This extra-fudgy deep-dish chocolate brownie pie is seriously epic.
Why you’ll love this deep dish chocolate brownie pie
This pie is perfect for birthdays, holidays, potlucks, summer barbecues, sleepovers — or simply because you want an indulgent treat. The recipe is quick and easy, and it truly tastes like a giant chocolate fudge brownie.
Also try these Black Bean Brownies — NO Flour Required
Chocolate brownie pie recipe video
Eggless chocolate brownie pie
This recipe is adapted from the popular Deep Dish Cookie Pie. If you haven’t tried that one yet, it’s a great introduction to eggless or vegan baking and often earns stellar reviews even from skeptics of “healthy” desserts.
The deep-dish cookie/brownie pie concept is a go-to recommendation for newcomers to bean-based desserts: it’s forgiving, impressive, and reliably delicious.
One honest question: can I eat this deep-dish chocolate pie for breakfast, lunch, and dinner every day for the rest of the year?
Topping ideas
Fresh berries
Keto Ice Cream
Almond Milk Ice Cream
Coconut Milk Ice Cream
Banana Ice Cream
Okay — apparently I really like ice cream.
Katie’s tips for baking success
1. Check off each ingredient as you add it so nothing gets missed.
2. The pie improves after resting: it tastes even better the day after baking, so if you can wait, refrigerate and serve the next day.
3. If you’re new to bean-based desserts, rinse the beans very well and follow the recipe precisely. Don’t reduce the chocolate chips or salt — when prepared correctly, even those unfamiliar with bean-based desserts won’t be able to tell this isn’t a traditional butter-and-flour brownie.
I hadn’t planned to post this right away, but it was such a hit at a recent party that I wanted to share it. This fudgy chocolate version was worth the wait.
I love Halloween for puns, costumes, and eating lots of chocolate. One quick costume idea was Cat ears + camera + repeating what people say = Photocopy Cat. I also brainstormed other pun ideas — avocad-ghost, zom-babe, pho-tiger-apher, and Iron Mermaiden — but sadly Halloween comes only once a year.
Here are some behind-the-scenes photos from the party.
Deep Dish Chocolate Brownie Pie
Ingredients
- 2 cans chickpeas or white beans (drained and rinsed)
- 1/3 cup cocoa powder
- 2 tbsp Dutch cocoa (optional; regular cocoa works)
- Loosely packed 2/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 1/4 cup applesauce or coconut milk yogurt
- 1 1/3 cup sugar
- 3 tbsp oil or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt and 1/2 tsp baking soda
- 2/3 to 1 cup chocolate chips — not optional if you want the best result
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
- Drain and rinse the beans thoroughly to remove any canned taste.
- Process all ingredients in a food processor until completely smooth. Chocolate chips can be added before or after blending; a food processor yields the best texture, though a blender can work in a pinch.
- Spread the batter into the prepared pan. Bake about 35 minutes for a set crust with fudgy center, or 20 minutes if you prefer an extra-fudgy result.
- Let the pie cool, then refrigerate for a few hours to firm up. For the fudgiest texture, refrigerate overnight. The flavor and texture improve after resting, so chilling and serving the next day is recommended.
- The pie is party-friendly: it can be made the night before, transported easily, and served without constant refrigeration. For freshness, refrigerate leftovers.
Video
Notes
If you have leftover chickpeas, try a chickpea cookie dough dip. The recipe’s flavor and texture benefit from following the ingredient amounts and technique closely.
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