Chocolate Fudge Brownie Pie
You will not be disappointed!! It's literally a moist, decadent brownie encased in a cinnamon pastry and your taste buds will forever thank you for making this!!
It may seem easy to buy ready made plain pastry, but don't do this to yourself! Take the time to make this from scratch, it really isn't that time consuming and the amount of pride you'll have for yourself once it's made is priceless....plus the look of appreciation of everyone's face whilst eating this will more than make up for it!
I rustled up 2 sets of the pastry in one day....I'd left the first batch at home so had to make another at my boyfriends....proof that it's not overly time consuming, so get your aprons on and bake, bake, bake!!
Ingredients:
- 175g plain flour
- 85g butter, cut into cubes
- 2tbsp icing sugar
- 1tsp ground cinnamon
- 3 eggs
- 300g light brown muscovado sugar
- 1 tsp vanilla extract
- 175g butter, melted
- 50g plain flour
- 50g cocoa
- 50g macadamia nuts, chopped
- 50g dark chocolate, chopped
Tip the flour, butter, icing sugar and cinnamon into a food processor and mix until it resembles fine bread crumbs. Add 2 1/2 - 3tbsp of water and mix until it comes together. Wrap in cling film and chill for 15-20 minutes.
Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use to line a deep 23cm loose base tart tin. Leave the excess pastry overhanging the edges of the tin. Line with baking paper and fill with baking beans and chill for 15 minutes.
Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes until the pastry is crisp and slightly golden.
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| Pastry case is ready to be filled |
Beat the eggs and sugar together to create a mousse like texture, Stir in the vanilla and melted butter, then fold in the flour and cocoa. Scatter the nuts and chocolate over the pastry case and pour the brownie mixture over the top. Bake for 30 minutes until firm with a slight wobble. Trim away the excess pastry and leave to cool.
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| Ready to serve up! |
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