Description
This Sugar-Free Gooey Brownie Pie is a rich, fudgy chocolate dessert with a buttery crust, crackly top, and irresistibly gooey center. Made with monk fruit or allulose sweeteners, unsweetened cocoa powder, and sugar-free dark chocolate chips, it delivers deep chocolate flavor without regular sugar. Serve it warm with sugar-free whipped cream, vanilla ice cream, or hot fudge sauce for an indulgent dessert.
Ingredients
Scale
For the Sugar-Free Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered monk fruit or allulose sweetener
- 1/2 cup unsalted butter, cold and cubed
- 2 to 3 tablespoons cold water
For the Brownie Filling
- 1/2 cup unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated monk fruit or allulose sweetener
- 1/2 cup packed brown sugar substitute, preferably a monk fruit-allulose blend
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free dark chocolate chips
Optional Toppings
- Sugar-free whipped cream
- Sugar-free vanilla ice cream
- Sugar-free hot fudge sauce
Instructions
- In a medium bowl, whisk together the flour and powdered sweetener for the crust.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, mixing just until the dough comes together.
- Press the dough evenly into the bottom and sides of a 9-inch pie dish.
- Refrigerate the crust while preparing the brownie filling.
- Preheat the oven to 350°F (175°C).
- Melt the butter in a microwave-safe bowl. Whisk in the cocoa powder until smooth.
- Stir in the granulated sweetener and brown sugar substitute.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the flour, baking powder, and salt until just combined. Do not overmix.
- Fold in the sugar-free dark chocolate chips.
- Pour the brownie filling into the chilled crust and spread evenly.
- Bake for 25 to 30 minutes, or until the edges are set but the center remains slightly soft.
- Remove from the oven and let the pie cool for 10 minutes. The center will continue to firm as it cools.
- Slice and serve warm with your favorite sugar-free topping.
Notes
- Do not overbake the pie. The center should still be slightly soft when removed from the oven for the best gooey texture.
- Chill the crust before baking to help it hold its shape.
- Let the pie rest for 10 minutes before slicing so the filling can set slightly.
- For extra chocolate flavor, add 1 teaspoon of instant espresso powder to the brownie filling.
- Add 1/4 cup chopped pecans before baking for extra crunch.
- For a chocolate-mint variation, add 1/4 teaspoon mint extract.
- For a dairy-free version, use dairy-free butter and dairy-free chocolate chips.
- For a sweet-and-salty finish, sprinkle a small pinch of sea salt over the top before baking.
- Store covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15 to 20 seconds before serving.
- To freeze, cool the baked pie completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
- Sweetener brands vary in sweetness and baking performance, so the final texture and sweetness may vary.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 27g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
Keywords: Sugar-Free Gooey Brownie Pie