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Brownie Cream Pie Recipe

Brownie Cream Pie Recipe

Learn how to make the best homemade Brownie Cream Pie with this easy baking recipe. A fudgy chocolate brownie base topped with cloud-like whipped cream creates the perfect texture contrast. Master the secret to a crackly brownie top and perfectly stabilized cream for an impressive dessert everyone will love.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
30 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced Brownie Cream Pie reveals the dramatic contrast between the dense, fudgy chocolate brownie base and the cloud-like whipped cream topping. Soft natural light highlights the glossy chocolate drizzle cascading down the sides, while delicate chocolate shavings and cocoa powder dust the pristine white cream surface. The pie sits on a vintage white ceramic cake stand against a dark slate background, with a few scattered cacao nibs and a small bowl of fresh berries positioned artfully nearby. The cross-section view exposes the brownie's moist, slightly chewy texture, creating an enticing visual that showcases the pie's dual-textured appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the brownie base:</li><li class="ingredients-single-item">170g unsalted butter</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">100g all-purpose flour</li><li class="ingredients-single-item">30g cocoa powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the cream topping:</li><li class="ingredients-single-item">400ml double cream (heavy cream)</li><li class="ingredients-single-item">50g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp instant vanilla pudding mix (optional, for stabilizing)</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g dark chocolate, for shavings</li><li class="ingredients-single-item">1 tbsp cocoa powder for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish or springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Heatproof bowl for melting chocolate</li><li class="equipment-single-item">Sieve for cocoa powder</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 23cm (9-inch) pie dish or springform pan and line the bottom with parchment paper. This preparation ensures your brownie base will release easily after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the butter and chopped dark chocolate in a heatproof bowl. Melt them together either over a pan of barely simmering water (ensuring the bowl doesn't touch the water) or in 30-second bursts in the microwave, stirring between each burst. The gentle melting preserves the chocolate's complex flavors and prevents it from seizing.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the chocolate and butter are completely melted and smooth, remove from heat and allow to cool slightly for about 5 minutes. This cooling step is crucial so the hot mixture doesn't cook the eggs when added.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the granulated sugar to the chocolate mixture and whisk until well combined. The sugar crystals should begin to dissolve into the warm chocolate, creating a glossy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the eggs one at a time, mixing well after each addition. The mixture will become thicker and more velvety with each egg. Stir in the vanilla extract. This gradual incorporation of eggs builds the structure that will give your brownie its distinctive texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sift the flour, cocoa powder, and salt together in a separate bowl. This removes any lumps and aerates the dry ingredients, leading to a smoother batter. Gently fold the dry ingredients into the chocolate mixture using a spatula until just combined. Be careful not to overmix – this would develop the gluten in the flour and make your brownies tough rather than fudgy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the brownie batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the top has formed a shiny, crackly crust and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Remember that the brownie will continue to cook slightly as it cools, so it's better to slightly underbake than overbake for that perfect fudgy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the brownie base to cool completely in the pan on a wire rack. This cooling period is non-negotiable – attempting to add cream to a warm brownie will result in a melted mess. For faster cooling, you can place it in the refrigerator for about an hour after it reaches room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the brownie base is completely cool, prepare the cream topping. In a large bowl, combine the cold double cream, powdered sugar, vanilla extract, and instant pudding mix (if using). The pudding mix contains modified starch that will help stabilize your whipped cream, allowing it to hold its shape longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using an electric mixer or stand mixer with the whisk attachment, beat the cream mixture on medium-high speed until stiff peaks form. Watch carefully – if you whip too long, the cream can become grainy and butter-like. You want the cream to hold its shape firmly when you lift the beater, but still look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Spread the whipped cream evenly over the cooled brownie base, creating decorative swirls with the back of a spoon or a spatula. The contrast between the dark brownie and white cream is part of this dessert's visual appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For decoration, use a vegetable peeler to create chocolate shavings from the 50g of dark chocolate. This works best if the chocolate is slightly warm (room temperature) but not too soft. Sprinkle these shavings over the whipped cream, then dust lightly with cocoa powder using a fine-mesh sieve.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Refrigerate the Brownie Cream Pie for at least 2 hours before serving. This chilling time allows the flavors to meld and makes slicing cleaner. For serving, dip a sharp knife in hot water, wipe it dry, and then slice. Repeat this process between each cut for the cleanest slices. Your decadent Brownie Cream Pie is ready to impress!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Brownie Cream Pie?

Brownie Cream Pie requires unsalted butter, dark chocolate, sugar, eggs, vanilla, flour, cocoa powder, and salt for the brownie base. The topping needs heavy cream, powdered sugar, vanilla, and optional instant pudding mix for stability. Garnish with chocolate shavings and cocoa powder.

How to cook Brownie Cream Pie at home?

Learn how to cook Brownie Cream Pie by first creating a fudgy brownie base baked at 180°C until it has a crackly top. After cooling completely, top with stabilised whipped cream that's beaten to stiff peaks. The contrast between the dense chocolate brownie and cloud-like cream creates a stunning dessert that's simple to make but looks impressive.

Can I make the brownie base ahead of time?

Yes, the brownie base can be made up to 2 days in advance. Once cooled, wrap it tightly in cling film and store at room temperature. Add the whipped cream topping just a few hours before serving for the best texture and presentation. This makes it perfect for stress-free entertaining.

Why does my whipped cream topping collapse after a few hours?

Whipped cream can collapse due to overbeating or inadequate stabilisation. Add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon of cornstarch to your cream mixture before whipping. For best results, whip cold cream until stiff peaks form and keep the finished pie refrigerated.

What's the secret to achieving that perfect fudgy brownie texture?

The secret to fudgy brownies is slightly underbaking them, using more fat than flour, and minimal mixing after adding dry ingredients. Remove the brownie from the oven when a toothpick shows a few moist crumbs (not wet batter). The residual heat will continue cooking it to perfection.

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This recipe is going in my permanent collection!", "name": "Perfect Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-04-20", "reviewBody": "Perfect balance of rich and light! I was worried it might be too sweet but it was spot on. The brownie had that perfect crackly top and fudgy center. My kids demolished it in minutes and are already asking when I'll make it again.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-22", "reviewBody": "Better than restaurant dessert! I made this for a dinner party and everyone was impressed. The chocolate shavings on top made it look so professional. 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