Salted Caramel Brownie Pie

Ingredients

• 1brownie mix, prepared according to the packet directions
• 1shop-bought or homemade pie crust
• 120 ml (½ cup)caramel sauce
• to tastevanilla ice cream

Instructions

1. 1

   Prepare the crust

   Heat the oven to 175°C (350°F). Fit the pie crust into a 23 cm (9-inch) pie dish and set it aside.

2. 2

   Fill and bake

   Prepare the brownie mix according to its packet directions, then pour it into the crust. Bake for 30–40 minutes, until the crust is golden and a knife inserted into the brownie filling comes out mostly clean. Set the pie aside to cool.

3. 3

   Add the toppings

   As the pie cools, prepare the caramel sauce according to its directions. Drizzle it over the pie, add vanilla ice cream and serve warm.

What is brownie pie?

Brownie pie brings together two familiar American-style desserts: a pastry-crust pie and a rich, fudgy brownie. This shortcut version uses a prepared brownie mix, making it a simple option when you want a homemade-feeling dessert without mixing the brownie batter from scratch.

The crisp crust gives the soft chocolate centre a neat edge, while salted caramel and cold vanilla ice cream add a sweet-salty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 5g protein, 62g carbs, 18g fat.

The brownie mix supplies most of the carbohydrates, while the pastry crust, caramel and ice cream add further carbohydrates and fat. The brownie mix, crust and ice cream contribute some protein, though the dessert is mainly a sweet treat; serve a modest slice with fresh fruit for a more balanced plate.

The shortcut ingredients

Brownie mix: Prepare it as directed on the packet, including any ingredients the mix calls for. Different mixes can produce slightly different textures, so use the packet instructions rather than assuming all mixes work alike.

Pie crust: A ready-made crust keeps preparation quick; a homemade crust works too. Fit it into the dish without stretching it, which can make it shrink as it bakes.

Getting the bake right

Doneness: Look for a golden crust and a knife that comes out mostly clean from the brownie centre. A few moist crumbs are fine for a brownie-style filling; the centre need not be as dry as a cake.

Timing: Start checking at 30 minutes, as ovens and brownie mixes vary. If the crust is colouring quickly while the middle still seems underbaked, keep a close eye on it until the centre is ready.

Let it cool before topping

Resting: Cooling the pie briefly helps the filling settle and makes it easier to cut. The recipe serves it warm, so it does not need to reach room temperature before you add the toppings.

Caramel: Follow the sauce instructions and drizzle it over the pie shortly before serving. Add the ice cream at the table so it stays cold against the warm brownie.

Serving the pie

Cut the pie into 12 portions and serve each with vanilla ice cream. The recipe does not specify an amount of ice cream, so add as much as suits your serving.

Because the pie is rich, fruit such as sliced strawberries or raspberries makes a fresh accompaniment. Serve it on its own when you want a more indulgent dessert.

Recipe notes & tips

• Check the brownie mix packet for all the ingredients needed to prepare it.
• Set the crust in the pie dish before making the brownie batter so it is ready to fill.
• Begin checking the pie at 30 minutes, since baking time depends on the mix and oven.
• Use a knife to check the centre, aiming for mostly clean rather than completely dry.
• Let the pie cool briefly before slicing to help the filling hold together.
• Add the ice cream just before serving so it does not melt into the warm pie.

Variations

• Chocolate chips: Fold a handful into the prepared brownie batter for extra chocolate pockets.
• Toasted nuts: Scatter chopped pecans or walnuts over the filling before baking for crunch.
• Extra salt: Finish the caramel drizzle with a small pinch of flaky salt for a sharper sweet-salty contrast.
• Berry side: Serve with fresh raspberries or strawberries to add a tart, fruity contrast.
• Whipped cream: Swap the vanilla ice cream for whipped cream if you prefer a softer topping.

Common mistakes to avoid

• Guessing the mix directions: Check the packet and add every ingredient it specifies before filling the crust.
• Overbaking: Start checking at 30 minutes and remove the pie when the crust is golden and the knife comes out mostly clean.
• Stretching the crust: Ease it into the dish without pulling, which can make it shrink during baking.
• Cutting too soon: Give the pie time to cool briefly so the brownie filling can settle before slicing.
• Topping too early: Add the ice cream just before serving to keep it from melting.

How to store

Cover leftover pie and refrigerate for up to 3 days. Warm individual slices briefly in the microwave, then add fresh ice cream; keep the ice cream separate from the stored pie.

Frequently asked questions