This Caramel Brownie Pie has a traditional pie crust base with a fudgy caramel brownie filling.
Quick Tips
- Use store bought pie crust to make this dessert in half the time!
- Allow the caramel to cool in the fridge for 5-10 minutes so that it thickens up and better matches the brownie batter consistency (this helps when assembling the brownie pie)
- Drizzle reserved caramel and Sea salt over the top of the caramel brownie pie to add even more flavor
Equipment
- Hand or stand mixer
- 9-inch pie pan
- Measuring cups and spoons
- Mixing bowls (1 large, 1 medium (microwave safe))
- Silicone spatula
- Rolling pin
Ingredient Notes
- Pre-made pie crust: either prepared dough or frozen pie crust
- Note: deep dish crust is OK, but batter will not completely fill the pan
- Unsalted butter: salted butter is OK, just reduce added salt to ½ teaspoon
- Granulated sugar
- Light brown sugar: dark brown sugar is OK too
- Eggs
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Vanilla extract
- Caramel baking bits: I like using unwrapped Kraft baking caramels (11 ounces) – but 11 ounces of any caramels will work
- Heavy cream
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How to make Caramel Brownie Pie
This Caramel Brownie Pie is so easy to make! Just follow these two simple steps.
- Prepare the pie crust and caramel filling
- Prepare the brownie batter and assemble the brownie pie
How to prepare the pie crust and caramel filling
Preheat the oven to 375 degrees.
If using pie dough, roll out the dough and place it in your pie pan.
To make the caramel filling, pour the caramels and heavy cream into a medium microwave-safe bowl. Heat for 60 seconds then stir. Heat in 30 seconds increments and stir in between until the caramel is completely melted.
Set the caramel in the fridge for 5 minutes to cool. This helps the caramel to thicken up which helps in the assembly of the pie.
How to prepare the brownie batter and assemble the brownie pie
In a large bowl, combine melted butter, granulated sugar and light brown sugar. Mix with a hand or stand mixer for 1 minute.
Add the eggs, cocoa powder, vanilla extract and salt. Mix until well combined, then scrape down the bowl.
Finally, add in the flour and mix until combined. Scrape down the bowl.
To assemble the brownie pie, spread half of the brownie batter over the pie crust.
Set a few tablespoons of caramel aside for drizzling later. Then pour the remaining caramel over the brownie batter (pour the caramel evenly throughout the whole pie in order to avoid needing to spread it out as much as possible).
Evenly spoon the remaining brownie batter over the caramel layer (again spooning as evenly as possible to avoid needing to spread the batter as much as possible).
Use a silicone spatula or the back of a spoon to spread the brownie batter and cover the caramel layer. It’s OK if the two layers mix a bit.
Bake for 50-60 minutes or until a toothpick comes out clean. Then, once it has cooled, drizzle remaining caramel over the top and sprinkle with salt (if desired).
Try these other delicious pie recipes!
Caramel Brownie Pie
Equipment
- Hand or stand mixer
- Mixing bowls (one will need to be microwave-safe)
- Measuring cups and spoons
- 9 inch pie pan
- Rolling Pin
- silicone spatula
- spoon for mixing
Ingredients
For the pie crust
- 1 pre-made pie shell or pie dough or make your own – my favorite recipe is linked above
For the caramel filling
- 11 ounces caramel bits or candies (I like to use 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 eggs
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
To make the crust and caramel filling
- Preheat the oven to 375 degrees.
- If using pie dough, roll out the dough and place it in your pie pan.
- To make the caramel filling, pour the caramels and heavy cream into a medium microwave-safe bowl. Heat for 60 seconds then stir. Heat in 30 seconds increments and stir in between until the caramel is completely melted.
- Set the caramel in the fridge for 5 minutes to cool.
To make the brownie batter and assemble the brownie pie
- In a large bowl, combine melted butter, granulated sugar and light brown sugar. Mix with a hand or stand mixer for 1 minute.
- Add the eggs, cocoa powder, vanilla extract and salt. Mix until well combined, then scrape down the bowl.
- Add in the flour and mix until combined. Scrape down the bowl.
- To assemble the brownie pie, spread half of the brownie batter over the pie crust.
- *Set a few tablespoons of caramel aside for drizzling later* Pour the caramel over the brownie batter (pour the caramel evenly throughout the whole pie in order to avoid needing to spread it out as much as possible).
- Evenly spoon the remaining brownie batter over the caramel layer (again spooning as evenly as possible to avoid needing to spread the batter as much as possible).
- Use a silicone spatula or the back of a spoon to spread the brownie batter and cover the caramel layer. It's OK if the two layers mix a bit.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Once it has cooled, drizzle remaining caramel over the top and sprinkle with salt (if desired).
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