Peppermint Cream Brownie Pie Recipe

Name: Peppermint Cream Brownie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIE BASE:; 6 Tablespoons Butter; 3 ounces, weight Semi-sweet Chocolate; 1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar; 2 Eggs, Lightly Beaten; 1 teaspoon Vanilla Extract; 1/2 cups All-purpose Flour; 2 Tablespoons Dark Chocolate Unsweetened Baking Cocoa; 1/4 cups Crushed Peppermint Candies; FOR THE FILLING:; 8 ounces, weight Package 1/3 Of The Fat Cream Cheese; 1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar; 1/2 teaspoons Peppermint Extract; 8 ounces, weight Lite Whipped Topping, Thawed; 3 Tablespoons Crushed Peppermint Candies

Servings: persons

FOR THE BROWNIE BASE:
6 Tablespoons Butter
3 ounces, weight Semi-sweet Chocolate
1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar
2 Eggs, Lightly Beaten
1 teaspoon Vanilla Extract
1/2 cups All-purpose Flour
2 Tablespoons Dark Chocolate Unsweetened Baking Cocoa
1/4 cups Crushed Peppermint Candies
FOR THE FILLING:
8 ounces, weight Package 1/3 Of The Fat Cream Cheese
1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar
1/2 teaspoons Peppermint Extract
8 ounces, weight Lite Whipped Topping, Thawed
3 Tablespoons Crushed Peppermint Candies

1
For the brownie base:
2
Preheat oven to 350u00b0F. Cut out a piece of parchment paper to fit the bottom of a 9-inch springform pan. Lightly spray the bottom and sides with non-stick cooking spray.
3
In a large saucepan, melt butter and chocolate over low heat. Stir in Truvia(R) Baking Blend until smooth. Whisk in eggs and vanilla until well-blended. Stir in flour and baking cocoa until combined. Add in crushed peppermint candies and stir together.
4
Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool.
5
While brownie base is cooling, prepare filling.
6
For the filling:
7
Beat together cream cheese and Truvia(R) Baking Blend until creamy.
8
Beat in peppermint extract. Gently fold in whipped topping.
9
Spread evenly over brownie base. Cover and refrigerate for at least 1 hour before serving.
10
Remove sides of pan and sprinkle with crushed peppermint candies right before serving. Store leftovers in the refrigerator.

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE BROWNIE BASE:, 6 Tablespoons Butter, 3 ounces, weight Semi-sweet Chocolate, 1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar, and more.

Yes, Peppermint Cream Brownie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peppermint Cream Brownie Pie

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