Salted Caramel Brownie Chocolate Pie: A Decadent Dessert Dream
Layers of chocolate cookie crust, fudgy brownie, homemade caramel, and silky ganache—finished with flaky sea salt for the ultimate sweet-salty bite
Introduction: A Showstopper for Chocolate Lovers
If you’re looking for a dessert that’s rich, gooey, and guaranteed to impress, this Salted Caramel Brownie Chocolate Pie is your answer. It’s a multi-layered masterpiece that combines the best of all worlds: a crunchy chocolate cookie crust, a dense and fudgy brownie layer, warm homemade caramel, and a glossy chocolate ganache topping. Finished with a sprinkle of flaky sea salt, it’s the kind of dessert that makes people close their eyes and sigh with joy.
Whether you’re baking for a holiday, a dinner party, or just a cozy night in, this pie delivers indulgence in every bite. And while it looks fancy, each layer is surprisingly simple to make.
Ingredients Breakdown
Let’s explore what makes this pie so irresistible:
Chocolate Cookie Crust:
- Chocolate cookie crumbs (1½ cups)
Use Oreo cookies with the filling removed or chocolate graham crackers. - Unsalted butter (5 tbsp, melted)
Binds the crumbs and adds richness. - Sugar (2 tbsp)
Enhances the chocolate flavor and adds a touch of sweetness.
Tip: Pulse cookies in a food processor for fine crumbs.
Fudgy Brownie Layer:
- Unsalted butter (½ cup / 1 stick)
Adds moisture and richness. - Granulated sugar (1 cup)
Sweetens and helps create a glossy top. - Eggs (2 large)
Bind the batter and add structure. - Vanilla extract (2 tsp)
Adds warmth and depth. - Unsweetened cocoa powder (⅓ cup)
Provides intense chocolate flavor. - All-purpose flour (½ cup)
Gives structure without making the brownies cakey. - Salt (¼ tsp)
Balances sweetness. - Baking powder (¼ tsp)
Adds a slight lift.
Optional: Add espresso powder for deeper chocolate flavor.
Homemade Caramel Sauce:
- Granulated sugar (1 cup)
Caramelizes into a rich amber base. - Unsalted butter (6 tbsp, room temp)
Adds creaminess and depth. - Heavy cream (½ cup, room temp)
Creates a smooth, pourable sauce. - Vanilla extract (½ tsp)
Adds aroma and flavor. - Salt (pinch)
Enhances the caramel and balances sweetness.
Safety Tip: Caramel gets extremely hot—use caution and stir gently.
Chocolate Ganache Topping:
- Semi-sweet or dark chocolate chips (1 cup)
Melt into a silky topping—choose your favorite intensity. - Heavy cream (½ cup)
Creates a smooth, glossy finish.
Optional: Add a splash of liqueur or espresso for extra flair.
Garnish:
- Extra caramel drizzle
Adds visual appeal and flavor. - Flaky sea salt
Balances sweetness and adds crunch.
Tip: Use Maldon or fleur de sel for best texture.
Step-by-Step Instructions
Step 1: Make the Chocolate Crust
Preheat oven to 350°F (175°C).
In a bowl:
- Mix cookie crumbs, sugar, and melted butter until fully combined.
Press mixture evenly into the bottom and sides of a 9-inch pie dish.
Bake for 8 minutes, then let cool slightly.
Tip: Use the bottom of a measuring cup to press crumbs firmly.
Step 2: Prepare the Brownie Batter
In a saucepan or microwave-safe bowl:
- Melt butter and stir in sugar until glossy.
Add eggs and vanilla; whisk until smooth.
Stir in cocoa powder, flour, salt, and baking powder just until combined.
Pour brownie batter into the cooled crust.
Tip: Don’t overmix—this keeps the brownies fudgy.
Step 3: Make the Caramel Layer
Do this step right before pouring so the caramel stays warm and pourable.
In a heavy saucepan over medium heat:
- Melt sugar, stirring occasionally until fully liquified and deep amber.
Reduce heat to low and carefully add butter (it will bubble).
Stir until melted.
Slowly pour in heavy cream while stirring constantly.
Mix until smooth and glossy.
Remove from heat and stir in vanilla and a pinch of salt.
Cool for 1–2 minutes, then gently drizzle over brownie batter.
Tip: Don’t mix the caramel into the batter—just let it settle on top.
Step 4: Bake the Pie
Bake at 350°F for 25–30 minutes, until:
- Brownie layer is set but still slightly fudgy in the center.
Let cool for 30–45 minutes before adding ganache.
Optional: Insert a toothpick—moist crumbs are okay, but it shouldn’t be wet.
Step 5: Make the Ganache
Heat heavy cream until just simmering.
Pour over chocolate chips in a bowl.
Let sit for 1 minute, then stir until silky and smooth.
Pour ganache over cooled pie and spread evenly.
Tip: Use an offset spatula for a smooth finish.
Step 6: Garnish and Serve
Drizzle extra caramel over ganache.
Sprinkle generously with flaky sea salt.
Chill for 1 hour for clean slices or serve slightly warm for gooey goodness.
Presentation Tip: Slice with a warm knife and serve on dessert plates with a scoop of ice cream.
Serving Suggestions
Perfect for:
- Dinner parties
- Birthdays
- Holiday tables
- Chocolate cravings
Pair with:
- Vanilla bean ice cream
- Whipped cream
- Espresso or red wine
Tip: Serve with fresh berries for a pop of color and acidity.
Variations to Try
Want to make it your own? Try these delicious twists:
Peanut Butter Swirl
Add a swirl of peanut butter to the brownie layer.
Nutty Crunch
Add chopped pecans or walnuts to the crust or filling.
Berry Burst
Add raspberry preserves between brownie and ganache.
Vegan Version
Use plant-based butter, cream, and chocolate.
Triple Chocolate
Use milk, dark, and white chocolate layers.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare pie up to 2 days in advance.
- Refrigerate: Store covered in fridge for up to 5 days.
- Freeze: Freeze whole or sliced pie for up to 1 month. Thaw overnight in fridge.
Tip: Reheat slices in microwave for 10–15 seconds for gooey texture.
Nutrition Notes (Per Slice, ~1 of 10)
- Calories: ~480
- Protein: ~5g
- Carbohydrates: ~42g
- Fat: ~30g
- Sugar: ~32g
- Sodium: ~180mg
- Fiber: ~2g
This pie is:
- Comfort food approved
- Crowd-pleasing
- Rich and indulgent
- Perfect for gifting
Final Thoughts
This Salted Caramel Brownie Chocolate Pie is more than just dessert—it’s a celebration of texture, flavor, and indulgence. Whether you serve it chilled or warm, it’s guaranteed to be the star of any table.