Description
Indulge in the decadent combination of red velvet and brownie in this irresistible Red Velvet Brownie Pie. A rich, moist brownie filling encased in a flaky pie crust, topped with a luscious cream cheese whipped cream – this dessert is a showstopper!
Ingredients
Scale
Brownie Filling:
- ½ cup (113g) unsalted butter, softened
- 2 cups (400g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 tablespoon (5g) unsweetened cocoa powder
- ½ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
Pie Crust:
- 1 pie crust, packaged or from scratch
Cream Cheese Whipped Cream:
- 2 ounces (56g) cream cheese, softened
- ½ cup (50g) granulated sugar
- ½ teaspoon vanilla
- ½ cup (118ml) cold heavy whipping cream
Instructions
- Preheat oven and prepare crust: Preheat oven to 350°F. Place pie crust in a 9-inch pie plate and chill.
- Mix brownie filling: Cream butter and brown sugar. Add eggs, vanilla, baking powder, and cocoa. Mix until smooth.
- Add dry ingredients: Mix in flour, then add vinegar and red food coloring. Mix until smooth.
- Bake the pie: Place pie crust on a cookie sheet. Fill with brownie batter and bake for 50-60 minutes until puffed and cracked. Cool.
- Prepare cream cheese whipped cream: Mix cream cheese, sugar, and vanilla. Gradually add whipping cream until stiff peaks form.
- Serve: Serve whipped cream on the side or frost the pie. Store leftovers in the refrigerator.
Notes
- For a richer flavor, use a homemade pie crust.
- Adjust the amount of red food coloring for desired intensity.
- Ensure the pie is completely cooled before adding the whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg