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Rocky road brownie pies
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent fudgy brownies with gooey marshmallow filling - a decadent treat you'll crave!
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 2.50 gm ground cinnamon
  • 24.00 gm icing sugar mixture
  • 35g (1/3 cup) desiccated coconut
  • 200g butter, chilled, chopped, plus 100g, melted, extra
  • 40.00 gm chilled water
  • 475g pkt Choc Chunk Brownies
  • 95g (1/2 cup) dark choc bits
  • 12 marshmallows, quartered
  • 41.20 gm milk
  • Caster sugar, to sprinkle
  • Ice-cream, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced) and lightly grease six 8.5cm pie dishes.
  • In a food processor, blend flour, cinnamon, icing sugar, coconut, and chopped butter until a coarse crumb mixture forms. Mix chilled water with 1 egg and add to the flour mixture. Pulse until just combined. Transfer dough to a floured surface and knead for 1 minute until smooth. Set aside one-third of the pastry, then divide the rest into 6 equal portions.
  • Roll out each portion of pastry until it is a delicate 3-4mm thin on a floured surface. Gently line pie dishes with pastry, ensuring a perfect fit along the sides. Trim off any extra pastry neatly.
  • Add more butter, the 2 remaining eggs, and 1 tablespoon of water to make the brownie batter as per the packet instructions. Distribute the chocolate chips and marshmallows evenly among the dishes. Pour the brownie batter over the top. Brush the edges of the pastry with milk.
  • Divide the reserved pastry into 6 portions, then roll out each portion on floured baking paper to form discs large enough to cover the pies. Gently place the pastry over the fillings and seal the edges. Make a small cross on the top of each pie, brush with milk, sprinkle with sugar, and place them on a baking tray. Bake for 30-35 minutes until golden brown. Serve warm with a scoop of ice cream.

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