Colorful Brownie Pie (adaptable for any season!)

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“This is a yummy dessert and can be made to fit in with any occasion you need it for. The topping can be flavored and colored anything you desire...or left plain :) The brownie layer is chocolately and rich, but the topping is cool, light and refreshing...a great combo! (Chill time not included)”

Ingredients Nutrition

  • 6 tablespoons butter, softened
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, beaten well
  • 1 teaspoon vanilla
  • 12 cup all-purpose flour
  • Topping
  • 1 (8 ounce) package cream cheese, softened
  • 34 cup sugar
  • 12 teaspoon peppermint extract or 12 teaspoon cherry extract or 12 teaspoon orange extract or 12 teaspoon lemon extract (use whatever you like to go with whatever color you want)
  • food coloring (red/pink for Valentine's Day, green for St. Patrick's Day, red "or" green for Christmas, blue for Ha)
  • 1 (8 ounce) container non-dairy whipped topping, thawed (Cool Whip)
  • 14 cup semi-sweet chocolate chips or 14 cup milk chocolate chips, melted (optional)


  1. Brownie: Preheat oven to 350 degrees.
  2. Melt butter and chocolate in saucepan or microwave.
  3. Stir in sugar until well blended.
  4. Add eggs and vanilla and mix well.
  5. Stir in flour until combined.
  6. Pour into a greased 9 inch springform pan.
  7. (You can use a regular 9 ince cake pan, but the presentation is not as nice if you serve it in the pan) Bake for about 20 minutes or until center tests done with a toothpick.
  8. Cool on wire rack.
  9. Topping: In a medium mixing bowl, beat cream cheese and sugar until smooth.
  10. Add your choice of extract and food coloring and mix well.
  11. Fold in whipped topping and spread mixture evenly over brownie layer.
  12. Cover and refrigerate for at least an hour.
  13. Remove sides of springform pan just before serving.
  14. If desired, melt chocolate chips and drizzle over top.
  15. Dollop additional whipped topping around edges if you like.

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