Chocolate Baking Dessert

Chocolate brownie pie

Name: Chocolate brownie pie
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: 170g unsalted butter, melted; 2 tablespoons Frangelico or other hazelnut liqueur; 2/3 cup (150g) caster sugar; 120g plain flour, sifted; 1 teaspoon baking powder; 3/4 cup (65g) cocoa powder; 3 eggs, lightly beaten; 1 cup (150g) whole hazelnuts, roughly chopped; 120g good-quality dark chocolate, roughly chopped; Shaved chocolate, icing sugar and pure (thin) cream, to serve; 1 1/2 cups (225g) plain flour; 1/4 cup (25g) cocoa powder; 1/3 cup (75g) caster sugar; 75g chilled unsalted butter, chopped; 1 tablespoon sour cream; 1 egg; 50g dark chocolate, melted, cooled

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Why choose between a brownie and a chocolate pie when you can combine your two favourite desserts in one!

170g unsalted butter, melted
2 tablespoons Frangelico or other hazelnut liqueur
2/3 cup (150g) caster sugar
120g plain flour, sifted
1 teaspoon baking powder
3/4 cup (65g) cocoa powder
3 eggs, lightly beaten
1 cup (150g) whole hazelnuts, roughly chopped
120g good-quality dark chocolate, roughly chopped
Shaved chocolate, icing sugar and pure (thin) cream, to serve

Chocolate pastry

1 1/2 cups (225g) plain flour
1/4 cup (25g) cocoa powder
1/3 cup (75g) caster sugar
75g chilled unsalted butter, chopped
1 tablespoon sour cream
1 egg
50g dark chocolate, melted, cooled

Method

1.

Preheat the oven to 200°C. Grease and line a 24cm x 3cm loose-bottomed tart pan with baking paper.
2.

For chocolate pastry, place flour, cocoa, caster sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. Add sour cream, egg and cooled chocolate and whiz again until the mixture just comes together – add a little more flour if the dough is too sticky. Form dough into a disc, enclose in plastic wrap and chill for 30 minutes.
3.

Roll out the pastry between 2 pieces of baking paper until 5mm thick. Line the tart pan with the pastry, trimming any excess, and prick with a fork. Line with baking paper and fill with baking weights or uncooked rice, then bake for 20 minutes or until pastry is just dry.
4.

Meanwhile, place the melted butter, Frangelico and caster sugar in a bowl and stir to combine. Sift in flour, baking powder and cocoa, then stir to combine. Stir in egg, then stir in nuts and chopped chocolate.
5.

Reduce the oven to 180°C.
6.

Pour chocolate filling into the tart case and bake for 35-40 minutes until a skewer inserted into the centre comes out with a few moist crumbs but no raw batter.
7.

Scatter with chocolate shavings and dust with icing sugar. Serve warm with cream.