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Brownie Fudge Pie with Donovans Chocolate

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Brownie Fudge Pie with Donovans Chocolate

  • Medium

Ingredients

Directions

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Steps

1
Done

Tip the flour, butter, icing sugar and cinnamon into a food processor and pulse to make crumbs. Add 2 1⁄2-3 tbsp water and pulse until it comes together. Wrap and chill for 20 mins.

2
Done

Heat oven to 180°C/160°C fan. Roll out the pastry on a lightly floured benchtop and use to line a deep 23cm loose-based tart tin. Leave the excess pastry overhanging the edges of the tin. Then line with baking paper, fill with baking beans and chill in the fridge or 15 mins.

3
Done

Bake for 15 mins, remove the paper and beans, then bake 5 mins more until the pastry is crisp and pale golden. (Don’t overbake as it goes back into the oven).

4
Done

Beat the eggs and sugar together to become a light and airy mousse. Stir in the vanilla essence and melted butter, then fold in the flour and cocoa.

5
Done

Scatter the chopped nuts and chocolate over the pastry case, and pour the filling on top. Bake for 30 mins until firm with a slight wobble. Trim away the excess pastry and leave to cool.

6
Done

Serve at room temperature or warm, with an extra dusting of cocoa powder or ice-cream too.

Note: This whole pie can be frozen – just wrap tightly in wrap and foil. Then to defrost, unwrap and leave to thaw.

The Cafe

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