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Deep Dish Chocolate Brownie Pie

This fudgy deep dish chocolate brownie pie is seriously epic…

Chocolate Pie

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

Deep Dish Brownie Pie Recipe

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.

Chocolate Brownie Pie

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???

Deep Dish Chocolate Pie Recipe

Optional Topping Ideas:

Fresh Berries

Keto Ice Cream

Almond Milk Ice Cream

Coconut Milk Ice Cream

Banana Ice Cream

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.

Chocolate Covered Katie Photocopy Cat

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)

Secretly Healthy Deep Dish Chocolate Brownie Pie Recipe
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Deep Dish Chocolate Brownie Pie

This giant fudgy dark chocolate brownie pie is perfect for any party.
5/5 (9)
Total Time 35 minutes
Yield 10 – 14 servings

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

Leftover chickpeas? Try this Chickpea Cookie Dough Dip.
 

Have you made this recipe?

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5/5 (9)

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Published on October 29, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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Reader Interactions

48 Comments

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  1. 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!

  2. 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!

  3. 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 🙂

  4. 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.

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