Brownie Bottom Nutella Pie
Total Time
4 hours 50 minutes
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8-10 slices
- 1 family size brownie mix, or two standard sizes (regular or gluten free)
- 1/2 cup (90g) dark chocolate chips, melted
- 8 oz cream cheese, room temperature
- 1/4 cup (40g) powdered sugar
- 1/2 tsp instant espresso powder
- 1/4 tsp salt
- 1 1/4 cups (350g) Nutella
- 1 cup (240g) heavy cream
- 1/4 cup chopped hazelnuts, optional
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Preparation
Step 1
Bake the brownies according to the instructions on the box.
Step 2
While the brownies are still warm, press them into a 9″ springform pan. Cover the bottom and about 2 inches up the sides. Omit the brownie crusts where you can and they can be saved as a snack or crumbled on top of the pie later.
Step 3
When the crust has cooled to room temperature, spread a very thin layer of the melted chocolate on the bottom and up the sides of the crust. Place in the fridge for about 30 minutes to set.
Step 4
Using a hand or stand mixer with the whisk attachment, whip the heavy cream on high speed until you reach stiff peaks, about 5 minutes. Set aside.
Step 5
In a separate bowl, mix together the room temperature cream cheese, sugar, espresso powder, and salt. Then mix in the Nutella.
Step 6
Scoop half of the whipped cream into the Nutella mixture and fold gently (using a rubber spatula) until it’s almost fully combined. Then fold in the other half of the whipped cream until your mixture is completely smooth and no streaks remain.
Step 7
Pour the filling into the chilled crust and smooth out the top. Place in the refrigerator for 4 hours to set.
Step 8
Once set, top with chopped hazelnuts and/or leftover brownie crumbs. Enjoy!
Step 9
Save recipe for the next time?
Chef's notes
The best way to serve this pie is while it is still slightly chilled. It doesn’t have to be fresh from the fridge but the filling could become too soft if it sits at room temperature for too long.
