Fudgy Chocolate Brownie Pie

Prep: 30 mins | Cook: 40 mins | Total: 70 mins | Quantity: 12 slices

Ingredients

Instructions

1. Start with the pastry - put the flour, butter, salt and sugar in a food processor with the S blade and whizz until all the butter has been well chopped
2. Add enough cold water to make a soft and pliable but not wet or sticky dough
3. On a lightly dusted surface roll the pastry dough out to a circle large enough to line your tin then use the rolling pin to lift the pastry over the tin
4. Use your hands to gently mould the pastry to the shape of the tin then trim off any excess pastry. Crimp the edges with your fingers or leave plain then prick all over the pastry base with a fork
5. Put the tin into the freezer for at least 30 minutes - pick up and hold the tin from the sides so you don't push on the loose bottom!
6. Preheat your oven to 160 Fan / 180 C / 350 F
7. Remove the tin from the freezer and cut or tear a piece of parchment big enough to cover the base and sides of the tart case. Lay the parchment onto the pastry and top with baking beans, spreading them out to cover the base of the pie
8. Bake for 10 minutes, remove the pie from the oven and lift out the parchment and beans and bake the pastry for a further 5 minutes
9. For the brownie filling, mix the flax seeds with 1/3 cup (80ml) cold water and set aside
10. In a large bowl stir together the flour, baking powder, cacao powder and sugar until well mixed
11. Melt the chocolate together with the butter in the microwave or over a pan of barely simmering water
12. Pour in the condensed milk, plant milk, flax and water and melted chocolate and butter and still well. It will be quite a thick batter
13. Tip the batter into your part baked pie crust and smooth the surface, no need to be too fussy as the top will rise and crack
14. Bake for 30-40 minutes - you want the middle of the pie to be just set
15. Allow to cool for a few minutes before removing from the tin and cutting into slices
16. Store in an airtight container at room temp or in the fridge but serve the pie warm or at room temp

Notes

• Don't make the brownie filling until you're ready to actually put it in the part cooked tart base. It will thicken the longer it sits and will be difficult to spread into your tart case. Mix it up immediately before spreading into blind baked crust.

Recipe by The Cook & Him at https://thecookandhim.com/recipes/fudgy-chocolate-brownie-pie/