Decadent Caramel Brownie Pie
A rich graham cracker crust layered with fudgy brownie batter and gooey caramel sauce, finished with a sprinkle of sea salt for balance—a chewy, buttery pie that’s indulgent and home‑friendly.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- Brownie Filling
- ½ cup unsalted butter
- ½ cup semi‑sweet chocolate chips
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup all‑purpose flour
- 2 tbsp unsweetened cocoa powder
- ¼ tsp baking powder
- Pinch of salt
Topping
- ½ cup caramel sauce store‑bought or homemade
- ¼ tsp sea salt optional but recommended
Instructions
- Preheat to 350°F. Grease a 9-inch pie dish.
- Combine graham crumbs, sugar, and melted butter. Press into pie dish and bake for 8–10 minutes until golden. Let cool.
- Melt butter and chocolate chips in 20-second bursts. In a bowl, whisk both sugars, eggs, and vanilla until pale. Stir in melted chocolate.
- Sift in flour, cocoa, baking powder, and salt. Gently fold to combine—don’t overmix.
- Spread half the batter over the crust. Drizzle with caramel and sprinkle sea salt if using. Top with remaining batter.
- Bake 25–30 minutes until edges are set and center is fudgy. A toothpick should have moist crumbs.
- Cool 15–20 minutes. Slice and serve warm for a gooey texture or pair with vanilla ice cream.