Why You’ll Love Decadent Caramel Brownie Pie Recipe

Perfect balance of textures – a crisp crust, fudgy brownie layer, and creamy caramel center.
Easy to make with simple ingredients you likely already have.
Customizable – you can use store-bought or homemade caramel.
Crowd-pleaser – it’s rich, indulgent, and everyone loves it.
Salted caramel option adds that sweet-salty flavor combo.
Great for entertaining or potlucks — serve warm or chilled.
Pairs well with ice cream or whipped cream for extra indulgence.
Portable and sliceable – perfect for events or dessert tables.
Chocolate lover’s dream with an intense brownie flavor.
Impressive presentation with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
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
Pinch of salt
¼ tsp baking powder
½ cup caramel sauce (store-bought or homemade)
¼ tsp sea salt (optional but recommended for balance)

Directions

Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish and set it aside.
Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture firmly into the pie dish, covering the bottom and sides evenly.
Bake for 8–10 minutes until lightly golden. Let it cool while you prepare the filling.
Prepare the Brownie Filling:
Melt the butter and chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract.
Stir in the melted chocolate mixture until glossy and smooth.
Add the Dry Ingredients:
Sift in the flour, cocoa powder, baking powder, and a pinch of salt.
Stir until just combined—avoid overmixing.
Layer the Pie:
Spread half the brownie batter into the cooled graham cracker crust.
Drizzle the caramel sauce evenly over the batter. Sprinkle sea salt if desired.
Gently spread the remaining brownie batter on top to cover the caramel layer.
Bake the Pie:
Bake for 25–30 minutes or until the edges are set and the center remains fudgy.
A toothpick inserted in the center should come out with moist crumbs (not wet batter).
Cool and Serve:
Let the pie cool for 15–20 minutes before slicing for neater pieces.
Serve warm for a gooey center or at room temperature. Optional: top with vanilla ice cream or more caramel sauce.

Servings and timing

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: 400 kcal per serving

Variations

Nutty Twist: Add chopped pecans or walnuts to the brownie batter.
Double Chocolate: Use dark chocolate chips for a more intense cocoa flavor.
Espresso Kick: Add ½ tsp instant espresso powder to enhance the chocolate.
Crust Swap: Try an Oreo or chocolate cookie crust instead of graham crackers.
Peanut Butter Swirl: Swirl in a few tablespoons of peanut butter with the caramel.
Gluten-Free Version: Use gluten-free graham crackers and flour.
Mini Pies: Make individual servings using a muffin tin.
Vegan Option: Use plant-based butter, egg replacer, and dairy-free chocolate.
Extra Caramel: Drizzle additional caramel on top after baking for extra gooeyness.
Holiday Flair: Add a dash of cinnamon or nutmeg for a seasonal touch.

Storage/Reheating

Storage: Store the cooled pie in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds to bring back that molten caramel and fudgy texture.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.

FAQs

How do I know when the pie is done baking?

The edges should look set, and the center should be slightly jiggly. A toothpick inserted should come out with moist crumbs, not raw batter.

Can I make this pie ahead of time?

Yes, you can make it up to 2 days in advance. Store it in the fridge and reheat slices as needed.

What’s the best caramel sauce to use?

You can use store-bought caramel or make your own. A thicker caramel works best to avoid it sinking into the crust.

Can I use a different type of crust?

Yes, Oreo or chocolate cookie crusts are great alternatives for an extra chocolatey twist.

Can I add nuts to the brownie layer?

Absolutely! Chopped pecans, walnuts, or almonds add great crunch and flavor.

Is it okay to skip the sea salt?

Yes, but the sea salt balances the sweetness and enhances the caramel flavor, so it’s highly recommended.

Can I make it gluten-free?

Yes, just use gluten-free graham crackers and a 1:1 gluten-free flour blend.

What’s the best way to serve this pie?

Serve it slightly warm with vanilla ice cream or whipped cream for the ultimate treat.

Can I freeze this pie?

Yes. Let it cool completely, then wrap it well and freeze for up to a month. Thaw in the fridge before reheating.

How do I reheat it for that gooey texture?

Microwave individual slices for 15–20 seconds or warm the whole pie in a low oven (300°F) for 10–15 minutes.

Conclusion

This decadent caramel brownie pie is the ultimate indulgence for chocolate and caramel lovers alike. With a rich brownie base, gooey caramel center, and crisp graham cracker crust, it’s a dessert that delivers big flavor with minimal fuss. Whether you’re serving it at a holiday gathering or treating yourself after a long day, this pie is sure to become a new favorite.