Brownie Pie Recipe

This brownie pie recipe takes a tried and tested rich brownie batter and bakes it into a crisp, buttery pastry shell. It's heaven in every slice.

It's the perfect dessert for all sorts of occasions, and a wonderful alternative to a birthday cake for someone who prefers brownies! Take it on picnics, serve it at dinner parties or bring it to your next family gathering. It's sure to be a hit.

To make this brownie pie recipe, you'll start by making the pastry, which is a simple, sweet shortcrust. For this, you'll simply rub plain (all purpose) flour, icing sugar (powdered sugar) and butter together to give a crumb, then add enough cold water to bring it all together.

You'll then use the pastry to line the tin before 'blind baking' it, which means part cooking the case without any filling. Don't worry, I've included detailed instructions on everything from rolling out the pastry, to lining the tin, to baking, so you're sure to get a great result.

Once your case is ready, you'll make the batter, which is another one bowl job - you can even use the bowl you made the pastry in.

You'll melt dark chocolate and butter together, then stir in sugar, followed by eggs, vanilla and a little plain flour. You'll then pour the batter into the pastry case and bake!

When the brownie pie is still hot out of the oven, you'll scatter some milk chocolate chips on top, and then leave it to cool completely before popping it in the fridge to chill overnight.

The result is a neat, delicious brownie pie with a crisp, golden pastry shell and a stunning richly and fudgy chocolate brownie filling.

My brownie pie can be served cold from the fridge, at room temp, or you can even warm the slices up a little in the microwave or oven for a brief burst, to give an extra fudgy, gooey texture.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make the pastry

Add the butter together with the flour and icing sugar into a bowl or food processor bowl.

Rub in by hand or pulse in the food processor until fully combined.

Add the cold water.

Either pulse in the food processor, or mix through with a round knife until it comes together.

Knead the pastry a couple of times so it comes together in a smooth ball.

Cover well and put in the fridge to chill for 15 minutes.

Prepare The Pastry Case

Preheat the oven to 190C/375F (170C/340F fan assisted). Place a flat baking sheet on the middle shelf. Get your tart tin ready to hand.

On a floured board, roll out the pastry.

Line the pastry tin, leaving some pastry overhanging.

Use a rolling pin to trim the edges away by simply rolling it over the top of the tin. If your tin has rounded edges, use a sharp knife instead.

Place the tin in the freezer for 10 minutes to harden.

Line the inside of the pastry case with baking paper and fill with baking beans.

Cook the pastry for 15 minutes, then remove the paper and cook for a further 10-15 minutes until the base of the pastry looks dry/sandy with no grey or wet looking patches.

Make the brownie filling

Reduce the oven to 180C/350F (160C/320F fan).

Put the butter and chopped dark chocolate in a large, heatproof bowl.

Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.

Add the sugar.

Whisk in. The mixture will thicken - graininess at this stage is fine.

If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.

Whisk together until smooth.

Sift the flour into the bowl.

Gently fold through until evenly combined.

Pour the filling into the pie case.

Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre of should reveal sticky crumbs.

Place on a wire rack to cool to cool. While still warm, top with the chocolate chips. Leave to cool completely in the tin.

Chill overnight to firm up before slicing into wedges.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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