Gooey, rich Caramel Brownie Pie with layers of fudgy chocolate and silky caramel—an indulgent dessert perfect for holidays or chocolate cravings.

Why You’ll Love This Recipe

Decadent and indulgent: Rich chocolate and smooth caramel create a flavor-packed dessert.
Easy to make: Simple ingredients and straightforward steps make this accessible even for beginner bakers.

Perfect for any occasion: Great for holidays, birthdays, potlucks, or a cozy evening treat.
Make-ahead friendly: Prepare in advance and serve when ready.
Versatile toppings: Can be dressed up with sea salt, ice cream, or whipped cream.

Ingredients

1 9-inch pie crust (homemade or store-bought)
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips

3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup caramel sauce (plus extra for drizzling)

Optional: flaky sea salt for topping

Directions

Preheat oven to 350°F (175°C).
Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.

In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the sugar, eggs, and vanilla until well combined.
Stir in the flour and salt just until incorporated—do not overmix.

Pour half of the brownie batter into the pie crust.
Drizzle 1/2 cup of caramel sauce over the batter layer.
Top with the remaining brownie batter and gently spread to cover.

Bake for 35-40 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
Cool completely before drizzling with extra caramel sauce and sprinkling with flaky sea salt, if desired.

Servings And Timing

Servings: 8 slices

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Calories: Approximately 420 kcal per slice

Storage/Reheating

Storage: Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Wrap the pie tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes.

Variations

Nutty twist: Add chopped pecans or walnuts to the brownie batter.
Espresso flavor: Stir 1 teaspoon of instant espresso powder into the batter to deepen the chocolate flavor.

Salted caramel swirl: Use a knife to gently swirl the caramel sauce into the brownie batter before baking.
Crustless version: Skip the crust entirely and bake in a greased pie dish for a brownie tart feel.
Topped with ice cream: Serve warm slices with a scoop of vanilla or coffee ice cream.

FAQs

How Do I Know When The Pie Is Done Baking?

The top should look set and a toothpick inserted in the center should come out with moist crumbs, not raw batter.

Can I Use Milk Chocolate Instead Of Semi-Sweet Chocolate Chips?

Yes, but it will result in a sweeter pie. Semi-sweet balances better with the caramel.

Can I Make This Pie Ahead Of Time?

Absolutely. Make it up to 2 days ahead and store it covered at room temperature or in the fridge.

How Do I Prevent The Crust From Getting Soggy?

Blind baking the crust for 10 minutes before filling can help if you’re concerned about sogginess.

What Kind Of Caramel Sauce Works Best?

Use a thick, high-quality caramel sauce. Store-bought or homemade both work well.

Can I Use A Graham Cracker Crust?

Yes, for a twist in texture and flavor, a graham cracker crust is a great alternative.

Is It Okay To Use Boxed Brownie Mix?

Yes, you can use a boxed mix to save time—just prepare it according to package instructions and layer as directed.

Can This Be Made Gluten-Free?

Yes, use a gluten-free pie crust and substitute the flour with a 1:1 gluten-free baking flour.

What’s The Best Way To Drizzle Caramel On Top?

Use a spoon or piping bag to lightly drizzle after the pie has cooled completely.

Can I Add Other Toppings?

Yes! Try chopped nuts, chocolate chips, or whipped cream for extra indulgence.

Conclusion

Caramel Brownie Pie is a show-stopping dessert that’s surprisingly simple to make. With a buttery crust, gooey caramel layer, and rich brownie filling, it’s guaranteed to be a hit. Whether you’re baking for a special event or a personal treat, this recipe will quickly become a favorite in your dessert rotation.

More Indulgent Desserts for Your Sweet Tooth

If this Caramel Brownie Pie had you licking the spoon, here are a few more decadent treats to explore next. For another rich combo of chocolate and caramel, try the Mini Snickers Cheesecakes — perfectly portioned for individual indulgence. Brighten up your dessert table with the buttery Easiest Ever Lemon Curd Bars. In the mood for something fruity? Our Homemade Blueberry Scones With Sweet Glaze offer a tangy twist. For a chewy and nutty finish, you’ll love the 120-Calorie Soft Peanut Butter Cookies. And don’t miss the cozy Apple Crumble Oatmeal Squares, perfect for a fall-inspired treat.

Caramel Brownie Pie

Author: Chef Clara

Print Recipe

Description

A rich and decadent dessert that combines the gooey sweetness of caramel with the fudgy texture of brownies, all nestled in a buttery pie crust. Perfect for celebrations or an indulgent treat anytime.

Ingredients

Scale

1 9-inch pie crust (homemade or store-bought)
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips

3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup caramel sauce (plus extra for drizzling)

Optional: flaky sea salt for topping

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Instructions

Preheat oven to 350°F (175°C).

Place the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
In a saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
Whisk in the sugar, eggs, and vanilla until well combined.

Stir in the flour and salt just until incorporated—do not overmix.
Pour half of the brownie batter into the pie crust.
Drizzle 1/2 cup of caramel sauce over the batter layer.

Top with the remaining brownie batter and gently spread to cover.
Bake for 35-40 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
Cool completely before drizzling with extra caramel sauce and sprinkling with flaky sea salt, if desired.

Notes

Allow the pie to cool completely for cleaner slices.
Use homemade or store-bought caramel sauce.
Serve with vanilla ice cream for an extra indulgent treat.