This extra-fudgy deep-dish chocolate brownie pie is seriously epic.
Why you’ll love this deep dish chocolate brownie pie
This pie works for birthdays, holidays, potlucks, summer barbecues, sleepovers — or just because. It’s quick and simple to make and 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, it’s worth checking out — it’s one of the most-loved recipes on the blog and a great introduction to eggless and vegan baking.
One question remains: can I eat this deep-dish chocolate pie for breakfast, lunch, and dinner every day for the rest of the year?
Deep dish chocolate brownie pie topping ideas
Fresh berries
Keto Ice Cream
Almond Milk Ice Cream
Coconut Milk Ice Cream
Banana Ice Cream
Okay — I just realized I listed mostly ice creams. I do love ice cream.
Katie’s tips for baking success
1. Check off each ingredient as you add it so nothing gets accidentally skipped.
2. The pie tastes even better the day after it’s made, so if you can wait to taste it, do. Overnight chilling improves texture and flavor.
3. If you’re new to bean-based desserts, rinse the beans very well and follow the recipe exactly. Don’t cut back on key ingredients such as chocolate chips or salt — when made properly, people won’t notice this isn’t a traditional butter-and-flour dessert.
This chocolate version was such a hit at a party that it deserved to be shared. It’s fudgy, rich, and easy to make ahead for events.
I love Halloween for puns, dressing up, and consuming lots of chocolate. One simple costume — cat ears, a camera, and repeating what people say — became “Photocopy Cat.” Alternative pun ideas I considered included avocad-ghost, zom-babe, pho-tographer, and Iron Mermaiden.
(Here are some behind-the-scenes photos from the party.)
Deep Dish Chocolate Brownie Pie
Ingredients
- 2 cans chickpeas or white beans
- 1/3 cup cocoa powder
- 2 tbsp Dutch cocoa (or regular)
- loosely packed 2/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 1/4 cup applesauce or yogurt such as coconut milk yogurt
- 1 1/3 cup sugar
- 3 tbsp oil or 1/4 cup nut butter
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt and baking soda
- 2/3 cup to 1 cup chocolate chips (not optional)
Instructions
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*A food processor is recommended for best texture; a blender can work but results vary.
To make the pie: Drain and rinse the beans thoroughly. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and set aside. Process all ingredients in a food processor until completely smooth; chocolate chips may be added before or after blending. Spread the batter into the prepared pan and bake for 35 minutes for a firmer set, or about 20 minutes for a super-fudgy center. Let the pie cool, then refrigerate for a few hours to firm up (or refrigerate overnight for the fudgiest texture). The pie improves after chilling and is great made a day ahead for parties. Store leftovers refrigerated for best freshness.
Video
Notes
Leftover chickpeas? Try a chickpea cookie dough dip for a quick snack.
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Vegan Brownies
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