Mary’s Chocolate Brownie Pie Bars with Homemade Chocolate Espresso Whipped Cream
When I was in grade school, one of my favorite things to do after church on Sunday was to head to Baskin Robbins for a brownie sundae. Later, when my own kids were in grade school, I loved to tuck a gooey chocolatey brownie in their lunch boxes. We’re all chocolate lovers at my house.
Being from Chicago, I’m pretty partial to the brownie. Why, you ask? Because the brownie was birthed in my hometown, of course! Bertha Palmer brought this recipe to the Columbian Exposition World's Fair in 1893. It was literally created in the Palmer House Kitchen. Thank you, Bertha!
As I put my pie cookbook together (surprise!), I absolutely had to include a brownie pie. This one is delightful: The crust is flaky, the center is fudgy, and it’s an absolute dream with my chocolate whipped cream on top.
Chocolate Espresso Whipped Cream puts this pie over the top!
Before you make these pie bars, make sure you have my Chocolate Espresso Whipped Cream recipe ready to go, too. I might not go for the ice cream anymore, but I don’t have to with a whipped cream like this. Technically, you can eat the pie bars without it… but I honestly don’t know why you would. The espresso really goes a long way in bringing out the full flavor of the chocolate.
Simple garnishes for chocolate brownie pies.
In my opinion, the most adorable garnish for these pie bars is the chocolate curls. If you don’t have enough time to do the chocolate curls—or if you just want to take it easy after all that baking—not to worry. Other options for garnish include a drizzle of chocolate sauce or a handful of mini chocolate chips. I hope you’re a chocolate lover, too!