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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Looks terrific. You have a serious talent for these bean desserts, and I look forward to trying this. I hope you both have a wonderful Wednesday (I’m late, sorry!) And happy Halloween, too!
I usually don’t comment on this blog but I have to becuase this recipe is so good! The result turned out even better than I expected, I used both chickpeas and white beans and I also topped the cake with a batch of “coconut tosca” batter in the last 10 minutes of baking(kokostosca, a typical Swedish baked treat)
I really recommend this recipe over a regular fudgy brownie! Sorry for my english, it’s not my native language:)
Hi Katie! Is there a reason you should not use black beans in this recipe? Just wondering if I could substitute. Thank you!
We haven’t tried it here so can’t vouch for it. Doesn’t mean you shouldn’t; just that we don’t know the results. But feel free to experiment, and be sure to report back if you do.
What kind of chocolate chips did you use? Of the ingredients you gave options for what do you like better? Thanks!!!
The chocolate chips she uses are linked in the ingredients: https://amzn.to/2Sc9kB1
If you don’t want a chocolate peanut butter flavored pie, I’d recommend going for either oil (coconut oil is good) or almond butter also is really good here.
I followed the recipe to the t and it did not turn out like yours at all. It was super dry and much lighter brown. I had to use my fingers to ouch it in the pan. It came out of the oven exactly the way it looked going in. I wish I could show you a picture. I’ll wait till tomorrow to taste it but do you have any idea why this happened?? I triple checked ingredients.
I am having the same problem with this recipe, it’s very dry. No matter how much you process it, it doesn’t become smooth like brownie batter. I’m going to try adding some water to see what happens.
Just saw you can share a picture!!
I’ve made several of your recipes, and always liked them a lot. But this one is just SO perfect. I told my roommate she could have as much as she wants when it was in the oven, and now I regret it :-P. Thanks for this amazing recipe!
I made it with carob, and it tastes great!
Do you know the amount of dry chickpeas to measure out if I’m cooking my own instead of using canned?
I think one can of chickpeas is the same as 1 1/2 cups cooked, so cook your own and then use 1 1/2 cups cooked for every can of chickpeas called for in a recipe.
Jason
It was AMAZING, made the pie using white beans and substituted 1/3 cup of sugar by the appropriate amount of stevia (following the ratio on the stevia box). I couldn’t resist and tried it right out of the oven, and it was already great, 2 slices didn’t make it to the fridge. It was a trial run and I’ll be making another one for Mother’s Day this Sunday. Thanks, Katie!
Thanks for reporting what you did to make it with stevia. I definitely want to try that!
Jason