When you’re craving something decadent but simple, this Vegan Brownie Pie is your go-to treat.

Combining the rich, fudgy texture of brownies with the comfort of pie, it’s the best of both worlds.

The deep chocolate flavor will satisfy even the most intense chocolate cravings, while the gooey, melt-in-your-mouth center brings a sense of indulgence that’s hard to resist.

What makes this pie stand out is how easy it is to make—no need for complicated steps or fancy ingredients.

With just a few basic pantry staples, you’ll have a warm, luscious dessert ready to be enjoyed in no time.

Whether served with a drizzle of Caramel Sauce or alongside a comforting mug of Hot Chocolate, this pie will always steal the show at any gathering or casual evening treat.

The best part? It’s versatile. You can add a few extra chocolate chips for some texture or top it with a scoop of ice cream for a dreamy dessert experience.

It’s everything you love about brownies, with the twist of pie perfection.

Why You Will Be Hooked?

A close-up of a decadent, sliced chocolate brownie pie elegantly arranged on a white marble countertop. The shiny, slightly cracked top reveals a flaky, rich chocolate crust beneath. The pie is garnished with a dusting of powdered sugar, fresh raspberries, and a sprig of mint.

Simple & Satisfying: Just a few ingredients create an indulgent dessert that’s always a hit.
Perfect Pairings: It’s delicious with caramel sauce or served next to a warm hot chocolate.
Comforting & Rich: The perfect balance of fudgy, chocolatey goodness that feels like a warm hug.

What are your favorite ways to enjoy this Chocolate Brownie Pie? I’d love to hear how you serve it and any fun twists you try!

Vegan Brownie Pie Recipe

This vegan chocolate brownie tart features a rich, fudgy brownie filling atop a cocoa-infused crust. It’s a decadent treat, perfect for those craving a dairy-free indulgence with deep chocolate flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine vegan

Servings 10

Calories 380 kcal

Equipment

9-inch (23cm) loose-base fluted tart tin
Mixing bowls
Stand mixer or hand whisk
Balloon whisk attachment (if using a stand mixer)
Small saucepan
Spatula or spoon
Fork

Ingredients

Ingredients for the base

220 g of plain flour
40 g of cocoa powder
2 tablespoons of maple syrup
120 g of coconut oil melted

Ingredients for the brownie

80 g of coconut oil
155 g of dairy-free chocolate
100 ml of chickpea brine aquafaba
120 g of caster sugar
120 g of plain flour
10 g of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of bicarbonate of soda
100 g of dairy-free chocolate chips

Instructions

For the Crust:

Preheat your oven to 180°C (fan). Lightly grease a 9-inch tart tin with coconut oil.
In a mixing bowl, combine flour, cocoa powder, maple syrup, and melted coconut oil. Mix until dough forms.
Press the dough into the tin, prick the base with a fork, and partially bake for 8 minutes. Remove from the oven and set aside.

For the Brownie Filling:

Whip aquafaba in a large mixing bowl for about 5 minutes until frothy using a stand mixer or electric hand whisk.
In a small saucepan, melt coconut oil and chocolate over low heat. Remove and set aside to cool slightly.
Gradually add sugar to the aquafaba while whipping.
Once thick and glossy, add the cooled chocolate mixture and continue to whip.
Sift in flour, cocoa powder, baking powder, and bicarbonate of soda. Fold in the chocolate chips.
Pour the brownie batter over the crust, spreading it evenly to the edges.
Bake for 30 minutes.
Remove from the oven and tap the tin gently to help the brownie set.

Tips that Might Help You!

Crispy Crust: For an extra-crisp base, ensure the crust is well-pressed into the tart tin. Prick it with a fork to prevent air bubbles, and bake it long enough to form a solid foundation without burning.
Whip Aquafaba Well: The key to light and airy brownies is whipping the chickpea brine (aquafaba) until it’s frothy and glossy. It should nearly double in size to create the perfect texture for the brownie filling.
Chocolate Quality: Use high-quality dairy-free chocolate for the melted chocolate and the chips for the most decadent flavor. It makes a noticeable difference in the final taste of your brownie.
Melt Chocolate Properly: When melting the coconut oil and chocolate mixture, do so on low heat to prevent the chocolate from seizing or burning. Let it cool slightly before adding to the aquafaba mixture to avoid deflating the whipped foam.
Even Batter Distribution: When pouring the brownie batter onto the crust, spread it evenly and ensure it reaches the edges. Tapping the tin gently before baking helps settle the batter and ensures it bakes evenly.
Baking Time: Keep an eye on the baking time. The tart should be set but slightly fudgy in the center. It will firm up as it cools, so don’t overbake it for a dry texture.
Tart Serving Tip: For an extra touch, dust the top of the tart with cocoa powder, powdered sugar, or a drizzle of dairy-free chocolate sauce before serving. Pair with a scoop of dairy-free vanilla ice cream or whipped coconut cream for a luxurious finish.