On a crisp fall afternoon during my annual leaf-raking marathon, I took a break to sip cider and chat with our neighbor’s daughter, Emily. She mentioned her college roommate’s birthday was approaching, and she wanted to bring a homemade dessert, just something special, not fussy.
That conversation brought back memories of a caramel-studded brownie pie my aunt used to bake for my birthdays. There was always a sticky, fudgy layer of chewy caramel under the glossy brownie top. I decided to recreate it, swapping an old pie crust for a deep, decadent brownie layer.
When I stirred melted butter and sugar in the bowl, then folded in cocoa and chocolate chips, the rich scent of brownies pulled me back to childhood. I drizzled thick caramel sauce over the first half of the batter before spooning the rest on top like a satin blanket. The kitchen simmer smelled like candy shops and cozy evenings by the fire.
When the golden edges emerged from the oven, I sliced a wedge and it oozed with caramel, soft and warm. Emily tasted it and declared it just right. That pie went into her care on her roommate’s birthday, arriving at just the right moment. Now I’m sharing the full recipe, you’ll find it simple, comforting, and packed with timeless flavor.
Short Description
Caramel Brownie Pie combines fudgy brownie batter, a gooey caramel swirl, and optional sea salt on top, all baked in a 9-inch pie dish for a rich, irresistible dessert.
Key Ingredients
Brownie Batter
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Caramel Layer
- ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
- ¼ teaspoon flaky sea salt (optional)
Tools Needed
- 9-inch pie dish
- Mixing bowls
- Rubber spatula and whisk
- Measuring cups and spoons
- Oven thermometer (optional but helpful)
Cooking Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish with butter or nonstick spray.
Step 2: Make the Brownie Base
In a large bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, whisking for about 1 minute until mixture is lighter and medium-thick.
Step 3: Combine Dry Ingredients
Sift flour, cocoa powder, and salt into a separate bowl. Fold dry ingredients into the wet mixture gently, until just combined. Sprinkle in chocolate chips without overmixing.
Step 4: Assemble the Pie
Pour half the brownie batter into the pie dish. Drizzle ½ cup caramel sauce evenly over this layer. Spoon remaining batter on top and smooth gently to cover the caramel fully.
Step 5: Bake
Bake 30–35 minutes. Edges should be set and slightly gooey; center will feel soft. A toothpick inserted near the edge should come out mostly clean with fudgy crumbs.
Step 6: Cool & Serve
Cool in the dish for 15–20 minutes to let caramel thicken. Drizzle extra warm caramel over the top and sprinkle flaky sea salt if desired. Slice into wedges and serve warm or at room temperature.
Why You’ll Love This Recipe
Flavor Explosion: Fudgy brownie meets sticky caramel—rich, sweet, and indulgent in every bite.
Quick and Easy: A single-bowl batter and straightforward layering, no crust rolling or multiple steps.
Versatile: Perfect for birthdays, gatherings, potlucks, or cozy movie nights.
Crowd-Pleasing: Simple ingredients, impressive result—always a hit with chocolate lovers.
Adjustable Sweetness: Add sea salt or drizzle extra caramel for balance and flavor depth.
Mistakes to Avoid & Solutions
Over-baked edges: Bake until edges are set but center jiggles slightly, don’t rely solely on a toothpick.
Sinking caramel: Let caramel settle gently, then cover with batter to avoid sinking to the bottom.
Dry brownies: Remove from oven when center still looks soft, carryover baking stops further cooking.
Sticky caramel mess: Use a pie dish with enough depth to hold caramel safely; let pie cool before slicing.
Uneven texture: Stir chocolate chips gently and distribute caramel evenly before covering with batter.
Serving and Pairing Suggestions
Serve warm or at room temperature, ideal for potlucks or dessert buffets
Add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
Drizzle extra caramel or sprinkle chopped nuts for texture and visual appeal
Pair with freshly brewed coffee, espresso, or a glass of cold milk for balance
Great for holiday dessert tables or birthday celebrations
Storage and Reheating Tips
Store: Cover cooled pie loosely with foil or plastic, refrigerate up to 3 days
Reheat: Warm slices in a 300°F oven for 5–7 minutes, caramel softens and cheese swirls reset
Avoid freezing—texture changes with caramel and yields a grainy finish
Make ahead: Bake a day ahead, refrigerate overnight, and serve at room temperature
FAQs
1. Can I use dark chocolate chips instead of semi-sweet?
Yes, dark chocolate will balance sweetness but may deepen the flavor.
2. Is it okay to use salted caramel instead of regular?
Absolutely, just skip sprinkling sea salt on top.
3. Can I use gluten-free flour?
Yes, substitute one-to-one with your favorite gluten-free blend.
4. Can I halve the recipe in an 8-inch pie dish?
Yes, 20–25 minutes baking time should do it, watch for the jiggle.
5. How do I get clean slices?
Let pie cool properly, warm caramel just before serving, and use a sharp knife wiped between cuts.
Tips & Tricks
Use room-temperature eggs and butter to help batter come together smoothly
Sift dry ingredients to prevent lumps in the cocoa-flour mixture
Warm caramel to pourable consistency for even layering
Test center by gently shaking dish—edges should wiggle slightly
For a showstopper finish, pipe whipped cream rosettes before drizzling caramel
Recipe Variations
Salted Nut Caramel Brownie Pie
Add ½ cup chopped pecans or walnuts between layers and top with coarse salt.
Espresso Brownie Pie
Stir 1 tsp instant espresso powder into the batter for deeper, mocha undertones.
Peanut Butter Caramel Pie
Swirl ¼ cup peanut butter with caramel layer, then top with chopped peanuts.
White Chocolate Lover’s Pie
Replace semi-sweet chips with white chocolate chips and top with chopped toasted almonds.
Final Thoughts
Caramel Brownie Pie is a dessert that brings a sense of home and celebration at once. When I watched Emily’s roommate light a candle on a slice, I felt that warm, simple joy only food can spark. It’s a pie that shows up at kitchen tables, holiday gatherings, and quiet evenings with a cup of tea—rich, comforting, and full of memories.
My hope is that this recipe becomes part of your story, baked with care, served with love, and likely to vanish before anyone notices how easy it really was. Enjoy!
Caramel Brownie Pie
Print ThisIngredients
- Brownie Batter
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Caramel Layer
- ½ cup caramel sauce (store-bought or homemade), plus extra for drizzling
- ¼ teaspoon flaky sea salt (optional)
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
Step 2: Make Brownie Batter
Whisk melted butter and sugar until smooth. Add eggs and vanilla; whisk until thick and light.
Step 3: Add Dry Ingredients
Sift in flour, cocoa, and salt. Fold gently into wet mix. Stir in chocolate chips without overmixing.
Step 4: Layer the Pie
Spread half the batter into dish, drizzle with caramel, then top with remaining batter and smooth.
Step 5: Bake
Bake 30–35 minutes until edges are set and center is slightly soft. Toothpick near edge should come out with moist crumbs.
Step 6: Cool & Serve
Let cool 15–20 minutes. Drizzle with more caramel, sprinkle sea salt if using, and slice to serve.
