You want brownies, but you want pie. But, you really want brownies, but you also want pie. How to choose???

Ok. So, this is a ridiculous situation that never happens to anyone. And, if it does, no one feels sorry for you and all your first world problems. BUT, if that was an actual problem, Brownie Pie is the amazingly wonderful solution.

Those of you who have been reading this blog for a while know that I can get a bit long winded. Sometimes more than “a bit”. Yeah, well. We are who we are, people.

If you’re used to my long ramblings, the brevity of this post might come as a surprise. But, you know, here’s the thing… It really should only take two words to convince you that you need this recipe in your life.


I mean… it’s brownies baked in pie crust. Chocolate pie crust nonetheless. Ooey, gooey, fudge chocolate brownie deliciousness in a flakey pie crust. How could that not be one of the best things you’ve eaten all year?

Also, it’s really super easy. Maybe not as easy as tearing open a box of brownie mix, but close. And SO worth it. Whipping up a homemade Brownie Pie is even easier if you use a refrigerated pie crust. If you do use a refrigerated crust your brownie pie will not have a chocolate crust, of course. But, it’s a perfectly acceptable decision. Your pie will still be magnificent.



You know you want to.


3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
1/2 cup butter, melted OR margarine
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:
1/4 cup butter, melted
1/4 cup cocoa powder, sifted
1/4 cup evaporated milk
1 cup powdered sugar, sifted


Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl.
Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts.
Pour into the prepared pan. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows.
Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve

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