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Chocolate Brownie Pie

Chocolate Brownie Pie

Ingredients

FOR THE CHOCOLATE BROWNIE PIE CRUST

  • 165  (1 1/4 cups / 2.3oz ) plain (all-purp) flour
  • 1/4  cup  (25g / 1oz) unsweetened cocoa
  • tablespoons  icing (powdered / confectioners) sugar (notes)
  • 115  (1/2 cup / 1 stick) unsalted butter, cubed and chilled
  • 2 tablespoones ice cold water (notes)

FOR THE BROWNIE FILLING

  • 85  (3/4 stick / 3oz) unsalted butter
  • 50  (1/4 cup / 1.8oz) dark (70% cocoa) chocolate
  • large eggs
  • 150  (3/4 cup / 5.3oz) packed dark muscovado sugar (notes)
  • 150  (3/4 cup / 5.3oz) granulated white sugar
  • 1 teaspoon vanilla
  • 65  (1/2 cup / 2.3oz) plain (all-purp) flour
  • 50  (1/2 cup / 1.8oz) dutch processed cocoa
  • 1/2  teaspoon  salt

Instructions

FOR THE CHOCOLATE BROWNIE PIE CRUST

  • Place the flour, cocoa and sugar in a food processor and pulse 2 times to combine
  • Add the chilled butter and blitz for about 20 seconds until the lumps are quite small (1-2mm). With the processor on low, drizzle cold water, just until it begins to clump.
  • Pull the dough together with your hands and shape it into a disk. Wrap in plastic wrap and chill for 15 minutes.
  • Preheat the oven to 180C / 350F / 160C fan forced. Line the base of a 8 inch round, deep pie dish with baking paper.
  • Dust a clean worktop with a little cocoa. Roll the dough out to about 3mm thickness. Place one side over your forearm and lift the other side with your free hand and lay the dough into the tart tin. Poke holes all over the base with a fork, then chill for 15 minutes in the freezer or fridge for 30 minutes.
  • Lay a sheet of baking paper into the tart shell and fill with rice or baking weights. Bake for 15 minutes. Remove the weights and paper and bake a further 10 minutes.

FOR THE BROWNIE

  • On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
  • Use a handheld beater to beat together the eggs and both sugars until fluffy. Add the melted chocolate mixture and vanilla and mix through.
  • Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
  • Pour into your pie crust and bake for 35-40 minutes turning the tray halfway through. It’s cooked when the top is dry but it feels firm when you press down gently. A toothpick inserted will come out with some thick sticky crumbs on it.
  • Let it cool until just warm before, slicing, topping with ice cream and serving

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