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Bennigan’s Brownie Bottom Pie Recipe
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Bennigan’s Brownie Bottom Pie Recipe

Cold, creamy and stacked on a fudgy base, this Bennigan’s classic is the kind of over-the-top dessert people still talk about.
Prep Time20 minutes
Active Time25 minutes
Chilling Time4 hours
Total Time4 hours 45 minutes
Course: Cake, Dessert, Party Recipe
Cuisine: American
Keyword: Bennigan's, Chocolate, Dessert, Ice Cream
Yield: 8

Ingredients

  • For the Brownie Base
  • 1/2 cup unsalted Butter melted
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/3 cup unsweetened Cocoa Powder
  • 1/2 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Powder

For the Toppings

  • 1 quart Vanilla Ice Cream slightly softened
  • 1 cup Hot Fudge Sauce
  • Whipped Cream
  • Chocolate Shavings or Sprinkles

Instructions

  • Preheat oven to 350°F.
  • Grease a 9-inch pie pan or springform pan.
  • In a medium bowl, whisk melted butter and sugar until smooth.
  • Add eggs and vanilla extract. Mix until fully combined.
  • Add cocoa powder, flour, salt and baking powder. Stir until just combined.
  • Pour batter into prepared pan and spread evenly.
  • Place in preheated oven. Bake 20 to 25 minutes until a toothpick inserted in the center comes out with moist crumbs.
  • Remove from oven. Let brownie cool completely in the pan.
  • Spread softened vanilla ice cream evenly over the cooled brownie.
  • Smooth the top and cover with plastic wrap.
  • Freeze at least 4 hours until firm.
  • Remove from freezer 5 to 10 minutes before serving.
  • Drizzle with warm hot fudge sauce.
  • Top with whipped cream and chocolate shavings or sprinkles.
  • Slice and serve immediately.