Description
Indulge in a rich and decadent Red Velvet Brownie Pie, combining the classic flavors of red velvet cake with the fudgy texture of brownies.
Ingredients
Scale
- 1 store-bought pie crust (or homemade)
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp red food coloring (gel recommended for vibrant red)
- ⅓ cup (40 g) cocoa powder (unsweetened)
- ¾ cup (95 g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- Freshly whipped cream or whipped topping (for serving)
Instructions
- Preheat oven to 350°F (175°C).
- Roll out pie crust into a 9-inch pie dish, trim edges, and crimp.
- Blind bake (optional for crispness): line with parchment and fill with pie weights. Bake for 10 minutes, then remove weights and parchment.
- In a mixing bowl, whisk melted butter and sugar until smooth.
- Add eggs one at a time, then vanilla and red food coloring.
- Stir in cocoa powder, flour, baking powder, and salt until just combined (do not overmix).
- Pour brownie batter into the prepared pie crust.
- Bake for 35–40 minutes, or until the center is just set (a toothpick should come out with a few moist crumbs).
- Let cool completely before slicing.
- Pipe or dollop whipped cream on each slice. Optional: sprinkle with cocoa powder, chocolate shavings, or red velvet crumbs.
Notes
- For a more intense red color, use gel food coloring.
- Ensure the pie is completely cooled before slicing for cleaner pieces.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg