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Chocolate brownie pie
Chocolate brownie pie
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Create a cozy, family-friendly treat with a decadent chocolate-hazelnut brownie pie.
Ingredients:
  • 170g unsalted butter, melted
  • 40.00 ml Frangelico or other hazelnut liqueur
  • 150g caster sugar
  • 120g plain flour, sifted
  • 65g cocoa powder
  • 3 eggs, lightly beaten
  • 150g hazelnuts
  • 120g good-quality dark chocolate, roughly chopped
  • Shaved chocolate, to serve
  • Icing sugar, to serve
  • Pure (thin) cream, to serve
  • 225g plain flour
  • 25g cocoa powder
  • 75g caster sugar
  • 75g chilled unsalted butter, chopped
  • 18.80 gm sour cream
  • 1 egg
  • 50g dark chocolate, melted, cooled
Instructions:
  • Preheat the oven to 200°C and prepare a 24cm x 3cm loose-bottomed tart pan by greasing and lining it with baking paper.
  • In a food processor, combine flour, cocoa, caster sugar, and butter and pulse until the mixture looks like fine breadcrumbs. Add sour cream, egg, and cooled chocolate and pulse until the dough just comes together - add more flour if needed. Shape the dough into a disc, wrap it in plastic, and refrigerate for 30 minutes.
  • Roll out the pastry to a 5mm thickness between 2 sheets of baking paper. Line the tart pan with the pastry, trimming any excess, and prick all over with a fork. Fill with baking weights or uncooked rice over a sheet of baking paper and bake for 20 minutes or until pastry is dry.
  • In a bowl, mix melted butter, Frangelico, and caster sugar until well combined. Add flour, baking powder, and cocoa, stirring until mixed. Incorporate the egg, followed by the nuts and chopped chocolate.
  • Adjust the oven temperature to 180°C.
  • Bake the tart filled with chocolate for 35-40 minutes until the center passes the skewer test – it should have a few moist crumbs without any raw batter.
  • Sprinkle with chocolate shavings and a dusting of icing sugar. Enjoy warm with a dollop of cream.

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