Brownie Pie is a dessert made with an Oreo cookie crust, a layer of chewy brownies, and topped with homemade whipped topping with a drizzle of chocolate syrup. Be sure to try my Death By Chocolate Pie for another decadent treat made with brownies.
It starts with the perfect homemade brownie mix for this brownie pie dessert (which makes a delicious batch of brownies on its own). Then, the brownie batter is baked in a pie pan with an Oreo cookie crust. Finally, the brownies are topped with a layer of homemade whipped topping and drizzled with chocolate syrup. This was a recipe from my Five Ways to Eat Homemade Brownies post.
Brownie Pie Ingredients
There are three layers in this brownie pie–the Oreo cooking crust, the brownies, and the whipping topping. Plus, you can add more chocolate with some chocolate syrup.
Crust: I needed about 20 of the sandwich cookies with the fillings removed for this recipe.
Brownies: There are only three wet ingredients (butter, eggs, vanilla) added to the dry ingredients, and the brownies can be mixed in one bowl!
Whipped Topping: Sure, you could get by using a store-bought cool whip! However, it’s easy to make your own homemade whipping cream. Using a lower fat cream or milk will not whip as well when making this; the end result would be a more unstable form.
Chocolate Syrup: Again, storebought chocolate syrup like Hershey’s would work great. Or, I love to make my homemade chocolate syrup for drizzling over the whipped topping.
Quick Tip for a FAST Dessert
Want to make a fun dessert with little to no effort? This can easily be replicated with store-bought oreo crust, brownie mix in a box, cool whip, Hershey’s syrup, and store-bought chocolate curls. Semi-homemade yet still really delish!
Can I Make These Ahead of Time?
Absolutely! You can make the crust and brownie portion ahead of time and store the pie in a sealed container on the counter for 1-2 days. When you are ready to serve, top with the whipped topping and chocolate sauce and enjoy!
- 1½ cups (about 20) Oreo sandwich cookies, filling removed and cookies crushed
- 6 tablespoons butter, melted
- 1 cup (200 g) granulated sugar
- ⅓ cup (40 g) unsweetened cocoa powder, sifted
- ½ cup (64 g) all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup (1 stick / 113 g) butter, melted then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Homemade Whipped Topping
- 1 pint heavy whipping cream
- ¼ cup confectioners' sugar
- chocolate syrup, for drizzling
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- Pour the coated Oreo crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out and up the sides. Set aside.
- Preheat oven to 350°F.
- In a microwave-safe bowl, melt butter and set it aside to cool slightly.
- In a medium bowl, whisk together the sugar, cocoa powder, flour, salt, and baking powder.
- In a large bowl, beat two eggs with the vanilla. Add in the dry ingredients and gently stir. Pour the melted butter into the brownie mixture and mix until just incorporated.
- Pour batter into the pie pan, on top of the Oreo crust.
- Bake for 35-45, or until the center is firm and an inserted toothpick is removed mostly clean. Allow the brownie pie to cool completely before adding homemade whipped topping and chocolate syrup.
Homemade Whipped Topping
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed, and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
- Store the whipped topping in the refrigerator for up to 10 hours if not using right away.
- Top the brownies with the whipped topping and drizzle with chocolate syrup before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.