Description
This decadent Caramel Brownie Pie combines the rich, fudgy texture of homemade brownie batter layered with a luscious caramel center, all baked in a flaky pie crust. Perfect for dessert lovers seeking a deliciously gooey and chocolatey treat with a salted caramel twist.
Ingredients
Scale
Pie Shell
- 1 pre-made pie shell or pie dough
Caramel Layer
- 11 ounces caramel bits or candies (e.g., Kraft baking caramels)
- 1/4 cup heavy cream
Brownie Batter
- 3/4 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Prepare Pie Shell: If using pie dough instead of a pre-made shell, roll it out and place it into your pie pan evenly.
- Melt Caramel: In a microwave-safe bowl, combine caramel bits with heavy cream. Microwave for 60 seconds, then stir. Continue microwaving in 30-second increments, stirring after each, until fully melted and smooth. Refrigerate for 5 minutes to cool slightly.
- Mix Sugars and Butter: In a large bowl, mix the melted unsalted butter, granulated sugar, and light brown sugar using a hand or stand mixer for about 1 minute until well combined and smooth.
- Add Wet and Dry Ingredients: Add the eggs, cocoa powder, vanilla extract, and salt to the sugar mixture. Mix thoroughly, then scrape down the sides of the bowl.
- Add Flour: Add the all-purpose flour and mix until just combined. Scrape down the bowl again to ensure everything is incorporated evenly.
- Layer Brownie Batter: Spread half of the brownie batter evenly over the prepared pie crust.
- Add Caramel Layer: Reserve a few tablespoons of the melted caramel for topping later. Pour the remaining caramel evenly over the brownie batter in the pie crust.
- Top with Remaining Batter: Spoon the remaining brownie batter over the caramel layer as evenly as possible.
- Even Out Layers: Use a spatula or back of a spoon to gently spread and cover the caramel layer. It’s okay if the layers mix slightly during this step.
- Bake: Bake the pie in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the brownie layer comes out clean.
- Cool and Garnish: Allow the pie to cool completely on a wire rack. Before serving, drizzle the reserved caramel on top and sprinkle with salt if desired for a perfect finishing touch.
Notes
- Use high-quality caramel bits for the best flavor and texture.
- Ensure the caramel is cool before layering to prevent it from sinking through the batter.
- Let the pie cool fully to set the layers properly for easier slicing.
- For extra flair, sprinkle flaky sea salt on top after drizzling caramel for a salted caramel twist.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
