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
Notes
Have you made this recipe?
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Megan says
Could I use coconut sugar in this?
Jason Sanford says
You can 🙂
Darlene Begovich says
What happened to the original deep dish black bean brownie pie recipe that was on here? I had made it several times in the past and this is not the same recipe. I loved that recipe!
Jason Sanford says
Hi is it this one? 🙂 https://chocolatecoveredkatie.com/2015/02/02/flourless-chocolate-chip-brownie-pie/
Darlene says
Yes! Thank you ?
Rosemary Clare says
Hi! I just want to share my experience making this delicious recipe. I only had half a can of chickpeas to work with but really wanted a deep dish brownie pie, so I decided to just take a chance and go for it, halving the recipe (which I usually do anyway with the deep dish chocolate chip cookie pie) and hoping for magical results. For my variation, I used rolled oats to make oat flour, added plain whole milk yogurt, coconut sugar, a slice of Miyoko’s butter, almond butter, and cacao powder, and then went crazy tossing in a bit of maca powder, chicory powder, plus of course the vanilla, baking powder, baking soda, and salt. At the very end I decided to pulse in some chocolate chips, coconut shreds, and hemp hearts for good measure. I used more Miyoko’s butter to grease a small Le Creuset casserole dish, spread in the batter, and then baked it for about 25 minutes. Oh my goodness, it looks and smells heavenly, and I can hardly wait to dig on in! Yummy!
Rosemary Clare says
Update: It is excellent! It blew our socks off!
Richa says
when we eat it the next day is it better served warm or cold from the fridge?
Jason Sanford says
Honestly either works!
Mindy says
Can I half it and put in a 8×8 pan? If so, how long do I bake it for?
CCK Media Team says
Maybe just try the black bean brownies? https://chocolatecoveredkatie.com/no-flour-black-bean-brownies/
Elsie says
Definitely a winner for me! I halved the recipe as I don’t often have much self-control around chocolate. Made a sugar-free version with artificial sweeteners and cacao nibs instead of chocolate chips. I optioned for pressure-cooked chickpeas, ghee and white AP flour. Omitted the yogurt but put 1/4 tsp citric acid and 50 g water to obtain a thick batter consistency. Baked for 25 minutes, at which it was still molten at the center. Served after refrigerated overnight.
No crackly crust but that’s too much to ask of. You need way more sugar and fat to achieve that. Flavor and texture are spot on! Thick, rich and fudgy. Next time I might put some toasted walnuts for added texture. Thank you for the amazing recipe 🙂
Natalie says
Thank you so much for great recipe. It was came out delicious. I can’t have almond flour BC of the surgery coming up. I use Bobs mill 1:1 gluten free flour and use less than 2/3 cup BC most of the time 1:1 flour absorb the oil. My husband love it and he doesn’t even know it’s make from chickpeas. I do not tell him lol.
Kim says
Absolutely delicious cake!
I made it yesterday for a picnic and i’m making it again today for a lunch do.
I love that the cake contains chick peas. It adds some healthy protein and gives a richness that is super yum.
Thanks Katie
Carmen Lowry says
What size of can of beans should I use?
Shinta Oetama says
Would this work if I bake it inside a pie crust?
Tiffany says
Love ALL your bean “flour” recipes. Would you suggest baking this on an upper oven rack or middle? After it cools, I plan on topping it with the peanut butter and chocolate from your pb chocolate brownies. So much yumm.
CCK Media Team says
Hi! Middle rack for all of Katie’s recipes 🙂
Liz says
Hi Katie, thank you for this recipe, I’ve made it hundreds of times and always do when I have friends with kids coming over. I use the oat flour (just by throwing the oats in the food processor at the start), apple sauce and peanut butter options so the only unhealthy part is the sugar and chocolate chips – fine! Kids love this and I say to their parents, you know what, they can just have desert because, shhh, but I know they’ve eaten a healthy meal without arguments. It’s genius. One of our friends has a very picky autistic kid and he’ll eat this no problem with strawberries from our garden. Absolute genius recipe, thanks again!
CCK Media Team says
Thank you so much for making it!