A classic pie takes a new shape, guaranteed to satisfy the biggest chocoholics! A fudge brownie layer is topped with silky chocolate filling and finished off with picture-perfect sweet whipped cream swirls that everyone will fall for. Ingredients Brownies 1 box (18.3 oz) Betty Crocker™ fudge brownie mix Water, vegetable oil and eggs called for on brownie mix box 1/2 cup miniature semisweet chocolate chips Filling 1 package (8 oz) cream cheese, softened 1 1/2 cups powdered sugar 1/4 cup unsweetened baking cocoa 3/4 cup heavy whipping cream 1 teaspoon vanilla Topping 1 cup heavy whipping cream 3 tablespoons powdered sugar 1/2 teaspoon vanilla 2 tablespoons miniature semisweet chocolate chips
1 Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray. 2 Make brownie batter as directed on box. Stir in 1/2 cup chocolate chips. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. 3 In large bowl, beat Filling ingredients with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Spread evenly over brownies. Refrigerate about 2 hours or until set. 4 When ready to serve, cut brownies into 6 rows by 4 rows. In chilled medium bowl, beat 1 cup whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 3 tablespoons powdered sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks form. 5 Spoon whipped cream into decorating bag fitted with 1/2-inch star piping tip. In center of each brownie, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with chocolate chips. Store loosely covered in refrigerator.