Extreme Chocolate Pie, Brownie Crust, Chocolate Whipped Cream

• 8 ounces brownie mix
• 1 cup sugar
• 3/4 cup butter
• 6 ounces unsweetened chocolate, melt then cool
• 1 teaspoon vanilla
• 3/4 cup fat-free liquid egg product or 3/4 cup pasteurized egg
• 1 1/2 ounces dark chocolate, chopped
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1 1/2 teaspoons unsweetened cocoa powder

1. Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
2. Preheat oven to 350u0b0F.
3. For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
4. Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
5. Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
6. Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.

brownie mix, sugar, butter, chocolate, vanilla, liquid egg, chocolate, whipping cream, sugar, cocoa

Taken from www.food.com/recipe/extreme-chocolate-pie-brownie-crust-chocolate-whipped-cream-122051 (may not work)