This fudgy deep dish chocolate brownie pie is seriously epic…
Brownie Deep Dish Cookie Pie
Perfect For Birthdays
Holidays
Potlucks
Barbecues
Girls Night
Sleepover Parties
It’s super quick and easy to make, and it tastes like a giant chocolate fudge brownie!
Also try these Black Bean Brownies – NO Flour Required
This is the perfect dessert for a crowd
The recipe was adapted from the famous Deep Dish Cookie Pie.
If you haven’t tried that one yet, be sure to check out the above linked recipe, because it gets some of the best reviews of any recipe on my blog, even from people who are usually skeptical of healthy desserts.
It’s one of the first things I recommend to people who are new to healthy or vegan baking and don’t know where to start.
The only real question I have right now is:
Can I eat this deep dish chocolate pie for breakfast, lunch, and dinner, every day for the rest of the year???
Optional Topping Ideas:
Fresh Berries
Okay so I just realized that only one of those things on the list isn’t ice cream. Apparently I really like ice cream.
(View The Recipe Video Above)
Tips For Baking Success
1. Check off all of the ingredients as you add them, to ensure you don’t accidentally skip over one that’s easy to miss.
2. This pie tastes even better the day after it’s made, so I recommend not even tasting it until the next day, if you can wait!
3. If you’re new to bean-based desserts, I know the concept sounds like something only health nuts would love, but I promise that if you rinse the beans very well and follow the recipe to the letter (i.e. not making substitutions or cutting back on ingredients such as the chocolate chips or even the salt), people who don’t know it isn’t a traditional butter-and-flour dessert will absolutely not be able to tell.
I hadn’t originally planned to post the recipe this week, but it was such a hit when I brought it to a Halloween party on Saturday that I wanted to get it up on the blog as soon as possible. How I waited more than seven years before posting a chocolate version of my most popular non-chocolate recipe, I’m not really sure, but this fudgy chocolate pie was definitely worth the wait.
I love Halloween because it covers three of my favorite things: puns, dressing up, and consuming as much chocolate as you can.
Every year, my goal is to think of a pun-themed costume that doesn’t already exist on the internet (challenging because pretty much everything exists on the internet by now!). All this costume took was buying a pair of cat ears from Target. Cat ears + camera + repeating what everyone around you says = Photocopy Cat.
Alternative ideas I brainstormed included avocad-ghost, zom-babe, pho-tiger-apher, and Iron Mermaiden. If only Halloween were more than once a year.
(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 (can replace with regular if not available)
- loosely packed 2/3 cup flour (white, oat, spelt, almond, sorghum, etc.)
- 1/4 cup applesauce, or yogurt such as coconutmilk yogurt
- 1 1/3 cup sugar (For keto, try this Keto Cake)
- 3 tbsp oil or 1/4 cup nut butter of choice
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp each: salt and baking soda
- 2/3 cup to 1 cup chocolate chips not optional (omit at own risk)
Instructions
- *I recommend using a food processor if you can – This is the food processor I use for my recipes. Many commenters have had success using a blender, so you can try that at your own risk, keeping in mind that both the taste and texture are better if using a food processor.To make the pie: Drain and rinse beans very well. Preheat oven to 350 F. Grease a 9-inch springform, and set aside. Process all ingredients in a food processor until completely smooth – chocolate chips can go in before or after blending. Spread into the pan, and bake 35 minutes (or 20 minutes for super fudgy). Let cool, then refrigerate a few hours for it to firm up (refrigerate fudgy version overnight). As mentioned earlier, the pie has better texture and tastes ten times better the day after it’s made, so I highly recommend not even tasting it until then if you can wait! The pie is great for parties because it can be made the night before, is easy to transport, and can be served without needing refrigeration. For freshness, I do like to refrigerate leftovers.View Nutrition Facts
Video
Notes
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I absolutely must make this! I am in love with your brownie/cookie pies made with beans, and I MUST make this!!! I’m curious: how does it differ from your other deep dish brownie pie recipe? Does it differ in taste much?
Absolutely adorable pic of you! Love your hair & makeup!
This one is more brownie-like, thanks to the dutch cocoa!
Jason
Looks great! I assume you can also use black beans?
We haven’t ever tried so don’t know how the results would taste, but please be sure to report back if you try!
Jason
I made it with black beans and it was so yum.
It’s in the oven and smells wonderful.
Love how rich and fudgy this looks!!! Cannot wait to try. YUM 🙂
Can you please specify the size of the can that you used for the chickpeas?
Standard size cans as sold in stores (well, in the US at least), so about 15 oz 🙂
YES, a chocolate brownie made from beans and wholesome ingredients! I wouldn’t ask anything more for Halloween. I am far more of a fan of brownies, cakes, cookies, donuts, ice cream, breakfast pastries, and even cereals or granola as treats for Halloween rather than candy. This is PERFECT!
Your costume is adorable–I’m going to be Rosie the Riveter for Halloween, which is great because I can wear my costume every single day, yet no one would know that I AM dressed up as a different character! Too bad I’d have to explain it more to people who wouldn’t know who I am! LOL!
Ha that is so awesome!
Thank you Katie! I found your blog several months ago, and was so exited! It was like a dream come true to find a healthy dessert blog, with food that actually tastes good! Even my dad, who used to be a very traditional eater, loves your desserts! I can’t wait to try it! I don’t eat choclate, so I will use carob powder instead. I will let you know how it turns out!
For all of you out there who use carob instead of choclate, if you don’t use it already, try the Australian carob! Most carob tastes bitter and burnt, and not like choclate at all! I never liked carob, until I tried the Australian carob products! It is more expensive than other carob, but it’s so worth it! Whenever a recipe calls for choclate, I use the roasted powder. And I have used the carob syrup ( the only ingredients are carob and water!) as a substitute for sugar! Also, my dogs LOVE the carob kibble! I like it too! A lot of people think the carob kibble is like a choclate chip, but it’s not. It’s carob pod chopped up into pieces. Also, they sell carob bars made with the Australian carob powder called the Assie Shark Bar. It’s vegan, non gmo, and gluten free!
Definitely let us know how it goes. We’ve recently been getting into carob too!
I am sorry, I haven’t been able to make it because I don’t have any yogurt or apple sauce, and I don’t live anywhere near a store, so I can’t go get it. I will be making apple sauce soon though, and as soon as I do, I will make It!
Hi, i would also like to know the size of the cans or weight of the beans? I dont eat refined sugar anymore and wil remplace it with honey, hope it turns out ok??
There’s a refined sugar free version linked in the post – I would go with that one if you want vouched-for results. Or be sure to report back if you experiment with this one instead. Cans are the standard size sold in stores. I think that’s around 15oz or so.
I’ve replaced the sugar with an extra 1/4 cup applesauce and 5 dates on the original recipe and it was the best!!!!!
Thank you for trying it 🙂
Love this recipe, it’s just about a perfect match for a dessert I need to make with limited ingredients. Except what can be subbed for the oil/nut butter? This person cannot have any oil, nuts or avocado. Thanks in advance for any suggestions.
Sunflower seed butter works!
I’ve heard you can sub mashed banana?
Please please please could you give the ingredients in grams as well as in cups?
I really want to try this but I’m so uncomfortable with the imprecision of cups and spoons. Nothing’s ever the same twice.
Just look on the labels of the ingredients and they should always (or at least almost always) list the grams in parenthesis on the nutrition label. Hope that helps!