Decadent Caramel Brownie Pie a rich and fudgy chocolate brownie pie swirled with luscious caramel, baked to perfection in a buttery pie crust—this dessert is my ultimate go-to when I want something indulgent and unforgettable. The combination of gooey brownie and silky caramel wrapped in a crisp crust makes every bite pure bliss. Whether I’m hosting a dinner or just treating myself, this pie always delivers.
Why You’ll Love This Recipe
I love how this recipe brings together the best of two worlds: the dense, chocolatey richness of brownies and the sweet, buttery depth of caramel. It’s incredibly simple to make with pantry staples, yet feels like something from a bakery. Plus, it’s flexible—I can make it dairy-free, gluten-free, or stick with the classic. The caramel swirl not only adds flavor but creates a beautiful marbled look that makes it perfect for holidays or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsweetened cocoa powder
1/2 cup melted coconut oil or vegan butter
1 cup coconut sugar or regular sugar
1/4 cup milk of choice
2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup flour (all-purpose, oat, or almond)
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/3 cup caramel sauce (store-bought or homemade, dairy-free if needed)
1 9-inch pie crust (store-bought or homemade)
Directions
I start by preheating the oven to 350°F (175°C).
In a large bowl, I whisk together the cocoa powder, melted oil or butter, sugar, milk, vanilla, and salt until the mixture is smooth and glossy.
I then stir in the flour and baking soda just until combined—no overmixing here.
Next, I gently fold in the mini chocolate chips.
I spread half of the brownie batter into the prepared pie crust, smoothing it out evenly.
I drizzle the caramel sauce over that layer, then spread the remaining batter on top, swirling it slightly with a knife to get that marbled effect.
Then I bake the pie for 28–32 minutes, just until the top is set and a toothpick inserted into the center comes out with moist crumbs.
Once out of the oven, I let it cool for at least an hour to set properly (or I chill it for cleaner slices).
I like to serve this with vegan vanilla ice cream and an extra drizzle of caramel on top.
Servings and timing
Servings: 8 slices
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories: Approximately 280 kcal per slice
Variations
Gluten-Free: I use oat or almond flour instead of all-purpose.
Nut-Free: I stick to all-purpose or oat flour and avoid nut-based milk or caramel.
Extra Gooey: I add more caramel in the center layer and slightly underbake.
Espresso Kick: I mix in 1 tsp of instant espresso powder for a mocha twist.
Crunch Factor: I sprinkle chopped pecans or walnuts on top before baking.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped in parchment and foil for up to 2 months. To reheat, I microwave a slice for 20–30 seconds or warm it in the oven at 300°F until just heated through.
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FAQs
How do I know when the brownie pie is done?
I look for a set top and test with a toothpick—if it comes out with moist crumbs (not wet batter), it’s ready. Overbaking can dry it out.
Can I make this ahead of time?
Yes, I often make it a day ahead and store it in the fridge. It actually slices better the next day and tastes even richer.
What caramel sauce works best?
I use a thick, spoonable caramel—not the runny kind. Store-bought or homemade both work, and I opt for dairy-free versions when needed.
Can I use a homemade pie crust?
Absolutely. I sometimes use my favorite homemade crust, especially during the holidays, but store-bought works great when I’m short on time.
How can I make this more festive for holidays?
I like to top it with crushed candy canes, a sprinkle of sea salt, or shape the crust edge with decorative crimps for a festive touch.
Conclusion
This decadent caramel brownie pie is one of those desserts I keep coming back to. It’s easy, adaptable, and always a hit at gatherings—or even when I just want to indulge. The contrast of fudgy brownie, golden caramel, and flaky crust makes every bite unforgettable. Whether served warm or chilled, solo or with a scoop of ice cream, it’s pure comfort in pie form.
📖 Recipe:
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Decadent Caramel Brownie Pie
- Total Time: 40 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A rich and fudgy chocolate brownie pie swirled with luscious caramel, baked in a buttery pie crust. This indulgent dessert combines the best of brownies and caramel for an unforgettable treat.
Ingredients
1/2 cup unsweetened cocoa powder
1/2 cup melted coconut oil or vegan butter
1 cup coconut sugar or regular sugar
1/4 cup milk of choice
2 tsp pure vanilla extract
1/4 tsp salt
1/2 cup flour (all-purpose, oat, or almond)
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/3 cup caramel sauce (store-bought or homemade, dairy-free if needed)
1 9-inch pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the cocoa powder, melted oil or butter, sugar, milk, vanilla, and salt until smooth and glossy.
- Stir in the flour and baking soda just until combined—do not overmix.
- Gently fold in the mini chocolate chips.
- Spread half of the brownie batter into the prepared pie crust and smooth it out evenly.
- Drizzle the caramel sauce over the first layer of batter.
- Spread the remaining brownie batter on top and swirl gently with a knife to create a marbled effect.
- Bake for 28–32 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
- Allow the pie to cool for at least 1 hour or chill for cleaner slices.
- Serve as is or with a scoop of vanilla ice cream and an extra drizzle of caramel.
Notes
Use oat or almond flour for a gluten-free version.
For a nut-free version, stick to all-purpose or oat flour and avoid nut-based milk or caramel.
Add extra caramel in the center layer and slightly underbake for an extra gooey texture.
Add 1 tsp of instant espresso powder for a mocha flavor.
Top with chopped pecans or walnuts before baking for a crunchier texture.
Store at room temperature for 2 days or refrigerate up to 5 days. Freeze slices for up to 2 months.
Reheat in microwave for 20–30 seconds or in oven at 300°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
