Chocolate Peanut Butter Brownie Pie
Easy Chocolate Peanut Butter Brownie Pie with a dense fudgy brownie filling, a golden peanut butter swirl, and a flaky pie crust — ready in 45 minutes and perfect for any gathering.
Equipment
- 9-inch pie dish
- Medium saucepan
- mixing bowl
- whisk
- toothpick or skewer
Ingredients
Ingredients
- 1 refrigerated pie crust store-bought or homemade
- 0.5 cup unsalted butter
- 4 oz dark chocolate, chopped 60% cocoa or higher
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 0.33 cup all-purpose flour
- 0.25 tsp salt
- 0.33 cup creamy peanut butter natural, warmed slightly
- flaky sea salt optional, for topping
Instructions
- Preheat the oven to 350°F. Press the pie crust into a 9-inch pie dish and crimp the edges. Set aside.
- In a medium saucepan over low heat, melt the butter with the chopped dark chocolate, stirring until smooth. Remove from heat and cool for 5 minutes.
- Whisk the granulated sugar into the chocolate mixture until combined.
- Add the eggs and vanilla extract and whisk until smooth.
- Stir in the flour and salt until just combined. Do not overmix.
- Pour the brownie filling into the prepared pie crust.
- Warm the peanut butter in the microwave for 20 seconds until slightly loose. Dollop over the brownie filling in 6 to 8 spoonfuls.
- Use a toothpick or skewer to swirl the peanut butter through the brownie filling.
- Sprinkle a pinch of flaky sea salt over the top if desired.
- Bake for 30 to 35 minutes until the edges are set and the center has a very slight jiggle.
- Cool for at least 20 minutes before slicing and serving.
Notes
Do not overmix the batter after adding flour. Warm peanut butter before swirling for easier distribution. Cover pie crust edges with foil if they brown too fast. Underbake by 2 to 3 minutes for a fudgier center. Cool fully before slicing for clean cuts.