Classic comfort food desserts of brownie and pie combine to make brownie pie bars. Rich and fudgy brownies on top of a buttery pie crust!
I am always thinking about food, and keep a (very long) list of recipes ideas and inspiration. I finally joined the 21st century and moved the list to my phone, so at least I can’t lose it anymore 🙂 Some are just ideas, and some are things I’ve actually made before but just never took the time to photograph and share the recipe. These brownie pie bars fall into the latter category. I’ve made them countless times to bring to a party or gathering somewhere. They are always such a hit, and easy to make ahead. Add a dusting of powdered sugar, and they are so pretty too.
This is a pie crust bottom, but you don’t have to worry about rolling it out. The crust is called a shortcrust pastry, and it is pressed into the bottom of the pan (like a graham cracker crust). It is the type of dough commonly used in tarts. It is rich and buttery, rather than the traditional flaky pie crust. It gives a nice crisp base, which is a perfect contrast for the soft brownie.
The topping is a classic; deep, dark and fudgy brownies. Whip up the brownie batter while the crust bakes. Did I mention they are double chocolate brownies? Made with cocoa powder and chocolate chips, the brownies are so deliciously chocolatey! I like to use cocoa powder, because I find that it makes a fudgier brownie, however the chocolate chips give it that crackly crust that looks so appealing. Using both is a technique I use in all my brownie recipes like my peanut butter brownie layer cake, and my giant (football) brownie.
The brownie pie bars are made in a 9×9 baking pan. I like to cut them into rectangles, and it makes about 18 small bars. I recommend using a large, sharp kitchen knife to cut straight through the brownie and crust. The bars will keep for 3-4 days at room temperature, tightly covered.
Brownie Pie Bars
For the Crust:
- 8 Tablespoons Unsalted Butter Softened
- 1 Tablespoons granulated Sugar
- 1 large Egg Yolk
- 1 1/4 cup all-purpose flour 6 Ounces
- ½ Teaspoon Salt
- 2-3 Tablespoons Half & Half or Milk
For the Brownies
- 8 Tablespoons Unsalted Butter Melted
- 1 Cup granulated sugar
- ½ Cup Cocoa Powder
- 2 large Eggs Beaten
- ½ Teaspoon Pure Vanilla Extract
- ½ Cup all-purpose flour
- ½ Teaspoon Salt
- ¼ Teaspoon Baking Powder
- ½ Cup Chocolate Chips
- Powdered Sugar If Desired
For the Crust:
- Line a 9x9 baking pan with parchment paper.
- In a large bowl add the flour, salt and sugar. Add the softened butter and beat together with a hand mixer until it takes on a sandy texture. There will be some larger bits of butter still there. Add in the egg yolk and 2 tablespoons half and half. Beat together until completely combined. The dough should come together and look a bit like sugar cookie dough. If not, add the additional tablespoon of half and half and try again. Put the dough into the prepared pan. Press all the dough down evenly across the bottom of the pan.
- Cover and refrigerate at least 30 minutes or up until overnight.
- Bake at 400 degrees for 12-15 minutes or until very lightly browned along the edges. Remove from the oven and lower the temperature to 350 degrees. While it cools make the filling.
For the Brownie Filling:
- Stir together the melted butter and sugar. Add in the cocoa powder and stir together. Stir in the beaten eggs. Add in the flour, salt and baking powder and stir just until moistened. Add ¼ cup chocolate chips to the batter.
- Pour the batter on top of the prepared crust, spreading it out evenly. Top with remaining ¼ chocolate chips. Bake at 350 degrees for 25-30 minutes. The edges should look set, and a toothpick inserted in the middle will still come out with moist brownie crumbs.
- After the brownie bars have completely cooled, cut into squares or rectangles as desired. I recommend using a sharp kitchen knife to cut through the crust smoothly. Sprinkle with powdered sugar.