Paula Deen Chocolate Heaven Brownie Pie

Paula Deen Chocolate Heaven Brownie Pie turns a buttery macadamia crust, fudgy brownie filling and fluffy whipped topping into a chilled layered dessert in 1 hour 5 minutes plus chilling. It's an easy Southern potluck dessert for church supper, holiday table or cookout nights, and it's make-ahead friendly.

Press the crust in gently and pull it from the oven after only 10 minutes, because it bakes a second time under the brownie layer. Overbake it now or overmix the dough and the crust turns hard instead of tender.

Paula builds the brownie layer from a boxed mix with a full cup of milk chocolate chips stirred in, so you get a fudgy middle without baking from scratch. The whipped topping and chocolate syrup go on only after everything cools completely, which keeps the top from melting into soup.

Paula Deen Chocolate Heaven Brownie Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

520

kcal

A buttery macadamia crust holds a fudgy chocolate chip brownie layer under a cloud of whipped topping and chocolate syrup. It chills until the filling sets, so every square cuts clean and eats cold and creamy.

Ingredients

• 1/2 lb room temperature Butter
  

• 2 cups powdered sugar
  

• 2 teaspoons vanilla extract
  

• 2 cups all purpose flour
  

• 1/4 teaspoon baking powder
  

• 1 cup chopped macadamia nuts
  

• 1 box family-size, additional ingredients per box brownie mix
  

• 1 cup milk chocolate chips
  

• 2 containers defrosted in refrigerator sweetened whipped topping
  

• chocolate syrup
  

Directions

• Preheat and mix crust: Preheat the oven to 350°F, then grease a 9x13 pan. Combine 1/2 pound room temperature butter, 2 cups powdered sugar, 2 teaspoons vanilla extract and 2 cups all-purpose flour in a bowl, then add 1/4 teaspoon baking powder and 1 cup chopped macadamia nuts.
• Press and par-bake: Stir just until combined, since overmixing makes the crust hard. Pour it into the pan, press it down gently, and bake for 10 minutes, leaving it a little underdone because it bakes again.
• Make brownie filling: In a separate bowl, prepare the brownie mix according to the box directions until well combined. Then stir in 1 cup milk chocolate chips.
• Bake the brownie layer: Take the crust out of the oven and pour the brownie mixture over it. Return it to the oven for 20 to 25 minutes, until a toothpick comes out clean and the filling is still a little fudgy.
• Cool completely: Let the pan cool all the way before you add anything on top. A warm brownie layer would melt the whipped topping.
• Top and chill: Spread the 2 containers of sweetened whipped topping over the cooled brownies, then drizzle with chocolate syrup. Refrigerate for at least 4 hours or overnight so the filling sets completely.
• Slice and serve: Cut the pie into squares while it is still cold. It slices cleanest straight from the fridge.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different nuts in the crust?

Chopped pecans or walnuts work if you can't find macadamias, and the crust will still be buttery and crisp. Keep the amount at 1 cup so the dough holds together the same way.

How long does Chocolate Heaven Brownie Pie keep?

Cover the pan and keep it in the fridge, where it holds for about 3 days. The whipped topping softens over time, so it looks its best in the first day or two.

Can I make this brownie pie ahead of time?

Yes, it actually needs the time, since it has to chill at least 4 hours or overnight for the filling to set. Making it the night before is the easiest way to serve it at a potluck.

Can I use homemade brownie batter instead of a box mix?

A batch of your favorite homemade brownie batter works in place of the box, as long as it fills the 9x13 pan about the same. Stir in the chocolate chips and bake until a toothpick comes out clean.

Why did my crust turn out hard?

Overmixing the dough is the usual cause, because working the flour too much makes the crust tough. Mix only until combined and press it into the pan gently.