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Caramel Brownie Pie

This Caramel Brownie Pie has a traditional pie crust base with a fudgy caramel brownie filling.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

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

Method
 

To make the crust and caramel filling
  1. Preheat the oven to 375 degrees.
  2. If using pie dough, roll out the dough and place it in your pie pan.
  3. 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.
  4. Set the caramel in the fridge for 5 minutes to cool.
To make the brownie batter and assemble the brownie pie
  1. In a large bowl, combine melted butter, granulated sugar and light brown sugar. Mix with a hand or stand mixer for 1 minute.
  2. Add the eggs, cocoa powder, vanilla extract and salt. Mix until well combined, then scrape down the bowl.
  3. Add in the flour and mix until combined. Scrape down the bowl.
  4. To assemble the brownie pie, spread half of the brownie batter over the pie crust.
  5. *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).
  6. 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).
  7. 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.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Once it has cooled, drizzle remaining caramel over the top and sprinkle with salt (if desired).