Easy Brownie Fudge Pie – as easy as it is delicious!

This Delicious Fudge Pie is made with basic ingredients and takes about as much time as a boxed mix! Get ready to receive RAVE reviews!

Fudge Pie – this DECADENT pie is an easy recipe to make in large quantities for holiday gifts.


This is one of my go to recipes for a quick dessert to take to a friend’s house or give as a gift.   After making these individually for many years, I started multiplying the recipe and making them in batches.  I only tripled the original recipe but I am able to get 4 pies out of the batch.

This recipe is from a book I purchased many years ago which includes lots of simple recipes for a “starter chef.”  I highly recommend this book and have even mentioned it before in this blog:
Help, My Apartment has a Kitchen

My version is a larger amount of the same recipe.  One of my tried and true rules of cooking is, “When you can put forth the same amount of effort and clean the same amount of kitchen instruments and yet yield a larger outcome, YOU ARE A WINNER.”

Therefore, I make these four at a time and I can whip out my teacher gifts very quickly.  It actually takes me more time to wrap them in cello bags and decorate them with ribbon than it takes me to get a batch in the oven.

Here is the recipe followed by a few pictures to help inspire you to do these yourself.


Easy Peasy Fudge Pie (this recipe makes 4 pies)

Courtesy of Help! My Apartment has a kitchen.


  • 2 cups butter (4 sticks)
  • 9 squares unsweetened chocolate
  • 4 ½ cups sugar
  • 1 cups flour
  • 6 large eggs
  • ¾ teaspoon salt
  • 2 Tablespoons vanilla extract
  • optional:  3 cups chopped walnuts (in all the times I have made this, I have never included the nuts and no one has ever missed them)


  1. Preheat oven to 350° (or 325°F for convection baking)
  2. Grease 4 – 9” pie pans with baking spray
  3. Melt butter & chocolate over very low heat stirring constantly.
  4. When melted completely, remove pot from heat and set aside.
  5. Combine sugar, flour & salt in a large mixer bowl on low speed
  6. Slowly add melted chocolate mixture and mix very well
  7. Add eggs one at a time to mixture and mix on med-low speed until combined well
  8. Add vanilla (if including nuts, add nuts now) – mix well
  9. Pour batter into prepared pans
  10. Bake for 27 minutes (outside edges should be dark but not burned)
  11. Remove from oven and cool for approximately 1 hour and then refrigerate for a few hours or overnight.
  12. This is great served cold or heated and topped with ice cream.
This is the type of unsweetened chocolate I prefer for most of my recipes. It is a good chocolate and still reasonably priced. It can usually be purchased for about $3 for a box of 8 squares (8 oz. total).
If you are making these in large quantities and want to save a little bit of money without compromising too much on taste, you can use Natural Unsweetened Cocoa instead.
3 Tablespoons of Cocoa plus 1 Tablespoon of oil may be substituted for each ounce of chocolate. I prefer to use the real chocolate but have substituted the cocoa and oil in a pinch and I have still had a great result.


Now I introduce another common tool which will make baking easier and even more enjoyable!

When doing a large amount of baking, your new best friend will be a digital kitchen scale which will measure is both ounces and grams.

ANOTHER TIP FOR YOU:  I have started to weigh my flour and sugar for recipes instead of measuring with a measuring cup.  New bakers are usually shocked to realize there is indeed a VERY WRONG way to measure flour.  I still believe some of the best advice I ever learned when starting to cook was, “NEVER SCOOP YOUR FLOUR.”  While I do feel confident I measure my flour correctly, I find a kitchen scale to be a much easier way to guarantee success when using multiple cups of flour, sugar or cocoa in a recipe.

Keep a card handy in your kitchen which tells you the weights for a cup of white sugar, brown sugar and flour in grams.  It will be a time saver.  I also weigh my most used mixing bowls and write the weight on the outside bottom of the bowl in sharpie so I can subtract the weight if needed.  Usually, I just use the “tare” feature which will zero out the scale with the bowl on it before you begin.

Here are some commonly used items and their corresponding weights:

  • White Sugar:  1 cup = 7 ounces = 200 grams
  • Brown Sugar: 1 cup = 8 ounces = 220 grams
  • Confectioners’ Sugar (also called powdered or 10X sugar): 1 cup = 4 ounces = 120 grams
  • Flour (all purpose sifted): 1 cup = 4 ounces = 95 grams
  • Honey    1 cup = 12 fl. ounces = 340 grams
  • Corn Syrup (dark or light)  1 cup = 11 1/2 fl. ounces = 328 grams
  • Molasses    1 cup = 11 fl. ounces = 311.6 grams




Here are my fudge pies ready to go into the oven!

I know you are wishing you had a scratch and sniff monitor just about now!

When you are checking to see if these are done, don’t go the traditional “pierce the middle” route.  These are going to be so gooey in the middle even when done.  Just check the outside and see if it looks cooked well.  You want them to be gooey.

Yummy!  Don’t worry if your pies crack a little as mine did.  Once they are refrigerated, it will be fine.

Here they are all lined up like good soldiers ready to be delivered to well-deserving recipients.  Oh yes, did I mention that I like to give Thanksgiving treats to people instead of Winter Season gifts?   I feel everyone receives so many sweets during the Holiday season that yours will just be one in a million.  I give these out within a few days of the big TURKEY day so that people can either enjoy them themselves or bring them to a large Thanksgiving dinner for all to enjoy.  There is never such thing as too many chocolate desserts on a buffet table!


Hope you are feeling inspired and try this recipe out for yourself or for a friend, neighbor, teacher, etc…..

Happy Thanksgiving to You and your loved ones!




Until next time….


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