What’s better than fudgy, gooey brownies? Fudgy, gooey brownies baked in a flaky pie crust and served with peppermint whipped cream! Each slice of this show-stopping holiday dessert has a delectable fudgy centre and is dressed up with refreshing peppermint whipped cream and crushed peppermints.
Starting with a store bought pie shell is totally fine. Make sure the pie has a chance to cool before serving, or it will melt the whipped cream. After about one hour, the brownie pie will be slightly warm and gooey on the inside but cool enough to slice and top with cream.
If making in advance, cover and store at room temperature for up to three days. Save adding the whipped cream until serving. The pie may also be served cold. Refrigerate leftovers with whipped cream for up to three days.
Preheat oven to 350°F.
In a large mixing bowl, whisk together the melted butter, ½ cup granulated sugar and light brown sugar. Whisk for a full minute until the sugar begins to dissolve.
Add the eggs and vanilla extract. Whisk again until fully combined.
Add the cocoa powder, flour and salt. Start mixing slowly with the whisk to get things started. Swap in a stiff rubber spatula or wooden spoon for the whisk, then continue to stir until mostly combined. A few streaks of flour showing is okay.
Add the chocolate chips and fold the batter until everything is combined.
Scrape the batter into the prebaked pie shell. Smooth out the top as best you can, the batter will be thick.
Place on a rimmed baking sheet (this makes it easier to move in and out of the oven) and bake the pie for 35- 40 minutes. When done, a toothpick inserted into the center should come out with a few moist crumbs. Err on the side of underbaked. The filling will set as it cools.
Cool the pie on a wire rack before topping.
To make the peppermint whipped cream, add the heavy cream and 1 Tbsp sugar to a mixing bowl. Using an electric whisk or by hand, whip the cream until it forms soft peaks.
Add 1 tsp vanilla extract and the peppermint extract. Whisk again until medium-firm peaks.
Top the cooled brownie pie with the whipped cream and sprinkle with crushed peppermint, desired. For the piped dollops of cream, fill a piping bag fitted with a large star tip with the whipped cream. Hold the piping bag straight down and pipe tight spirals of cream around the edges of the pie.