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brownie pie with colorful m&ms and candy baked in.
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5 from 4 votes

Candy Bar Brownie Pie Recipe

Candy Bar Brownie Pie - this easy brownie pie recipe uses my favorite brownie recipe and is FULL of candy! Clean out your pantry and use all the candy to make this pie!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 786kcal
Author: Dorothy Kern
Cost: $6


  • 1 recipe All Butter Pie Crust (or store bought)
  • 2 ounces (57g) unsweetened baking chocolate
  • 2 ounces (57g) semi-sweet baking chocolate
  • ¾ cup (170g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 cup (124g) all purpose flour
  • 2 cups chopped candy and/or chocolate chips see note


  • Preheat oven to 350°F. Prepare pie crust as directed and press into a 9” pie plate. Chill until filling is ready.
  • Place baking chocolates and butter in a large microwave safe bowl. Heat in 30 second increments, stirring between each, until melted and smooth (about 2 minutes depending on your microwave).
  • Stir sugar into chocolate mixture, then stir in eggs until well mixed. Add the vanilla, cocoa, and salt and stir until smooth, then carefully stir in the flour. Stir in candy.
  • Pour batter into the pie crust. Place pie onto a cookie sheet. Cover the pie crust with a pie crust shield or strips of foil. Bake for 38-48 minutes, until the top is cracked. The pie shown in the photos was baked for 38 minutes (a toothpick came out wet) and the center is very gooey, which is how we like it. The center won’t turn to a crumbly brownie texture because of the crust - it’ll stay pretty fudgy, but if you like it more done, cook it longer, until less wet more crumbs stick to the toothpick. Your choice! Just be sure to remove the foil strips or pie shield after about 20-25 minutes of baking so that it has time to become slightly golden brown.
  • Cool the pie completely before slicing and serving with ice cream or whipped cream. Store covered at room temperature for up to 3 days or freeze slices for up to one month.



  • You can use 4 ounces of unsweetened or 4 ounces of semi-sweet chocolate in place of the combination, if desired.
  • Dutch process cocoa may be substituted.
  • Bake the pie on a cookie sheet in case it over flows.
  • Use any kind of candy - or a mixture - just not more than 2 cups.
  • For a pretty presentation, press some candy in the top of the pie as soon as it comes out of the oven.


Serving: 1serving | Calories: 786kcal | Carbohydrates: 94g | Protein: 10g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 117mg | Sodium: 2134mg | Fiber: 6g | Sugar: 64g