Chocolate Brownie Pie Recipe Video

By Sugar Salt Magic · 110 min

Ingredients

Instructions

1. In a food processor, pulse the flour, icing sugar, almond meal and cocoa for a few seconds to mix evenly.
2. Add the 115 g cubed cold butter and blitz until the mixture looks like crumbs with some lentil or pea-sized butter pieces left.
3. Add the cold egg and 1 teaspoon cold water, and pulse only until large clumps form.
4. Turn the dough out, gently press it into a smooth ball by hand, then flatten it slightly.
5. Roll the dough between two sheets of baking paper to about 4 mm (⅙ inch) thick, turning it often.
6. Peel off the top paper, flip the dough into an 8 or 9-inch pie dish, and press it into the corners without stretching the centre. If it gets too soft, chill it for 10 minutes.
7. Trim large pieces of overhang, fold the edge inward and crimp it (or trim to the dish edge).
8. Chill the pie shell for 2 hours (or up to 3 days).
9. Preheat the oven to 180°C (160°C fan) / 350°F. Prick the base all over with a fork, line with baking paper, fill with rice or baking beans, and bake for 15 minutes.
10. Remove the paper and weights and bake for a further 2 minutes.
11. On the very lowest heat, melt the 85 g butter and the chocolate in a saucepan, stirring often, then take off the heat to cool slightly.
12. Beat the eggs and both sugars with an electric beater for about 30–45 seconds until lightened. Mix in the melted chocolate and vanilla.
13. Sift in the 65 g flour, the dutch processed cocoa and the salt, and fold with a spatula until just combined.
14. Pour the batter into the pie crust and bake for 35–45 minutes, turning the tray halfway. It is done when a toothpick comes out with thick sticky crumbs, not liquid batter.
15. Let it cool until just warm before slicing.

Summarized from Sugar Salt Magic's video. Watch it for the details.