgent and satisfying. Whether served warm or chilled, it’s a recipe you’ll want to make again and again for any special occasion or sweet craving.

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