Preheat your oven to 350°F (175°C). This ensures that your pie bakes evenly.
If you’re using a store-bought pie crust, simply place it in a 9-inch pie dish. If making from scratch, roll out your all-butter pie crust and fit it into the dish. Poke a few holes in the bottom with a fork to prevent bubbling.
In a double boiler or microwave-safe bowl, combine the unsweetened and semi-sweet chocolate with the butter. Heat gently until melted, stirring until smooth. Allow it to cool slightly.
In a large mixing bowl, whisk together the granulated sugar, eggs, vanilla extract, and salt until well combined. Slowly add the melted chocolate mixture, stirring until smooth.
Sift in the cocoa powder and flour. Gently fold the mixture until just combined. Be careful not to overmix, as this can lead to a dense brownie.
Add chopped candy and/or chocolate chips to the brownie batter, folding until evenly distributed.
Pour the brownie batter into the prepared pie crust, spreading it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake; you want that fudgy texture!
Allow the pie to cool in the dish for at least 15 minutes before slicing. Serve warm or at room temperature, and enjoy!
