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Chocolate Heaven Brownie Pie

By Kelli Murakami, Prizewinning Plates Winner


Difficulty: Easy

Prep time: 30 minutes

Cook time: 45 minutes (4 hours in refrigerator or overnight)

Servings: 12-15



  • 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


Preheat oven to 350 °F.

In a bowl, combine butter, powdered sugar, vanilla extract, all-purpose flour, baking powder and chopped Macadamia nuts for crust and mix together until combined. Do not over-mix, or crust will be hard. Pour mixture into a greased 9×13 pan and gently press down to form crust. Bake for 10 minutes. Note: crust will not be cooked completely as it will be baked again with filling.

In a separate bowl, combine all ingredients for brownie mix according to box directions until well-combined. Add 1 cup chocolate chips and mix to combine.

Take out crust from oven and pour brownie mixture into crust and return to oven for an additional 20-25 minutes, or until brownie filling is cooked, or toothpick comes out clean. Brownie filling should be a little fudge-y. Cool completely.

Once cooled, add the two containers of sweetened whipped topping and drizzle with chocolate syrup. Refrigerate for at least 4 hours or overnight for brownie filling to completely set.

Cut into squares and enjoy.

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