You know those desserts that stop conversation mid-bite? That’s this Caramel Brownie Pie. It layers a fudgy brownie batter with a gooey caramel center, all tucked into a crisp pie shell. I first baked it after a late-night sweet tooth hit; the swirl of warm caramel over glossy chocolate batter felt like a little kitchen magic. You’ll melt, whisk, and bake your way to a pie that slices clean, oozes just enough, and delights every chocolate lover. Whether you’re new to baking or just craving a no-fuss showstopper, this recipe delivers comfort, shine, and that “wow” factor every time.
Why You’ll Love This Recipe
This Caramel Brownie Pie is your new dessert trick.
- Incredible taste: Fudgy brownie meets buttery caramel with the perfect sweet-salty balance.
- Beginner-friendly: Clear steps, pantry staples, and simple techniques.
- Versatile: Add nuts, chocolate chips, or flaky salt for variety.
- Budget-smart: Everyday ingredients create a bakery-quality treat without spending much.
The Story Behind Caramel Brownie Pie
The charm of Caramel Brownie Pie comes from blending classic brownie indulgence with the familiarity of pie.
- Brownie roots: Popularized in the U.S. in the late 19th century, beloved for their dense, chewy texture.
- Pie format: Home bakers started baking brownies in crusts for easy slicing and serving.
- Caramel evolution: From candies to pourable sauces, it brings shine and chew.
- Modern twist: Today’s versions often feature salted caramel, nuts, or espresso for café-style flair.
Ingredients for Caramel Brownie Pie
Pie crust
- 1 pre-made pie shell or pie dough (or make your own—my favorite recipe is linked above)
Caramel filling
- 11 ounces caramel bits or candies (Kraft baking caramels work beautifully)
- ¼ cup heavy cream
Brownie batter
- ¾ cup unsalted butter, melted
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Equipment You’ll Need
- Hand or stand mixer
- Mixing bowls (one microwave-safe)
- Measuring cups and spoons
- 9-inch pie pan
- Rolling pin
- Silicone spatula
- Spoon for mixing
How to Make Caramel Brownie Pie
- Prep & preheat: Heat oven to 350°F (175°C). Place your pie shell in a 9-inch pie pan, crimp edges, and chill 10 minutes.
- Make caramel filling: In a microwave-safe bowl, combine caramel bits and heavy cream. Heat in 30-second bursts, stirring, until smooth and pourable. Set aside.
- Brownie base: Melt butter. In a mixing bowl, whisk in granulated sugar and brown sugar until glossy. Add eggs one at a time, then vanilla.
- Add dry mix: Sift flour, cocoa powder, and salt. Fold gently into the wet mix with a silicone spatula. Stop once no streaks remain.
- Assemble pie: Spread half the brownie batter into the crust. Drizzle half the caramel over. Add remaining batter, smooth gently, then swirl in the rest of the caramel with a knife.
- Bake: Place on the center rack and bake 30–35 minutes, until edges are firm and the center has a slight jiggle.
- Cool & serve: Let sit at least 30 minutes before slicing. For neat cuts, use a warm knife. Serve plain or with vanilla ice cream.
Caramel Brownie Pie Tips and Twists
- Tips:
- Chill the pie crust to avoid shrinkage.
- Warm caramel before swirling—it blends better.
- Don’t overmix the brownie batter.
- Test doneness with moist crumbs, not wet batter.
- Slice with a warm knife for clean edges.
- Variations:
- Add flaky salt for Salted Caramel Brownie Pie.
- Stir in pecans or walnuts for crunch.
- Mix in a teaspoon of instant espresso for mocha depth.
Storage, Reheating, and Make-Ahead Tips
- Storage: Cover and keep at room temp 2 days or refrigerate up to 5 days.
- Reheating: Warm slices in the microwave for 10–15 seconds to soften caramel.
- Make-Ahead: Bake the pie a day ahead, chill overnight, and rewarm slightly before serving.
Serving Suggestions
Pair Caramel Brownie Pie with vanilla ice cream for balance, or drizzle extra caramel sauce over the top. Coffee or espresso drinks make a natural match to the fudgy chocolate base. Fresh raspberries or strawberries add a pop of tartness. For presentation, dust with powdered sugar or cocoa and serve on a simple white plate to let the glossy caramel ribbons shine.
Frequently Asked Questions
- Can I use homemade caramel sauce? Yes, just reduce the cream slightly if it’s already thin.
- Can I skip the pie crust? You can, but the crust makes slicing easier and adds texture.
- Can I use dark brown sugar? Yes, it’ll add deeper molasses flavor.
- Can I freeze this pie? Yes—wrap slices tightly and freeze up to 2 months.
- Do I need a mixer? A whisk works fine, though a hand mixer makes the batter smoother and quicker.
Enjoy Your Caramel Brownie Pie
Celebrate small wins with a slice of Caramel Brownie Pie. With its buttery crust, gooey caramel center, and fudgy brownie topping, it’s a dessert that feels impressive but stays easy. This recipe teaches you to swirl, fold, and layer like a pro, even if you’re just starting out. Perfect for family nights, potlucks, or a weekend baking treat—this pie is guaranteed to bring smiles around your table.
Explore More Recipes
Looking for more sweet ideas to pair with this pie?
- Try Pecan Pie Bars for a nutty, chewy cousin to this dessert.
- Bake a classic Chocolate Fudge Cake when you want tall layers of cocoa goodness.
- Or go fruity with Blueberry Cobbler—its tart-sweet filling balances chocolate perfectly.
- For another gooey treat, make Ooey Gooey Butter Bars and serve alongside smaller slices of pie.
Caramel Brownie Pie Recipe – Gooey, Fudgy & Easy
Ingredients
For the pie crust
- 1 pre-made pie shell or homemade pie dough
For the caramel filling
- 11 oz caramel bits or candies such as Kraft baking caramels
- ¼ cup heavy cream
For the brownie batter
- ¾ cup unsalted butter melted
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch pie pan with your crust. Chill briefly.
- In a microwave-safe bowl, melt caramel bits with heavy cream in 30-second bursts. Stir until smooth and set aside.
- Whisk melted butter with both sugars until glossy. Add eggs one at a time, then stir in vanilla.
- Sift flour, cocoa powder, and salt, then fold gently into the wet mix until combined.
- Spread half the brownie batter into the crust. Drizzle half the caramel, then top with remaining batter. Swirl in remaining caramel.
- Bake for 30–35 minutes until edges set and center jiggles slightly.
- Cool for 30 minutes, slice with a warm knife, and enjoy your gooey Caramel Brownie Pie.
Notes
Calories: 420
Carbohydrates: 55g
Protein: 4g
Fat: 20g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 280mg
Sugar: 42g