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A rich caramel brownie pie slice with a buttery crust, fudgy chocolate brownie filling, gooey caramel layers, and a glossy chocolate topping.

Oven-Baked Garlic Parmesan Noodles

Decadent brownie pie with a buttery graham cracker crust, fudgy brownie center, gooey salted caramel layer, and glossy chocolate ganache topping. Rich, impressive, and easier than it looks.
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Prep Time 25 minutes
Cook Time 38 minutes
1 hour
Servings: 3
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • Brownie Filling
  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • Caramel Layer
  • 1 cup soft caramel candies or ¾ cup caramel sauce
  • 2 tablespoons heavy cream
  • Chocolate Topping
  • ½ cup semi-sweet chocolate chips
  • 3 tablespoons heavy cream

Equipment

  • 9-inch pie dish, mixing bowls, small saucepan

Method
 

  1. Preheat oven to 350°F. Mix crust ingredients and press into a 9-inch pie dish. Bake 8 minutes; cool slightly.
  2. Melt ½ cup butter with 1 cup chocolate chips. Stir in sugar, eggs (one at a time), and vanilla. Fold in flour and salt.
  3. Pour batter over crust and bake 25–30 minutes until edges are set but center still jiggles slightly.
  4. Warm caramel with 2 tablespoons cream until smooth. Cool pie 10 minutes, then pour caramel over the top.
  5. Melt remaining chocolate chips with 3 tablespoons cream until glossy. Pour over caramel and spread gently.
  6. Cool completely (or chill 30 minutes) until ganache is set. Slice into thin wedges and serve.

Notes

Do not overbake the brownie—gooey center is key. Chill for cleanest slices. Very rich; thin slices are best. Can be made a day ahead. Optional flaky sea salt on top of the ganache adds a nice finish.